Pasta Aubergine Pure Flavor Kurt Beecher Dammeier Yield: serves 4 1 medium eggplant (approximately 1 pound), trimmed and cut into ¾-inch cubes ¼ cup extra-virgin olive oil ½ medium yellow onion, chopped 1 tsp. packed light brown sugar 3 garlic cloves, minced ½ tsp. House Herbs or other Italian herb blend ½ tsp. kosher salt Pinch of red pepper flakes 2 bay leaves ½ cup white wine 1 28-ounce can diced tomatoes in juice 2 Tbsp. capers, drained 10 ounces rigatone (about 4 cups) or other sturdy pasta Italian sausage (optional) Preheat the oven to 400o. In a roasting pan, toss the eggplant with the olive oil. Scatter the onion over the eggplant and sprinkle the brown sugar on top. Bake for about 45 minutes, stirring twice to prevent the edges from browning. While the eggplant is baking, combine the garlic,herbs, salt, red pepper flakes, bay leaves, white wine, and diced tomatoes in a medium bowl. After 45 minutes, reduce the oven temperature to 350o. Remove the roasting pan from the oven and stir the tomato mixture into the roasted eggplant. Cover the pan tightly with foil and bake for an additional 1½ hours. The eggplant should be very tender. Remove the pan from the oven and stir in the capers. Let the eggplant cool, uncovered, for 5 minutes. Remove the bay leaves. Cook the pasta according to package directions and toss with the sauce. Serve warm. Note: The sauce can be refrigerated for up to 5 days. Once combined, the dish can be refigerated for 1 day and then reheated in a 350o oven for 30 minutes.

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