The Silkiest Pasta Sauce from Any Vegetable You'Ve Got

Salt

1 pound (450 grams) eggplant, cut into ½-inch (1.3-centimeter) slices

⅓ cup (80 milliliters) extra-virgin olive oil, plus more to finish

3 garlic cloves, lightly smashed

Leaves from 2 sprigs thyme or oregano, chopped

1 cup (240 milliliters) stock or water (Lam even uses water leftover from cooking lentils)

1 pound (450 grams) long pasta (spaghetti, linguine, whatever floats your boat)

2 tablespoons minced sun-dried tomatoes

6 leaves basil, cut into a chiffonade

Freshly ground black pepper

Directions at salon.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer