How to make it

  • Preheat oven to 450F, line a baking sheet with parchment.
  • Toss together eggplant cubes, salt and pepper and arrange on the sheet in one layer.
  • Mist with cooking spray and roast 30 minutes, stirring once. Set aside.
  • Meanwhile, cook pasta in salted, boiling water until al dente. Reserve 1/4 cup cooking liquid, mixing it with lemon juice, and drain. Set aside.
  • In a saucepan over medium heat, saute garlic and anchovy in 2 tbsp water until fragrant, about 2 minutes.
  • Add pepper flakes, eggplant and reserved pasta water, cook 5 minutes, stirring occasionally.
  • Stir in pasta and cheese, toss well and serve.

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  • joe1155 7 years ago
    This sounds quite delicious.
    Was this review helpful? Yes Flag
  • jo_jo_ba 7 years ago
    Amount Per Serving
    Calories: 284.4
    Total Fat: 5.7 g
    Cholesterol: 12.9 mg
    Sodium: 341.4 mg
    Total Carbs: 50.8 g
    Dietary Fiber: 8.9 g
    Protein: 13.9 g
    Was this review helpful? Yes Flag

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