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    sunday supper

    Recipe for penne with eggplant Bolognese

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4 with leftovers

    2large eggplant, cut into ½-inch cubes
    5tablespoons olive oil
    Salt and black pepper, to taste
    2medium onions, coarsely chopped
    2carrots, coarsely chopped
    2cloves garlic, chopped
    1can (28 ounces) whole tomatoes, crushed in a bowl
    2tablespoons tomato paste
    ¼teaspoon crushed red pepper, or more to taste
    1cup red wine
    2tablespoons chopped fresh
    2tablespoons chopped fresh thyme
    2pounds penne
    2cups grated fresh Parmesan

    1. Set the oven at 400 degrees.

    2. In a bowl, toss the eggplant with 3 tablespoons of the olive oil, salt, and black pepper. Spread it on a rimmed baking sheet and roast it, turning several times, for 25 minutes or until it is cooked through.

    3. In a large flameproof casserole over medium-high heat, heat 2 tablespoons of the olive oil. Add the onions, carrots, salt, and pepper. Cook, stirring often, for 10 minutes. Add the garlic and cook 1 minute more. Add the tomatoes, tomato paste, red pepper, and wine. Cook, stirring, for 2 minutes.


    4. Add the eggplant, oregano, and thyme. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes. Taste for seasoning and add more salt and red pepper, if you like. Transfer half the sauce to a container for the timbale.

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    5. Meanwhile, in a large pot of boiling salted water, cook the penne, stirring occasionally, for 8 minutes or until it is tender but still has some bite.

    6. Dip a heatproof measuring cup into the pasta water and remove ½ cup. Drain the pasta without rinsing it. Add half the pasta and 1 cup Parmesan to the container of sauce for the timbale.

    7. If the Bolognese in the pan seems thick, thin it with pasta water. In each of 4 shallow bowls, ladle some of the Bolognese, add pasta, and more Bolognese. Sprinkle with the Parmesan and black pepper. Molly Kravitz