Details here: https://cooking.nytimes.com/recipes/12862-pasta-salad-with-roasted-eggplant-chile-and-mint?smid=ck-recipe-iOS-share Our modifications: first, to roast the diced eggplant, we increased the temp to 425, but at the 15 min mark, we increased to 450; this is because the eggplant pieces may have been too crowded on two sheets that they started steaming. We roasted for about 30-35 mins until browned and crisp on the edges. In the future, we may spread the eggplant pieces across three sheets. Second, we used 2 medium vine-ripened tomatoes, cored and then diced. Third, for the heated aromatics, we used a small pan – we heated 3 Tbsp olive oil, then added 1 tsp crushed red pepper and 1 ½ Tbsp rinsed (and bone-dried) capers until the capers looked slightly crisp, then added 3 minced garlic cloves and 1 ½ tsp anchovy paste. We cooked on medium heat until the anchovy paste had almost dissolved into the oil (2 mins). Finally, we added juice from ½ lemon, we julienned the spearmint and basil, and we tossed in 3 Tbsp toasted pine nuts for texture. (June 2020)
Note: We used anchovy paste instead of anchovy filets (½ tsp = 1 filet).
Cooking Adventures 