Grilled Eggplant, Smoky Tomato Sauce and Carrot Top Pesto with Pasta

I am that person who constantly scrolls through recipes and photos and reads cookbooks like novels and is a bit obsessed with all things food. So, when I came across a photo that had no recipe attached, but appeared to be a beautiful pasta dish with pesto, tomato sauce and eggplant, I felt I needed to bring it to life. While I can’t take full credit for the idea of this recipe, I have created elements that come together in a lovely way, but can also be utilized independently. Use the smoky tomato sauce on a baked vegetable parmesan or with sausage, caramelized onions and mashed potatoes; the pesto on chicken or tofu; the eggplant on flatbread with burrata. The tomato sauce and pesto both freeze well, so while you are making it for this dish, you may as well make extra and pop it into the freezer for a good hit another time.

We are on the west coast, yes. And January brings with it a nip and a chill. However, that doesn’t mean we can’t roll out the grill, right? The barbecue is the perfect way to get that smoky flavour without actually having a smoker.

I suggest making the sauce at least a day before eating it, as that will allow the flavours to meld and mix and become deeper and more satisfying.

Carrot Top Pesto

Makes 2 cups

2 cups tightly packed fresh basil leaves

1 cup packed green carrot tops, tough stems removed

1 garlic clove

2 Tbsp red miso paste

1 Tbsp lemon juice

½ cup toasted walnuts

¾ cup olive oil Sea salt and freshly ground pepper

Place all ingredients into a food processor and pulse until all of the ingredients are well blended, but there is a bit of texture. Season with freshly ground pepper. (The miso should be salty enough, but add more salt if you like).

Smoky Tomato Sauce and Eggplant

(Can be done up to 2 days ahead)

Makes about 5 cups of sauce

2 cups hickory chips soaked for 20 minutes,drained

3lb (about 16) large Roma tomatoes, halved lengthwise, seeds removed

2 medium yellow onions, peeled and halved

5 large cloves garlic, peeled

Sea salt

4 Chinese or Japanese eggplant, cut diagonally into 1/2 -inch slices

¼ cup olive oil, plus more for coating eggplant

1 ½ tsp smoked paprika

3 cups chicken broth, preferably homemade

½ cup dry red wine

3 Tbsp tomato paste

Pinch chili flakes or a shake of hot sauce

Grated Parmesan cheese, fresh basil leaves and toasted pine nuts to serve

Set BBQ to high on one side and leave theheat off on the other. Lightly oil the unheatedside of the grill. Place hickory chips in a smallfoil pan on the heated side and tomatoesand onions, cut side up, on the unheatedside. Place garlic cloves on a small piece oftin foil and place on unheated side as well.Close the cover and leave it closed for about20 minutes. Vegetables should be softened(onions and garlic won’t be fully cooked) andnice and smoky.

In the meantime, place eggplant on a largesheet pan lined with parchment and sprinklewith salt. Let sit for 15 minutes, then usingyour hands, coat with a bit of olive oil andsprinkle with some freshly ground pepper.

Remove onions, tomatoes and garlic from the BBQ into a large bowl, discard hickory chips and heat both sides of the grill to mediumhigh. Place eggplant slices on the BBQ and grill for about 2 minutes, on each side. Remove from heat to a large plate. (Cover and refrigerate if making in advance.)

Place tomatoes, onions and garlic (remove any stems if necessary) in the bowl of a food processor, add up to 1 tablespoon of salt (start with 2 teaspoons, taste, and add more if you feel it needs more. Remember, there is almost 5 pounds of vegetables here; they can take it!) and pulse until well combined with just a bit of texture. Add olive oil to a large pot over low heat. Sprinkle in paprika and stir for about 20 seconds until it sizzles a little. Pour in tomato mixture and add chicken stock, red wine, tomato paste and chili flakes or hot sauce. Simmer gently for at least two hours, taste and season with salt and pepper. (Cool and refrigerate if making in advance.)

To serve, heat the sauce and the eggplant. Cook a batch of long pasta, such as papardelle, fettuccine or any other favourite. (Or make your own! See Denise Marchessault’s Masterclass on page 19).

Toss hot pasta with tomato sauce, fold in some eggplant and top with a few dollops of pesto, freshly grated Parmesan, basil leaves and pine nuts.