Name: Farfalle with Eggplant Yogurt Sauce
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4-6
Ingredients: Kosher salt and finely ground black pepper; 1 large eggplant (about 1 1/4 pounds), cut into 1/2-inch pieces; 1/3 cup extra-virgin olive oil; 2 cups cherry tomatoes, quartered; 1 anchovy fillet; 1 garlic clove; 1 cup Greek yogurt; 1/4 cup chopped fresh dill, plus whole fronds for garnish; 1 pound farfalle; 1/4 cup torn fresh basil leaves

Directions

Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
Toss the eggplant with the oil, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring occasionally, until browned and tender, about 25 minutes. Add the tomatoes and continue to roast until the tomatoes begin to burst, 5 to 10 minutes more.
Mash the anchovy and garlic to a paste with 1/2 teaspoon salt and transfer to a large bowl. Whisk in the yogurt, dill, some salt and few grinds of pepper.
Add the pasta to the boiling water and cook according to package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the pasta. Add the pasta along with 1 cup of the cooking water to add the yogurt sauce and toss to combine. Thin with more cooking water until everything is evenly coated. Season with salt and pepper. Serve topped with the roasted vegetables, basil and dill fronds.

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