Calamarata with Roasted Eggplants Tomatoes and Olives
Ingredients
- 4 cups cherry tomatoes, preferably a mix of red, orange, and yellow
- 4 Japanese eggplants, cut crosswise into 1/2-inch rounds
- 4 cloves garlic, smashed and peeled
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound calamarata
- 4 links sweet Italian sausage, casings removed
- 1 cup pitted Kalamata olives
- 1/2 cup grated Pecorino Romano (2 ounces), plus more for serving
- Small fresh basil leaves, for serving
Instructions
Calamarata with Roasted Eggplants, Tomatoes, and Olives serves 6 original recipe by Martha Stewart.
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