Beef and Swiss Chard Mafalda with Roasted Red Pepper and Eggplant Sauce
Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. In a large bowl toss together eggplant, sweet peppers, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Place vegetables in the prepared pan. Roast about 35 minutes or until sweet peppers are tender, stirring once. Let cool slightly. When cool enough to handle, peel skins from sweet peppers.Advertisement
Cook pasta according to package directions; drain. Set aside. For sauce, transfer eggplant-sweet pepper mixture to a food processor or blender. Add tomatoes, wine, water, balsamic vinegar, thyme, rosemary, and 1/2 teaspoon of the remaining salt. Cover; process or blend until smooth. If necessary, add additional water to sauce to reach a saucy consistency. Set aside.
Meanwhile, sprinkle beef with the remaining 1/8 teaspoon salt and the remaining 1/8 teaspoon black pepper. In an extra-large nonstick skillet, heat 2 teaspoons of the remaining olive oil over medium heat. Add beef; cook 6 to 8 minutes or until medium rare (145 degrees F), turning once. Remove beef from skillet; cover with foil and keep warm. Add the remaining 1 teaspoon oil and the onions to the skillet. Cook 6 to 8 minutes or until onions are golden brown. Add Swiss chard to skillet. Cook 5 to 7 minutes more or until Swiss chard is wilted and tender. Add the sauce and cooked pasta. Toss to combine. Heat through.
Thinly slice beef; serve over pasta mixture. Sprinkle with crushed red pepper. If desired, sprinkle with Parmesan cheese.
Tip: To peel onions, place onions in boiling water 1 to 2 minutes to loosen skins. Using a small, sharp knife, carefully peel off and discard skins.
2 lean protein, 2 starch, 2 vegetable, 1 fat