Barilla Red Lentil Pasta with Harissa Squash Nage, Roasted Eggplant, Greens and Silsi Tomato

Recipe by Chef Charles Kimball

1.5 lbs Barilla Red Lentil pasta
2 oz canola oil
2 Tbls. butternut squash puree
¼ cup roasted eggplant
¼ cup diced silsi tomatoes
½ cup greens (Spinach, Kale or Swiss Chard)
¼ cup cilantro, chopped
2 lbs. butternut squash, peeled and cubed
2 Tbls. lemon juice
½ tsp salt
2 Tbls. harissa spice
1 tsp curry powder
1/2 tsp paprika
1 Tbls. coconut butter
2 each dried ancho chilies
2 tsp coriander seed
1 tsp caraway seed
1 tsp cumin seed
½ tsp cayenne pepper
½ tsp kosher Salt
2 each garlic cloves
2 Tbls. tomato paste
3 Tbls. coconut butter
1 ½ lbs globe eggplant, diced
1 tsp kosher salt
1 tsp black pepper
2 Tbls. canola oil
½ cup neutral oil
10 oz onion, small diced
3 oz carrot, minced
1 ea. jalapeno, minced
2 Tbls. Berbere spice
2 Tbls tomato paste
2 each roma tomatoes, diced

For the Pasta:

1. In a non reactive Saute pan add the oil over medium heat.

2. Add the eggplant and stir quickly.

3. Add the Silsi tomatoes and stir.

4. Add 2- 3 oz of reserved pasta water and stir.

5. Add Pasta, greens and toss gently.

6. Hold for plating.

For the Harissa Squash Butter:

1. In a non reactive stock pot bring 2 quarts of water to a boil. Add the cubed squash and cook over a medium heat for 6-8 minutes. Drain and return to the stove.

2. Using a potato masher or whisk, mask the squash pulp. Add the harissa seasoning and stir to combine.

3. Over a low heat, dry out the squash to remove the excess water. This should take about 7-10 minutes with occasional stirring.

4. Remove from stove and place in a blender. Puree until smooth. Hold warm for later use.

For the Harissa Spice:

1. In a non reactive stock pot bring 1 quarts of water to a boil. Turn off and add the chilies to soften.

2. Using a spice grindermix together the caraway, coriander, cumin, cayenne and salt and grind.

3. Drain the chilies (reserving some fo the chile water), place in a blender with the spices, garlic, tomato paste and oil. Puree.

4. Add the lemon juice and enough chile water tomake smooth. Place in a proper container with label and date and store in the refrigerator.

For the Roasted Eggplant:

1. Preheat over to 400 degrees.

2. In a non reactive bowl add the eggplant and season spices.

3. Add the oil and toss to coat.

4. Place on a foil lined baking sheet and roast for 7-10 minutes.

5. Remove from the heat and set aside.

6. If using later, cool, store and label properly.

For the Berbere spice Diced Tomato (Silsi Sauce):

1. In a non reactive stock pot addthe diced vegetables and the garlic. Saute over medium heat just until the onions begin to caramelized.

2. Add the Berbere Spice and stir.

3. Add the diced tomatoes and Stir. Once the tomatoes have soften, but not completely broken down. Remove from the heat.

4. Check Seasoning and hold warm for later use.