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Preheat oven to 400°F. Line a large baking sheet with foil. Toss together eggplant, bell peppers, 1 tablespoon oil, 1/2 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl. Place vegetables in the prepared pan. Roast for about 35 minutes or until peppers are tender, stirring once. Let cool slightly. When cool enough to handle, peel skins from peppers.
Cook pasta according to package directions; drain. Set aside.
Transfer eggplant-pepper mixture to a food processor or blender. Add tomatoes, wine, water, vinegar, thyme, rosemary and 1/2 teaspoon salt. Cover; process or blend until smooth. If necessary, add additional water to reach a saucy consistency. Set aside.
Meanwhile, sprinkle beef with the remaining 1/8 teaspoon each salt and black pepper. Heat 2 teaspoons oil in an extra-large nonstick skillet over medium heat. Add beef; cook 6 to 8 minutes or until medium rare (145°F), turning once. Remove beef from pan; cover with foil and keep warm. Add the remaining 1 teaspoon oil and the onions to the pan; cook 6 to 8 minutes or until onions are golden brown. Add Swiss chard; 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.