The Silkiest Pasta Sauce From Any Veg You've Got

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

This recipe started as the white flag in a feud with eggplant—its sponge-ish behavior, its peculiar demands for salt-leaching and vigilant frying—but it turns out to be a technique that can help you melt just about any vegetable into a rich, pasta-hugging sauce.