A bold and satisfying pasta dish featuring roasted eggplant and a fiery garlic-chili tomato sauce. This easy, vegetarian-friendly meal is bursting with flavor and ready in under an hour.
Why You’ll Love This Recipe
- Perfectly roasted eggplant that’s caramelized and not mushy
- A spicy, garlicky tomato sauce that adds bold flavor
- Simple, wholesome ingredients with minimal effort
- Versatile and customizable for spice and diet preferences
- Ideal for a hearty vegetarian dinner or flavorful lunch
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 medium eggplants, diced into 1-inch cubes
- ¼ cup olive oil (plus 2 tbsp for sauce)
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- ½ to 1 tsp red pepper flakes (to taste)
- 2 cups jarred marinara or tomato sauce
- 350 g pasta (such as penne, rigatoni, or tortiglioni)
- ¼ cup fresh basil, sliced
- Grated Parmesan, Pecorino, or ricotta salata (or a vegan substitute)
directions
- Roast the eggplant: Preheat oven to 230°C (450°F). Toss diced eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until golden and crisp.
- Cook the pasta: Boil pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
- Prepare the sauce: In a large skillet, heat 2 tbsp olive oil over medium heat. Sauté garlic and red pepper flakes for 30 seconds. Add the marinara and simmer gently.
- Combine: Stir roasted eggplant into the sauce. Add cooked pasta and a splash of reserved pasta water to blend.
- Serve: Top with basil and cheese. Serve hot with extra red pepper flakes if desired.
Servings and timing
- Serves: 4
- Prep time: 10 minutes
- Cook time: 35 minutes
- Total time: 45 minutes
Variations
- Use fresh tomatoes for a homemade sauce
- Swap in zucchini, olives, or spinach for added texture
- Make it vegan by omitting cheese or using a vegan alternative
- Add protein like sausage, pancetta, or tofu
- Increase red pepper flakes for more heat
storage/reheating
- Storage: Refrigerate in an airtight container for 3–4 days
- Reheating: Reheat on the stovetop with a splash of water or tomato sauce
- Freezing: Not recommended as eggplant and pasta may become mushy
FAQs
Can I sauté the eggplant instead of roasting it?
Yes, but roasting gives a better texture and caramelization without soaking up too much oil.
What kind of pasta is best for this dish?
Short tubular shapes like penne or rigatoni hold the sauce and eggplant well.
Is this dish spicy?
It can be mild or very spicy—adjust red pepper flakes to your taste.
Can I make it vegan?
Absolutely—just use a dairy-free cheese or skip the cheese entirely.
Can I make my own tomato sauce?
Yes, simmer chopped fresh tomatoes with garlic, olive oil, and herbs for a homemade touch.
How do I keep eggplant from getting soggy?
Roast it at high heat in a single layer to get crispy edges.
What cheese works if I can’t find ricotta salata?
Try Parmesan, Pecorino, or even feta or cotija.
Can I add more veggies?
Definitely—try adding spinach, zucchini, or mushrooms to the sauce.
Does it freeze well?
It’s best fresh; freezing can affect the eggplant texture.
Can I prep this ahead?
Yes—roast the eggplant and make the sauce ahead. Combine everything before serving.
Conclusion
Spicy Eggplant Pasta is a bold, flavorful twist on classic Italian fare. The roasted eggplant and spicy tomato sauce deliver satisfying heat and texture in every bite. With its simple prep and rich flavor, this dish is sure to become a weeknight favorite or a standout vegetarian meal.
Print
Spicy Eggplant Pasta
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: Italian Fusion
- Diet: Vegetarian
Description
A hearty and flavorful pasta dish with tender eggplant cubes in a spicy tomato sauce, finished with fresh herbs and a hint of chili heat.
Ingredients
- 1 large eggplant (about 1 lb / 450 g), cut into 1‑inch cubes
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp red pepper flakes (adjust to taste)
- 1 (28 oz) can crushed tomatoes
- 1/2 cup vegetable broth or water
- Salt and freshly ground black pepper, to taste
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 12 oz (340 g) pasta (penne or rigatoni works well)
- 1/4 cup fresh parsley or basil, chopped
- Grated Parmesan or vegan alternative, for serving (optional)
Instructions
- Salt the eggplant cubes and let sit in a colander for 15 minutes; rinse and pat dry to remove bitterness.
- Heat half the olive oil in a large skillet over medium-high heat. Add eggplant in batches and cook until golden and tender, about 5–7 minutes per batch. Transfer to a plate.
- In the same skillet, add remaining oil. Sauté onion until translucent, about 5 minutes. Add garlic and red pepper flakes; cook another minute until fragrant.
- Stir in crushed tomatoes, vegetable broth, oregano, basil, and season with salt and pepper. Bring to a simmer.
- Return eggplant to the sauce. Lower heat and simmer uncovered for 10–12 minutes until the sauce thickens slightly.
- Meanwhile, cook pasta in salted boiling water until al dente. Drain, reserving about ½ cup cooking water.
- Add pasta to the sauce, tossing to coat. If needed, add reserved pasta water to reach desired consistency.
- Stir in fresh herbs, taste and adjust seasoning.
- Serve hot, topped with grated Parmesan or vegan cheese if desired.
Notes
- Salting the eggplant removes bitterness and prevents it from soaking excess oil.
- For extra depth, add a splash of red wine or balsamic vinegar when simmering the sauce.
- Swap red pepper flakes for chopped fresh chili or smoked paprika for different spice profiles.
- Add vegetables like bell peppers or mushrooms for variation.
- To make vegan, omit cheese or use a dairy-free alternative.
Nutrition
- Serving Size: 1½ cups
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg