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
Units
Scale
- 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