Ingredients
- Eggplant: 1 large, diced
- Fresh Tomatoes: 1.5 lbs, chopped
- Pasta: 1 lb (spaghetti or penne)
- Garlic: 4 cloves, minced
- Olive Oil: 1/4 cup
- Fresh Basil: 1/4 cup, chopped
- Red Pepper Flakes: 1/4 teaspoon (optional)
- Parmesan Cheese: 1/2 cup, grated
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook until softened and lightly browned, about 8-10 minutes.
- Step 2: Add the minced garlic and red pepper flakes (if using) to the skillet and cook for about 1 minute, until fragrant.
- Step 3: Add the chopped tomatoes to the skillet and bring to a simmer. Cook for 15-20 minutes, or until the tomatoes have broken down and formed a sauce. Season with salt and pepper to taste.
- Step 4: While the sauce is simmering, cook the pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 5: Add the cooked pasta to the skillet with the tomato and eggplant sauce. Toss to combine, adding a little pasta water if needed to create a creamy sauce.
- Step 6: Stir in the fresh basil and grated parmesan cheese. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days, but the pasta is best enjoyed fresh.
- When reheating, add a splash of water or broth to the pasta to prevent it from drying out and becoming sticky.
- Garnish with a dollop of ricotta cheese for extra creaminess and a touch of tangy flavor.
- Chef's tip: salting the diced eggplant 30 minutes beforehand draws out excess moisture, resulting in a better texture when cooked.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American