Description
This Spicy Eggplant Pasta is a flavorful vegetarian Italian-inspired dish featuring tender cubes of eggplant simmered with a spicy tomato sauce, garlic, and herbs, tossed with perfectly cooked pasta. It’s an easy stovetop recipe that’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Vegetables
- 1 medium eggplant, cut into 1/2-inch cubes
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup chopped fresh basil or parsley
Pantry Items
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 (14.5 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz spaghetti or pasta of choice
Optional Toppings
- 1/4 cup grated Parmesan or vegan alternative
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Be sure to reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Cook the Eggplant: Heat the olive oil in a large skillet over medium-high heat. Add the cubed eggplant and cook for 6 to 8 minutes, stirring occasionally, until the eggplant is browned and tender.
- Sauté Onion and Garlic: Add the diced onion to the skillet and cook for another 3 minutes until softened. Stir in the minced garlic and red pepper flakes, cooking for about 30 seconds until fragrant.
- Add Tomatoes and Seasonings: Pour in the crushed tomatoes and add the tomato paste, dried oregano, salt, and black pepper. Reduce the heat to medium-low and let the sauce simmer for 10 minutes, stirring occasionally to meld the flavors.
- Adjust Sauce Consistency: If the sauce is too thick, add a splash of the reserved pasta water to loosen it up to your desired consistency.
- Combine Pasta and Sauce: Toss the drained pasta into the skillet with the sauce, mixing well to coat the pasta evenly with the sauce.
- Add Fresh Herbs and Serve: Stir in the fresh basil or parsley. Optionally, sprinkle grated Parmesan or a vegan alternative on top just before serving. Serve the pasta hot.
Notes
- For extra richness, add a splash of cream or a dollop of ricotta when serving.
- This recipe works well with gluten-free or whole wheat pasta for dietary preferences.
- Roasting the eggplant beforehand adds a deeper, smoky flavor to the dish.
