Description
This Spicy Eggplant Pasta is a flavorful and comforting dish combining tender sautéed eggplant, a spicy tomato sauce, and al dente pasta. Enhanced with garlic, fresh herbs, and parmesan cheese, this recipe delivers a perfect blend of heat and savory notes, ideal for a satisfying vegetarian meal.
Ingredients
Scale
Vegetables & Herbs
- 1 medium eggplant (cut into 1″ pieces)
- 4 cloves garlic (minced)
- 1 tablespoon chopped fresh parsley
- 1 large handful fresh basil (torn)
Pantry & Canned Goods
- 2 tablespoons olive oil
- 8 ounces uncooked pasta
- 1 (14 ounce) can diced tomatoes (with juices)
- 1/4 teaspoon Italian seasoning
- 1/2 – 1 teaspoon crushed red pepper flakes (or to taste)
- Salt & pepper (to taste)
Dairy
- 1 cup freshly grated parmesan cheese (or ricotta salata)
Instructions
- Sauté the Eggplant: Warm the olive oil in a skillet over medium-high heat. Add the eggplant pieces and sauté for about 10-12 minutes, stirring fairly often, until the eggplant is cooked through and lightly browned. Add more oil if the pan becomes too dry.
- Cook the Pasta: While the eggplant cooks, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions.
- Add Garlic: Reduce the heat to medium. Add minced garlic to the skillet with the eggplant and cook for about 20 seconds, stirring constantly to avoid burning.
- Make the Sauce: Add diced tomatoes with juices, Italian seasoning, crushed red pepper flakes, and chopped parsley to the skillet. Scrape the browned bits from the bottom of the pan and let the sauce simmer for about 5 minutes until the tomatoes and eggplant soften.
- Reserve Pasta Water: When the pasta is nearly done, reserve about 1/2 cup of the cooking water before draining.
- Combine Pasta and Sauce: Add about 1/4 cup of reserved pasta water to the sauce to adjust its consistency. Drain the pasta and add it to the skillet. Toss well to combine the pasta and sauce evenly.
- Finish and Serve: Sprinkle freshly grated parmesan cheese and torn basil over the pasta. Gently toss again. Season with salt and pepper to taste. Serve warm and enjoy your spicy eggplant pasta!
Notes
- You can adjust the amount of crushed red pepper flakes to control the spice level.
- Ricotta salata is a great alternative to parmesan for a slightly different flavor and texture.
- Adding reserved pasta water helps to loosen the sauce and allows it to better coat the pasta.
- This dish works well with any short pasta such as penne, rigatoni, or farfalle.