Description
A flavorful and hearty Spicy Eggplant Pasta combining tender eggplant cubes sautéed in olive oil with a spicy tomato-based sauce, infused with garlic, oregano, and fresh basil. This vegetarian Italian-inspired dish offers a perfect weeknight dinner that’s both comforting and nutritious, served over al dente pasta and optionally topped with grated Parmesan cheese.
Ingredients
Scale
Vegetables and Herbs
- 2 medium eggplants, cut into 1/2-inch cubes
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup chopped fresh basil
Pantry and Spices
- 3 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 teaspoon sugar (optional, to balance acidity)
- 12 ounces pasta (penne or rigatoni)
Optional
- Grated Parmesan cheese, for serving
Instructions
- Sauté the eggplant: Heat olive oil in a large skillet over medium heat. Add the cubed eggplant and cook for 8–10 minutes until softened and lightly browned, stirring occasionally. Remove the eggplant from the skillet and set aside.
- Sauté the aromatics: In the same skillet, add a bit more olive oil if needed and sauté the chopped onion for 3–4 minutes until translucent. Add minced garlic, red pepper flakes, dried oregano, salt, and black pepper. Cook for 1 minute until fragrant.
- Prepare the sauce: Stir in the crushed tomatoes, tomato paste, and sugar if using. Return the cooked eggplant to the pan, reduce heat to low, and let the sauce simmer for 15–20 minutes, stirring occasionally to blend the flavors.
- Cook the pasta: Meanwhile, cook the pasta according to the package directions until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water.
- Toss pasta with sauce: Add the cooked pasta to the eggplant sauce in the skillet. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce to desired consistency.
- Finish and serve: Stir in fresh chopped basil just before serving. Serve hot with grated Parmesan cheese on top, if desired.
Notes
- For extra heat, add a pinch of cayenne pepper or substitute red pepper flakes with hot Italian chili flakes.
- Roasting the eggplant in the oven before sautéing can add a deeper, smoky flavor to the dish.
- This recipe can be made vegan by omitting the Parmesan cheese or using a dairy-free alternative.
- Reserve pasta water carefully to adjust sauce texture perfectly.
- Use penne or rigatoni pasta for best sauce cling.
