Ingredients
- Favorite pasta (spaghetti, penne, or fusilli)
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 2 cloves garlic, sliced
- 1 shallot, sliced
- 1 teaspoon red pepper flakes or chili paste
- 2 medium tomatoes, diced (fresh or canned)
- Fresh basil, chopped
- Fresh parsley, chopped
- Parmesan cheese, for serving (optional)
Instructions
- Prepare the Ingredients: Dice the eggplant, slice the garlic and shallots, and chop the herbs.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add garlic and shallots, sauté until fragrant—about 2 minutes.
- Cook the Eggplant: Add the diced eggplant and a pinch of salt to the skillet. Sauté until it begins to soften and turn golden brown—around 5-7 minutes.
- Incorporate the Spice: Stir in the red pepper flakes or chili paste, allowing the spices to bloom and infuse the eggplant.
- Add Tomatoes: If using fresh tomatoes, dice them and add to the pan; if using canned, throw those in too. Let the mixture simmer for about 8-10 minutes, stirring occasionally.
- Cook the Pasta: Meanwhile, cook your pasta according to package instructions in salted boiling water until al dente.
- Combine Everything: Once the pasta is done, reserve some pasta cooking water, then drain the pasta. Add it directly to the skillet with the eggplant sauce. Toss everything together, adding pasta water a little at a time until you reach your desired consistency.
- Finish with Herbs and Cheese: Turn off heat, mix in fresh basil and parsley, and finish with a sprinkle of parmesan if desired.
Notes
Taste at each step to adjust seasonings as needed. Salting the eggplant helps retain texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian