Ingredients
- Eggplant: 1 large, cubed
- Fresh Tomatoes: 1.5 lbs, chopped
- Pasta: 1 lb (spaghetti or penne)
- Garlic: 3 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: Salt the eggplant cubes and let them sit in a colander for 30 minutes to drain excess moisture. This helps reduce bitterness. Pat dry with paper towels.
- Step 2: Cook the pasta according to package directions in salted boiling water. Reserve about 1 cup of pasta water before draining.
- Step 3: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until browned and softened, about 8-10 minutes.
- Step 4: Add the garlic and red pepper flakes (if using) to the skillet and cook for 1 minute until fragrant. Then, add the chopped tomatoes and cook, stirring occasionally, until they break down and form a sauce, about 15 minutes.
- Step 5: Stir in the cooked pasta and a little of the reserved pasta water into the tomato sauce until it reaches your desired consistency.
- Step 6: Stir in the fresh basil and top with Parmesan cheese before serving.
Notes
- Leftovers keep well in the fridge for up to 3 days; store in an airtight container.
- For best results, reheat the pasta gently in a skillet with a splash of water to prevent it from drying out.
- A dollop of ricotta cheese adds a lovely creaminess when serving, complementing the fresh flavors.
- Don't skip salting the eggplant; it really makes a difference in texture and flavor, preventing a soggy or bitter dish!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American