Ingredients
- Eggplant: 1 large, cubed
- Fresh Tomatoes: 1.5 lbs, chopped
- Pasta: 1 lb (spaghetti or penne)
- Garlic: 4 cloves, minced
- Olive Oil: 1/4 cup
- Fresh Basil: 1/4 cup, chopped
- Red Pepper Flakes: 1/4 teaspoon (optional)
- Salt and Pepper: to taste
Instructions
- Step 1: Salt the eggplant cubes generously and place them in a colander for 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- Step 2: Heat olive oil in a large skillet over medium heat. Add the eggplant and cook until golden brown and softened, about 8-10 minutes.
- Step 3: Add the minced garlic and red pepper flakes (if using) to the skillet and cook for another minute until fragrant.
- Step 4: Add the chopped tomatoes, salt, and pepper to the skillet. Bring to a simmer, reduce heat, and cook for 15-20 minutes, or until the tomatoes have broken down into a sauce.
- Step 5: While the sauce is simmering, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 6: Add the cooked pasta to the skillet with the eggplant and tomato sauce. Toss to combine, adding some reserved pasta water if needed to create a smooth sauce. Stir in the fresh basil and serve immediately.
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat the pasta gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce.
- Serve this pasta with a sprinkle of grated Parmesan cheese and a side of crusty bread to soak up the delicious sauce.
- For extra flavor, roast the eggplant cubes in the oven instead of pan-frying them for a sweeter, more concentrated taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American