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: Place the cubed eggplant in a colander, sprinkle generously with salt, and let it sit for 30 minutes to draw out excess moisture. Rinse the eggplant thoroughly and pat dry.
- Step 2: Cook the eggplant: Heat olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes.
- Step 3: Add tomatoes and garlic: Add the minced garlic and chopped tomatoes to the skillet with the eggplant. Stir in red pepper flakes (if using). Season with salt and pepper to taste.
- Step 4: Simmer the sauce: Reduce heat to low, cover, and simmer for 20-25 minutes, or until the tomatoes have broken down and the sauce has thickened slightly.
- Step 5: Cook the pasta: While the sauce simmers, cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 6: Combine and serve: Add the cooked pasta to the skillet with the eggplant and tomato sauce. Toss to combine, adding a little pasta water if needed to create a creamy sauce. Stir in the fresh basil. Serve immediately.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days; the flavors meld beautifully overnight.
- To reheat, gently warm the pasta in a skillet with a splash of water or broth to prevent it from drying out.
- Garnish with a dollop of ricotta cheese or a sprinkle of Parmesan for an extra layer of richness.
- Don't skip salting the eggplant – it's key to preventing a bitter taste and achieving perfectly browned, tender cubes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American