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 (or more to taste)
- Parmesan Cheese: 1/2 cup, grated
Instructions
- Step 1: Salt the eggplant. Place the cubed eggplant in a colander and toss with 1 tablespoon of salt. Let it sit for 30 minutes to drain excess water. Rinse and pat dry.
- Step 2: Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Step 3: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the eggplant and cook until golden brown and tender, about 8-10 minutes.
- Step 4: Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute until fragrant. Add the chopped tomatoes and cook until they soften and release their juices, about 10-15 minutes.
- Step 5: Add the cooked pasta to the skillet with the tomato sauce. Toss to combine, adding reserved pasta water as needed to create a sauce that coats the pasta.
- Step 6: Stir in the fresh basil and grated Parmesan cheese. Serve immediately.
Notes
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- For best reheating, add a splash of water or broth to the pasta before microwaving to prevent it from drying out.
- Garnish each serving with an extra sprinkle of fresh basil and Parmesan cheese for added flavor and visual appeal.
- Chef's tip: Salting the eggplant is crucial; don't skip this step, as it removes bitterness and helps it brown beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American