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+ servings
eggplant tomato pasta piled in a bowl and topped with cheese and basil

Pasta with Eggplant and Tomato

Pasta tossed in a gooey eggplant and tomato sauce that comes together in the time it takes to boil the water and pasta.
Course Main Course
Servings 2

Ingredients
  

  • 1/2 lb pasta (rigatoni or similar)
  • 2 Tbsp olive oil
  • 1 large eggplant cubed
  • 4 cloves garlic finely chopped
  • 1/2 tsp chile flakes
  • 2 cups canned tomatoes finely diced or crushed
  • 1/4 cup Romano or Parmesan
  • Salt and pepper
  • fresh basil finely chopped (optional)

Instructions
 

  • Put a pot of water on high heat and add a good shake of salt. Bring it to a boil and cook the pasta according to the package instructions.
  • While the water is coming to a boil, splash the olive oil into a wide pan on medium-high heat. Let it get hot. Add the eggplant cubes and sprinkle them with salt, then cook for about 5 minutes. If the eggplant starts to look too dry, add a bit of water. Once the cubes are a little brown on all sides, add the garlic and chile flakes and stir. Add the tomatoes and cook for about 15 minutes, stirring occasionally. Again, if it looks too dry, add a bit of water. Everything will shrink up and become a sort of loose, thick sauce. Add half the cheese and half the basil, if you have it.
  • Once the pasta is cooked, drain it and add it to the saucepan. Toss everything together, then turn off the heat. Add salt and pepper to taste. Serve it in bowls sprinkled with more Romano and Basil.
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