Spicy Eggplant Pasta
This spicy eggplant pasta recipe is a simple, healthy, and quick vegetarian pasta dish. Ready in under half an hour, so it's perfect for busy weeknights.
Servings: 4
Ingredients
- 1 medium eggplant cut into 1" pieces
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 (14 fluid ounce) can diced tomatoes with juices
- 3 dashes Italian seasoning
- 1 teaspoon red pepper flakes or to taste
- Large handful fresh basil torn
- 1 tablespoon fresh parsley chopped
- 1 cup freshly grated parmesan cheese or ricotta salata
- Salt & pepper to taste
- 8 ounces uncooked pasta
Instructions
- Boil a pot of salted water and cook pasta al dente according to package directions.
- Meanwhile, warm the oil in a skillet on medium-high heat. Add the eggplant pieces and sauté for about 10-12 minutes, or until they're cooked through and lightly browned, stirring fairly often. If the pan gets really dry, add in some more oil.
- Add the garlic and cook for about 20 seconds (stir constantly), or until fragrant (don't let it burn).
- Add the tomatoes, Italian seasoning, red pepper flakes, and basil, and scrape the brown bits from the bottom of the pan to add more flavor to the sauce. Let the sauce simmer for a few minutes.
- When the pasta is ready, add a few tablespoons of the pasta water to the sauce if desired, and toss the pasta with the sauce. Season to taste with salt & pepper. Sprinkle with the parmesan cheese and parsley and serve immediately.