Description

This Spicy Eggplant Pasta is a flavorful and satisfying vegetarian dish featuring tender sautéed eggplant, a zesty tomato sauce with a kick from red pepper flakes, and fresh herbs. Perfectly paired with al dente pasta and finished with freshly grated parmesan and basil, this recipe brings a delightful balance of spice, freshness, and richness to your weeknight dinner table.

Ingredients

Scale

Vegetables & Herbs

1 medium eggplant (cut into 1″ pieces)
4 cloves garlic (minced)
1 tablespoon chopped fresh parsley
1 large handful fresh basil (torn)

Pantry Items

2 tablespoons olive oil
1 (14 ounce) can diced tomatoes (with juices)
8 ounces uncooked pasta
1/4 teaspoon Italian seasoning
1/2 – 1 teaspoon crushed red pepper flakes (or to taste)
Salt & pepper (to taste)

Dairy

1 cup freshly grated parmesan cheese (or ricotta salata)

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Instructions

Sauté the Eggplant: Warm the olive oil in a skillet over medium-high heat. Add the eggplant pieces and sauté for about 10-12 minutes until they are cooked through and lightly browned, stirring frequently. Add more oil if the pan becomes dry.
Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook it al dente according to package directions.
Cook the Garlic: Reduce the skillet heat to medium. Add the minced garlic and cook for about 20 seconds, stirring constantly to release its aroma without burning.
Make the Sauce: Add the diced tomatoes with their juices, Italian seasoning, crushed red pepper flakes, and chopped parsley to the skillet. Scrape the browned bits from the bottom of the pan to incorporate flavor. Let the sauce simmer for about 5 minutes until the eggplant and tomatoes are softened.
Reserve Pasta Water: When the pasta is almost done, reserve about 1/2 cup of the cooking water before draining.
Combine Pasta and Sauce: Add about 1/4 cup of the reserved pasta water to the sauce to adjust its consistency. Drain the pasta and add it to the skillet. Toss the pasta gently with the sauce to coat evenly.
Finish and Serve: Sprinkle the dish with freshly grated parmesan cheese and torn basil leaves. Toss gently again, then season with salt and pepper to taste. Serve warm and enjoy.

Notes

Adjust the amount of crushed red pepper flakes to control the spiciness of the dish.
Ricotta salata can be used as an alternative to parmesan for a slightly different flavor and texture.
If the skillet gets too dry while cooking eggplant, adding a bit more olive oil helps prevent sticking and promotes even browning.