Imagine twirling your fork into a steaming plate of perfectly cooked pasta, draped in a rich, velvety sauce that combines the smoky sweetness of roasted eggplant with the bright, tangy essence of ripe tomatoes. This isn't just another pasta dish – it's a culinary journey that transforms simple ingredients into a symphony of flavors that will transport you straight to the sun-drenched kitchens of Italy. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your dinner game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz pasta
- 1 medium eggplant, diced
- 2 cups diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Prepare all ingredients by washing and chopping the eggplant into small, uniform cubes, finely chopping the onion, and mincing the garlic cloves.
- Heat a large skillet over medium heat and add olive oil. Once the oil is shimmering, add the chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the skillet and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release its aromatic flavors.
- Add the diced eggplant to the skillet, stirring to coat with oil and onion mixture. Cook for 5-7 minutes, allowing the eggplant to soften and develop a golden color.
- Pour in the diced tomatoes, stirring to combine with the eggplant. Season with salt and pepper to taste. Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
- While the sauce is simmering, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving about 1/4 cup of pasta water in case the sauce needs thinning.
- Add the cooked pasta directly to the skillet with the eggplant tomato sauce, tossing gently to coat the pasta evenly.
- Tear fresh basil leaves and sprinkle over the pasta just before serving. If desired, add a drizzle of extra olive oil.
- Serve hot in individual bowls, ensuring each portion has a good mix of pasta and sauce. Optionally, offer grated Parmesan cheese at the table.
Tips
- Eggplant Selection: Choose a firm, glossy eggplant with no brown spots. Younger, smaller eggplants tend to be less bitter and have fewer seeds.
- Salt and Drain Technique: For extra-smooth eggplant, consider salting the cubed pieces and letting them sit for 15 minutes to draw out excess moisture. This helps prevent sogginess and reduces bitterness.
- Olive Oil Magic: Use high-quality extra virgin olive oil for the best flavor. The oil helps to develop a rich, deep taste in the sauce.
- Pasta Cooking Tip: Always reserve some pasta water before draining. The starchy water can help create a more cohesive sauce and help it cling to the pasta.
- Fresh Herb Boost: While the recipe calls for basil, feel free to experiment with fresh oregano or a mix of herbs to customize the flavor profile.
- Cheese Pairing: A sprinkle of freshly grated Parmesan or Pecorino Romano can add a delightful salty depth to the dish.
- Make-Ahead Friendly: This sauce actually tastes even better the next day, so don't hesitate to prepare it in advance for an easy weeknight meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
