Ingredients

The following ingredients have 4 Servings
  • 2 medium eggplants (cut into 1 inch cubes (with peel))
  • 2 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoon olive oil
  • 1 small onion (finely chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon red pepper flakes
  • 28 ounce tomato sauce (or tomato passata (2 14.5 oz cans))
  • 2 teaspoon Italian seasoning
  • salt and pepper (to taste)
  • 12 ounce pasta (such as rigatoni, spaghetti, penne, etc.)
  • ½ cup Parmesan cheese (freshly grated)
  • 4 leaves fresh basil (chopped)

Instruction

  • Prep oven and baking sheet: Preheat the oven to 450°F. Line a baking sheet with parchment paper.
  • Cook the eggplant: Toss the cubed eggplant with the olive oil, salt and pepper. Spread it in a single layer on the prepared baking sheet and roast for 25 minutes, flipping half way through.
  • Cook the pasta: Cook the pasta in a pot of salted boiling water according to package instructions, until al dente.
  • Make the sauce: In a large skillet heat the olive oil over medium heat. Add the chopped onion and cook for 3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until aromatic. Add the red pepper flakes, tomato sauce, Italian seasoning, salt and pepper to the skillet and stir. Bring to a boil, then simmer the sauce for 5 minutes on low heat. Stir in the eggplant.
  • Finish the pasta: Toss the pasta with the eggplant sauce gently in a large serving dish, or in the skillet if your skillet is large enough.
  • Serve: Serve immediately garnished with Parmesan cheese and fresh basil.