Description
This Spicy Eggplant Pasta is a flavorful and hearty Italian-inspired dish featuring tender, golden-brown eggplant simmered in a spicy tomato sauce, perfectly tossed with al dente spaghetti and fresh basil. It’s a vegetarian main course that’s easy to prepare on the stovetop and delivers a satisfying blend of smoky, spicy, and savory flavors.
Ingredients
Scale
For the Pasta
- 12 oz spaghetti or your favorite pasta
For the Sauce
- 1 large eggplant, diced into 1/2-inch cubes
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 small onion, finely chopped
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon smoked paprika
- 1 (14 oz) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- 1/4 cup chopped fresh basil (plus more for garnish)
- Salt and black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Sauté the Eggplant: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced eggplant and cook for 7–8 minutes, stirring occasionally, until it becomes tender and golden brown. Add more olive oil if the pan starts to dry out to prevent sticking.
- Add Aromatics and Spices: Add the minced garlic, finely chopped onion, red pepper flakes, and smoked paprika to the skillet with the eggplant. Cook for 2–3 minutes until the garlic is fragrant and the onion softens without browning.
- Simmer the Tomato Sauce: Stir in the crushed tomatoes, tomato paste, and sugar. Season with salt and black pepper to taste. Allow the sauce to simmer gently for about 10 minutes, stirring occasionally to blend the flavors and reduce slightly.
- Combine Pasta and Sauce: Add the cooked pasta directly into the skillet with the tomato sauce. Pour in a splash of the reserved pasta water to help the sauce coat the noodles evenly. Toss everything well to combine.
- Finish with Fresh Basil: Stir in the chopped fresh basil and taste to adjust seasoning if needed. Serve the pasta hot, garnished with extra fresh basil leaves and grated Parmesan cheese if desired.
Notes
- For a richer flavor and texture, consider roasting the eggplant in the oven before adding it to the sauce.
- To keep this dish vegan, omit the Parmesan cheese or substitute with a plant-based alternative.
- This pasta pairs wonderfully with a crisp green salad or crusty artisan bread on the side for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
