Description
This savory and satisfying eggplant pasta is packed with rich flavors from caramelized onions, roasted eggplant, and a tangy tomato sauce. Perfect for an easy yet elegant dinner, this dish is topped with fresh basil and cheese for a delicious finishing touch
Ingredients
Scale
- 1 to 2 globe eggplants, diced (4 to 6 cups)
- 2 tbsp olive oil
- Kosher salt, to taste
- 1 onion, thinly sliced (about 2 cups)
- 3/4 lb pasta (Gemelli or your preferred type)
- 2 cloves garlic, minced or sliced
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 tbsp sherry vinegar (or other vinegar)
- 2 cups tomato sauce (such as tomato-basil sauce or Marcella Hazan’s Tomato Sauce)
- Handful fresh basil, chopped
- Ricotta salata or Parmigiano Reggiano, for serving
- Freshly cracked black pepper, to taste
Instructions
1️⃣ Roast the Eggplant:
- Preheat oven to 400ºF.
- Toss diced eggplant with 2 tbsp olive oil and a pinch of salt.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast for 25 minutes, or until golden brown and tender.
2️⃣ Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente. Reserve ½ cup pasta water, then drain.
3️⃣ Prepare the Sauce:
- In a large sauté pan, heat 2 tbsp olive oil over medium heat.
- Add sliced onions and a pinch of salt. Sauté 20-25 minutes until caramelized.
- Stir in garlic and red pepper flakes, cooking for 30 seconds.
- Deglaze with sherry vinegar, scraping up browned bits.
- Add tomato sauce and roasted eggplant, stirring to combine. Simmer for 5 minutes.
4️⃣ Combine & Serve:
- Toss drained pasta into the sauce, adding reserved pasta water if needed.
- Stir in fresh basil and adjust seasoning with salt and pepper.
- Serve with shaved ricotta salata or Parmigiano Reggiano and extra black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 9g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg