Ingredients
12 oz pasta (rigatoni, penne, or spaghetti)
2 medium eggplants, cut into cubes
3 tbsp olive oil (plus more as needed)
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
Fresh basil leaves, torn
3/4 cup grated ricotta salata (or salted ricotta)
Instructions
Cook the pasta in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
Cook the eggplant: Heat olive oil in a large skillet over medium heat. Add eggplant and cook until golden and tender, about 8–10 minutes. Remove and set aside.
Make the sauce: In the same skillet, add a bit more oil if needed. Sauté garlic until fragrant, about 30 seconds. Stir in crushed tomatoes, red pepper flakes, salt, and pepper. Simmer 15 minutes.
Combine: Add eggplant back to the sauce. Toss in cooked pasta, adding reserved pasta water as needed to loosen the sauce.
Finish: Remove from heat, fold in fresh basil, and serve topped with ricotta salata.
Notes
Cooking Tips
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Salt eggplant cubes and let them rest 20 minutes before cooking for extra tenderness (rinse and pat dry).
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Fry eggplant in batches to avoid steaming and ensure golden color.
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Use high-quality canned tomatoes for best flavor.
Variations
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Baked Eggplant: Roast eggplant at 425°F for 25–30 minutes for a lighter version.
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Cheese Swap: Use shaved pecorino romano if ricotta salata isn’t available.
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Extra Veggies: Add sautéed zucchini or cherry tomatoes for more texture.
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Spicy Norma: Increase red pepper flakes or add Calabrian chili paste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sodium: 520mg
- Fat: 16g
- Carbohydrates: 58g
- Fiber: 7g
- Protein: 14g