Ingredients
Scale
- 1 large eggplant, diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup grated Parmesan cheese
- 1 lb pasta (penne, rigatoni, or your favorite shape)
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced eggplant and cook until softened and lightly browned, about 8-10 minutes.
- Step 3: Add minced garlic to the skillet and cook for 1 minute more, until fragrant. Stir in crushed tomatoes, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until sauce has thickened slightly.
- Step 4: Stir in chopped basil.
- Step 5: Add the cooked pasta to the sauce and toss to coat. Add a little of the reserved pasta water if needed to loosen the sauce.
- Step 6: Serve immediately, topped with grated Parmesan cheese.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For reheating, add a splash of water or pasta water to the pasta to prevent it from drying out.
- A sprinkle of red pepper flakes adds a delicious kick, making this a perfect dish for a chilly evening.
- To enhance the eggplant's flavor, salt the diced eggplant and let it sit for 15-20 minutes before cooking to draw out excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American