Spicy Eggplant Pasta
I am by no means a vegetarian (STEAK FOR LYFE). However, sometimes veggie-based recipes catch my eye as was the case with this dish from Salt and Lavender. It was absolutely delicious. My only note is to cut back on the noodles by a few ounces. 8 ounces overpowered the flavors of the sauce. Other than that though, YUM.
Spicy Eggplant Pasta by Salt and Lavender
- 1 medium eggplant, cut into 1" pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 (14 fluid ounce) can diced tomatoes
- 3 dashes Italian seasoning
- 1 teaspoon red pepper flakes, or to taste
- Large handful fresh basil, torn
- 1 tablespoon fresh parsley, chopped
- 1 cup freshly grated parmesan cheese or ricotta salata
- Salt & pepper, to taste
- 8 ounces uncooked pasta
- Boil a pot of salted water and cook pasta al dente according to package directions.
- Meanwhile, warm the oil in a skillet on medium-high heat. Add the eggplant pieces and sauté for about 10-12 minutes, or until they're cooked through and lightly browned, stirring fairly often. If the pan gets really dry, add in some more oil.
- Add the garlic and cook for about 20 seconds (stir constantly), or until fragrant (don't let it burn).
- Add the tomatoes, Italian seasoning, red pepper flakes, and basil, and scrape the brown bits from the bottom of the pan to add more flavor to the sauce. Let the sauce simmer for a few minutes.
- When the pasta is ready, add a few tablespoons of the pasta water to the sauce if desired, and toss the pasta with the sauce. Season to taste with salt & pepper. Sprinkle with the parmesan cheese and parsley and serve immediately.