Description
A simple Sicilian pasta dish, perfect for a cozy night in. Eggplant, tomatoes, and basil create a flavorful sauce.
Ingredients
Units
Scale
- 4-5 tbsp olive oil
- 1 large eggplant (237 ml) (cut into small cubes (about 1cm²))
- 3-4 cloves garlic (crushed or sliced)
- 0.25-0.5 tsp crushed chilis
- 2 cans (2 lbs (907 g)) whole tomatoes
- 1 tbsp (15 ml) balsamic vinegar
- 1 heaped tsp sugar
- Salt and pepper
- 1 bunch fresh basil
- 1 lbs (454 g) pasta (I used a variant of penne, but any medium-sized pasta shapes will do)
- 1 ball mozzarella
- freshly grated parmesan cheese
Instructions
- Heat olive oil and stir in eggplant until coated. Cook, stirring occasionally, for 10 minutes.
- Add garlic and chilis; cook, stirring, for 2 minutes.
- Add tomatoes, crushing them with a wooden spoon. Pour in balsamic vinegar, add sugar, and season generously. Simmer for 15 minutes, or until eggplant is soft.
- Stir in most of the basil.
- Boil pasta until al dente, then drain, reserving some water.
- Add pasta to the sauce and toss until coated. Add reserved pasta water to create a smooth sauce. Add mozzarella and stir.
- Serve immediately, topped with parmesan cheese and remaining basil.
Notes
- For richer flavor, roast the eggplant cubes at 400°F (200°C) for 20 minutes before adding them to the sauce.
- If you don’t have fresh basil, you can substitute 1 teaspoon of dried basil, but add it during the last 5 minutes of simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of pasta water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 18
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 20