Pasta with Eggplant and Tomato

This Pasta with Eggplant and Tomato recipe by is a delicious Italian dinner that is the perfect comfort food to warm you up on those cold winter evenings. If you want to add a little more flavor to this recipe, then we suggest switching out the olive oil with our Harissa Hot Flavored Fused Olive Oil.

Ingredients: FOR TWO
  • 1/2 lb pasta (rigatoni or similar)
  • 2 Tbsp olive oil
  • 1 large eggplant cubed
  • 4 cloves garlic finely chopped
  • 1/2 tsp chile flakes
  • cups canned tomatoes finely diced or crushed
  • 1/4 cup Romano or Parmesan
  • Salt and pepper
  • fresh basil finely chopped (optional)
  1. Put a pot of water on high heat and add a good shake of salt. Bring it to a boil and cook the pasta according to the package instructions.
  2. While the water is coming to a boil, splash the olive oil into a wide pan on medium-high heat. Let it get hot. Add the eggplant cubes and sprinkle them with salt, then cook for about 5 minutes. If the eggplant starts to look too dry, add a bit of water. Once the cubes are a little brown on all sides, add the garlic and chile flakes and stir. Add the tomatoes and cook for about 15 minutes, stirring occasionally. Again, if it looks too dry, add a bit of water. Everything will shrink up and become a sort of loose, thick sauce. Add half the cheese and half the basil, if you have it.
  3. Once the pasta is cooked, drain it and add it to the saucepan. Toss everything together, then turn off the heat. Add salt and pepper to taste. Serve it in bowls sprinkled with more Romano and Basil.

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