Introduction
Eggplant pasta is a delightful dish that combines the earthy flavors of roasted eggplant with a rich tomato sauce, making it a satisfying and healthy meal. This recipe is not only simple to prepare but also versatile, allowing you to use different types of pasta based on your preference. Let’s explore the ingredients needed to create this delicious dish.
Detailed Ingredients with measures
Cups
800g / 1.6 lb eggplant, cut into 2.5cm/1″ cubes (2 medium/large ones)
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
PASTA SAUCE:
2 tbsp extra virgin olive oil
2 garlic cloves, finely minced
1/2 small onion, very finely chopped (or 2 eschallots)
1/4 cup dry white wine, anything not too sweet or woody
700g / 24 oz tomato passata (aka tomato puree)
1/4 cup water
1 tsp dried Italian herbs or oregano
1/2 tsp red pepper flakes, optional (for a hint of heat)
1/2 tsp each salt and pepper
300g / 10 oz spaghetti or other pasta, long or short (macaroni, rigatoni, penne, ziti, fettuccine, bucatini)
SERVING:
1/2 cup basil leaves, roughly chopped
Parmesan cheese, grated (or ricotta salata if you have it – more traditional)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4
This recipe brings together the flavors of roasted eggplant and a savory tomato sauce, making it a delicious meal option that can be enjoyed any day of the week. The combination of fresh herbs and cheese adds a delightful finish that will have you coming back for seconds. Enjoy your cooking!
Detailed Directions and Instructions
Roasted Eggplant
Preheat your oven to 240°C / 450°F (220°C fan). Line a baking tray with parchment paper. In a mixing bowl, toss the cubed eggplant with 2 tablespoons of extra virgin olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Spread the eggplant evenly on the prepared baking tray and roast in the preheated oven for 20 minutes. After 20 minutes, flip the eggplant pieces and roast for an additional 5 minutes. Remove the tray from the oven and allow the eggplant to cool on the tray. This cooling process helps the eggplant maintain its shape.
Cooking Pasta
In a large pot, bring salted water to a boil. Start cooking the pasta (300g / 10 oz) a couple of minutes after beginning the sauce. Cook the pasta until it is al dente or to your preferred texture, then drain and set aside.
Sauce Preparation
In a very large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 2 finely minced garlic cloves and cook for about 20 seconds until they turn golden. Next, add a finely chopped 1/2 small onion (or 2 eschallots) and cook for 2 to 3 minutes until the onion becomes translucent and soft. Increase the heat to medium-high and pour in 1/4 cup of dry white wine, if using. Simmer the mixture, scraping the bottom of the skillet to deglaze, until most of the wine evaporates.
Next, add 700g / 24 oz of tomato passata to the skillet. To ensure you waste nothing, pour 1/4 cup of water into the empty passata bottle, secure the lid, shake it, and then pour it back into the skillet. Add in 1 teaspoon of dried Italian herbs or oregano, 1/2 teaspoon of optional red pepper flakes, and another 1/2 teaspoon each of salt and pepper. Stir the mixture and simmer for 5 minutes.
Combine Eggplant and Pasta
Gently stir in the roasted eggplant into the sauce. Then, add the drained pasta to the skillet and gently toss until the pasta is evenly coated in the sauce, taking care to avoid breaking the eggplant pieces.
Serving
Serve the pasta immediately, topping with roughly chopped fresh basil leaves (1/2 cup) and grated Parmesan cheese (or ricotta salata for a more traditional touch).
Notes
1. Wine
Using wine enhances the flavor of simple sauces, adding depth without leaving a wine taste as the alcohol evaporates during cooking. If you prefer not to use wine, feel free to omit it entirely. A sauvignon blanc or pinot gris are excellent options for cooking. Select affordable bottles for cooking purposes, and leftover wine can be frozen in ice cube trays for future use.
2. Tomato Passata
Tomato passata consists of pureed, strained tomatoes, often sold as Tomato Puree in the US. It’s thicker and smoother than canned tomatoes, eliminating the need for lengthy simmering. If you use crushed canned tomatoes, be sure to simmer the sauce for 20 minutes to soften them and adjust your pasta cooking time accordingly.
3. Fresh Basil
Fresh basil is key to traditional Pasta alla Norma. If unavailable, you can use other herbs such as 1 1/2 teaspoons of fresh thyme leaves or 1/2 teaspoon of dried thyme or oregano added to the sauce for additional flavor.
4. Making Ahead / Reheating
Combine the eggplant with the sauce and allow it to cool for storage. For reheating, this pasta holds up well due to its sauciness. Microwave a serving for 2 minutes on high, adding water as needed to loosen it.
Cook techniques
Roasting Eggplant
To roast eggplant, preheat your oven to a high temperature (240°C / 450°F). Cut the eggplant into cubes and toss it with olive oil, salt, and pepper. Spread the cubes on a lined baking tray and roast for 20 minutes. Flip the eggplant and roast for an additional 5 minutes. Allow cooling on the tray to help maintain its shape.
Cooking Pasta
Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook until al dente, usually a couple of minutes after starting your sauce to ensure they finish around the same time.
Making the Sauce
In a large skillet, heat olive oil over medium heat. Gently sauté minced garlic until golden, then add finely chopped onion and cook until translucent. Increase the heat and add white wine, stirring to deglaze the pan. Once the wine mostly evaporates, add tomato passata and water, mixing in dried herbs, salt, and pepper. Simmer for a few minutes to combine flavors.
Tossing Pasta with Sauce
Add the roasted eggplant to the sauce, then gently incorporate the cooked pasta into the mixture. Toss carefully to coat the pasta without breaking down the eggplant, allowing the flavors to meld.
FAQ
Can I use a different type of pasta for this recipe?
Yes, you can substitute any type of pasta, including macaroni, rigatoni, penne, ziti, fettuccini, or bucatini.
What if I don’t have dry white wine?
You can omit the wine and just use water for a similar effect, or consider using broth for added flavor.
What is the difference between tomato passata and crushed canned tomatoes?
Tomato passata is a smooth, pureed tomato product, while crushed canned tomatoes are chunkier and may require additional cooking to soften.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for a few days. Reheat in the microwave, adding water if necessary to loosen the sauce.
Can I prepare this dish ahead of time?
Yes, you can roast the eggplant and prepare the sauce ahead of time. Combine them just before serving to ensure the eggplant retains its texture.
Conclusion
This roasted eggplant pasta dish combines the rich flavors of eggplant with a hearty tomato sauce, creating a satisfying and hearty meal. The roasted eggplant adds a depth of flavor and texture, while the fresh basil and Parmesan provide the perfect finishing touches. Enjoy this dish as a comforting weekday dinner or a delightful meal for special occasions.
More recipes suggestions and combination
Grilled Vegetable Pasta
Swap the roasted eggplant for a mix of grilled vegetables like zucchini, bell peppers, and cherry tomatoes for a vibrant summer dish.
Pesto Pasta
Incorporate basil pesto into the sauce for a nutty twist. Toss in some sun-dried tomatoes for added flavor.
Spicy Arrabbiata Pasta
Add extra red pepper flakes and substitute the tomato passata with crushed tomatoes for a spicier version of this dish.
Spinach and Ricotta Pasta
Mix in fresh spinach and dollops of ricotta cheese for a creamy, green twist on the classic recipe.
Caprese Pasta
Fold in fresh mozzarella and cherry tomatoes and finish with balsamic glaze for a fresh and zesty flavor combination.
Vegan Mushroom Ragu
Replace the eggplant with sautéed mushrooms and enhance the sauce with additional herbs for a hearty, vegan alternative.
Seafood Pasta
Incorporate shrimp or scallops to elevate the dish, combining them with the sauce for a delightful seafood variation.
