Spicy Eggplant Pasta Recipe

Experience a dish that masterfully melds tender eggplant with sun-kissed tomatoes, aromatic basil, and just the right hint of spice. This eggplant pasta invites you into a lively culinary tradition where each bite celebrates bold flavors, making it perfect for sharing delightful moments with family and friends.

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I’ve always been fascinated by the challenge of cooking eggplant right. When I first learned that you need to pre-salt your eggplant and let it sweat, my mind was blown.

Prepping 1 large eggplant this way makes a huge difference by yielding a perfectly tender result every time. I set out to create a spicy eggplant pasta dish that combined a few of my favorite flavors: 12 oz of pasta cooked al dente, 2 to 3 tbsp of olive oil, a finely chopped medium onion, and 3 minced garlic cloves.

Tossing in a can of 14 oz diced tomatoes with 2 tbsp of tomato paste and a splash of red pepper flakes really kick the dish up a notch. I finish it off with roughly torn fresh basil leaves so that every bite speaks of honesty and creativity.

This recipe is a fun twist on traditional aubergine pasta that matches my love for low carb, meatless meals and loads of flavor.

Why I Like this Recipe

I really love this recipe because of a few things. First, I like how the eggplant gets super tender after I pre-salt it. It makes the dish taste extra fresh and full of flavor. Second, the mix of tomatoes, garlic, and red pepper flakes makes the sauce really rich and satisfying; it reminds me of comfort food on a rainy day. Third, I enjoy how easy it is to put together the pasta and sauce together, so even if I’m not an expert in the kitchen I still feel confident making a delicious meal. And lastly, I love that I can tweak the spice level to my own taste, which makes this pasta feel uniquely mine.

The key thing i’ve learned is that you gotta pre-salt the eggplant and let it sweat before cookin it. By doin that extra step, the eggplant comes out perfectly tender and really full of taste every time you make it.

Ingredients

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Eggplant offers fiber, vitamins, and antioxidants while adding a rich, hearty flavor.
Pasta provides carbohydrates for energy; its chewy texture balances the soft eggplant.
Olive oil is heart healthy and adds smooth richness; it helps carry flavors perfectly.
Canned tomatoes bring tanginess with a hint of sweetness and loads of vitamin C.
Garlic and red pepper flakes spice the dish, offering anti-inflammatory benefits and a robust zing.
Fresh basil adds bright aroma and vitamins, giving a splash of herbal freshness.
Parmesan cheese is an optional topping that adds salty creaminess and extra umami over finish pasta perfectly.

Ingredient Quantities

- 1 large eggplant, cubed and pre-salted to let it sweat

- 12 oz pasta (like spaghetti or penne), cooked al dente

- 2 to 3 tbsp olive oil

- 1 medium onion, finely chopped

- 3 garlic cloves, minced

- 1 can (14 oz) diced tomatoes

- 2 tbsp tomato paste

- 1/2 tsp red pepper flakes (or more if u like it spicy)

- 1/4 cup fresh basil leaves, roughly torn

- Salt, to taste

- Pepper, to taste

- Optional: Grated Parmesan cheese for serving

How to Make this

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1. Start by preheating your pan over medium heat and add 2 to 3 tbsp of olive oil. Then toss in the chopped onion and minced garlic and let them cook until they turn soft and a bit translucent.

2. Add your pre-salted eggplant cubes into the pan. Make sure they are evenly coated with oil then season with a pinch of salt and pepper.

3. Mix in the diced tomatoes and tomato paste. Stir everything together real good so that the tomato paste dissolves.

4. Sprinkle in the red pepper flakes to your taste. If you like it extra spicy, feel free to add a little more, its totally up to you.

5. Let the mixture simmer on low heat so the eggplant gets really tender and all the flavors meld together, this should take about 10 minutes.

6. While your sauce is simmering, have your pasta ready—you want 12 oz cooked al dente, drained but keep a little pasta water aside in case you need to thin out the sauce.

7. Once the sauce is ready add the fresh basil leaves, roughly torn, and give it a quick stir.

8. Toss the pasta into the sauce, mixing it all together so every piece of pasta takes on the delicious flavor.

9. Taste the dish and adjust the salt and pepper if needed, making sure every bite has the right kick.

10. Serve hot with some grated Parmesan cheese on top, if you want a cheesy finish, and enjoy your spicy eggplant pasta.

Equipment Needed

1. A frying pan (a heavy-bottomed one works best for even heating)
2. A large pot for boiling pasta
3. A colander for draining the pasta
4. A cutting board for chopping the eggplant, onion, garlic, and basil
5. A chef’s knife to do all the chopping
6. Measuring spoons for the olive oil, salt, pepper, and tomato paste
7. A wooden spoon for stirring everything together
8. A grater if you’re planning on adding Parmesan cheese on top

FAQ

Q: How long do I need to pre-salt the eggplant?

A: You should salt the eggplant for about 30 minutes to let it sweat. This step is key for getting rid of excess moisture and reducing any bitterness.

Q: What type of pasta works best for this dish?

A: I usually go with spaghetti or penne since they hold the sauce really well and make the dish more hearty.

Q: What if I dont like super spicy food?

A: No worries, you can start with 1/2 tsp red pepper flakes and adjust to your taste. You can always add more later if you wanna kick it up a notch.

Q: Can i substitute canned tomatoes with fresh ones?

A: Yes you can, but fresh tomatoes might need a little longer to cook down and release their flavors. Just keep an eye on it while it simmers.

Q: How do i store the leftovers?

A: You can stash your leftovers in an airtight container in the fridge for up to 2 days. When reheating, go a little slow to avoid mushy pasta.

Spicy Eggplant Pasta Recipe Substitutions and Variations

If you can’t find eggplant, try using zucchini or even mushrooms. They work pretty well in the dish.
Instead of your regular pasta, you can use gluten-free or whole wheat pasta if you prefer something a bit different.
If you don’t have olive oil, avocado oil is a good substitute cause it has a similar flavour.
For the canned diced tomatoes, fire-roasted tomatoes can add an extra kick, so give that a shot.
You can swap tomato paste with a reduced amount of tomato puree if you’re out of it.

Pro Tips

1. Even though you pre-salted the eggplant, try letting the cubes rest on some paper towels for a few extra minutes so they dont get too watery, this helps keep your sauce thick and full of flavor.
2. Make sure to save a small cup of pasta water before draining your noodles. This water is super useful to thin out the sauce if it starts to get too thick or if you need help mixing everything together.
3. When you cook the onions and garlic, keep an eye on them so they get soft but dont burn. A little extra browning can boost the flavor, but burning them will give a bitter taste to your dish.
4. Right before serving, try adding a little extra fresh basil, or even a quick drizzle of olive oil. This adds a final burst of flavor that takes the whole dish from good to amazing.

Spicy Eggplant Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

400

kcal

Equipment: 1. A frying pan (a heavy-bottomed one works best for even heating)
2. A large pot for boiling pasta
3. A colander for draining the pasta
4. A cutting board for chopping the eggplant, onion, garlic, and basil
5. A chef’s knife to do all the chopping
6. Measuring spoons for the olive oil, salt, pepper, and tomato paste
7. A wooden spoon for stirring everything together
8. A grater if you’re planning on adding Parmesan cheese on top

Ingredients

1 large eggplant, cubed and pre-salted to let it sweat
12 oz pasta (like spaghetti or penne), cooked al dente
2 to 3 tbsp olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
2 tbsp tomato paste
1/2 tsp red pepper flakes (or more if u like it spicy)
1/4 cup fresh basil leaves, roughly torn
Salt, to taste
Pepper, to taste
Optional: Grated Parmesan cheese for serving

Directions

Start by preheating your pan over medium heat and add 2 to 3 tbsp of olive oil. Then toss in the chopped onion and minced garlic and let them cook until they turn soft and a bit translucent.
Add your pre-salted eggplant cubes into the pan. Make sure they are evenly coated with oil then season with a pinch of salt and pepper.
Mix in the diced tomatoes and tomato paste. Stir everything together real good so that the tomato paste dissolves.
Sprinkle in the red pepper flakes to your taste. If you like it extra spicy, feel free to add a little more, its totally up to you.
Let the mixture simmer on low heat so the eggplant gets really tender and all the flavors meld together, this should take about 10 minutes.
While your sauce is simmering, have your pasta ready—you want 12 oz cooked al dente, drained but keep a little pasta water aside in case you need to thin out the sauce.
Once the sauce is ready add the fresh basil leaves, roughly torn, and give it a quick stir.
Toss the pasta into the sauce, mixing it all together so every piece of pasta takes on the delicious flavor.
Taste the dish and adjust the salt and pepper if needed, making sure every bite has the right kick.
Serve hot with some grated Parmesan cheese on top, if you want a cheesy finish, and enjoy your spicy eggplant pasta.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.