Description
A classic Sicilian dish featuring roasted eggplant, fresh basil, and a delicious tomato sauce served over spaghetti.
Ingredients
Scale
- 1.7 lb eggplant, cut into 1-inch cubes
- 5 tbsp olive oil, divided
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 garlic cloves, thinly sliced
- 1/2 onion, diced
- 2 fl oz white wine
- 24 oz tomato passata
- 1/4 cup water
- 1.5 tsp Italian herbs
- 1/2 tsp red pepper flakes
- 1/4 tsp sugar
- 10 oz spaghetti
- 3/4 cup fresh basil
- Parmesan cheese, for serving
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Toss the eggplant cubes with 2.5 tablespoons of olive oil, salt, and pepper on the prepared sheet.
- Roast for 20 minutes until golden and tender, flip, and roast for an additional 5 minutes.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the garlic and cook for 20 seconds until fragrant but not browned.
- Sauté the onion for 2-3 minutes until softened.
- Pour in the white wine and simmer until mostly evaporated, about 1-2 minutes.
- Add the tomato passata, water, Italian herbs, red pepper flakes, salt, sugar, and pepper to the skillet.
- Simmer the sauce for 5 minutes to meld flavors.
- Cook the spaghetti in salted boiling water until al dente, about 8-10 minutes.
- Reserve 1/2 cup of pasta water and drain the spaghetti.
- Combine the roasted eggplant with the sauce, then add the drained pasta and toss.
- Serve garnished with fresh basil and parmesan cheese.
Notes
Use firm, fresh eggplants and adjust seasonings to taste. The sauce can be made ahead and refrigerated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg