Description
A classic Sicilian pasta dish with roasted eggplant, rich tomato sauce, and fresh basil simple, hearty, and full of Mediterranean flavor.
Ingredients
1 large eggplant, cut into 1-inch cubes
3 tbsp olive oil, divided
Salt, to taste
1 small onion, finely chopped
3 cloves garlic, minced
1 (14 oz) can crushed tomatoes
1/2 tsp red pepper flakes (optional)
1/2 tsp dried oregano
12 oz rigatoni or penne pasta
1/4 cup chopped fresh basil
1/4 cup grated ricotta salata or Parmesan cheese
Freshly ground black pepper, to taste
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss eggplant cubes with 2 tablespoons olive oil and a pinch of salt. Roast for 20–25 minutes until golden and tender.
3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook 3–4 minutes until soft.
4. Stir in garlic, red pepper flakes, and oregano; cook 30 seconds until fragrant.
5. Add crushed tomatoes, reduce heat, and simmer for 10 minutes. Season with salt and pepper.
6. Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
7. Stir roasted eggplant into the tomato sauce, then add pasta and a splash of pasta water. Toss to coat.
8. Serve topped with fresh basil and ricotta salata or Parmesan cheese.
Notes
For a lighter version, air-fry the eggplant at 400°F (200°C) for 12–15 minutes.
Use gluten-free pasta for a gluten-free meal.
Add a handful of capers or olives for extra Mediterranean flavor.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasted + Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 8mg
Keywords: Pasta alla Norma, Sicilian pasta, eggplant pasta, vegetarian Italian dinner