Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium eggplant, cut into 1-inch pieces (approximately 300g)
  • 8 ounces uncooked pasta (225g) (e.g., penne, rigatoni, fusilli)
  • 4 cloves garlic, minced
  • 1 (14-ounce) can diced tomatoes, with juices (400g)
  • ¼ teaspoon Italian seasoning
  • ½ - 1 teaspoon crushed red pepper flakes (or to taste)
  • 1 tablespoon chopped fresh parsley, plus extra for garnish
  • 1 cup freshly grated parmesan cheese (approximately 100g)
  • 1 large handful fresh basil, torn, plus extra for garnish
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add eggplant and sauté until cooked through and lightly browned, stirring frequently. Add more oil if the pan gets dry.
  2. While the eggplant cooks, boil a large pot of salted water and cook pasta al dente according to package directions. Reserve about ½ cup of pasta water before draining.
  3. Reduce heat to medium. Add minced garlic to the skillet and cook briefly until fragrant. Add diced tomatoes, Italian seasoning, red pepper flakes, and parsley. Scrape up any browned bits from the bottom of the pan. Simmer until the eggplant and tomatoes have softened.
  4. Add a splash of reserved pasta water to the sauce to achieve desired consistency. Drain the pasta and add it to the skillet with the sauce. Toss to combine.
  5. Sprinkle with parmesan cheese and torn basil. Toss gently. Season to taste with salt and pepper. Serve immediately, garnished with extra parmesan and basil.