Description
A flavorful pasta dish featuring tender eggplant with a spicy kick.
Ingredients
Scale
For the Crust:
- 8 oz pasta (penne or spaghetti)
- 1 medium eggplant, diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 can (14 oz) crushed tomatoes
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- Cook pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced eggplant and cook until softened, about 8-10 minutes.
- Add minced garlic and red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
- Stir in crushed tomatoes and simmer for 10 minutes, allowing flavors to meld.
- Toss cooked pasta with the eggplant-tomato sauce. Season with salt and pepper.
- Garnish with fresh basil and serve with grated Parmesan cheese.
Notes
You can customize the seasonings to taste.