Spaghetti with Spicy Eggplant
Transform your pasta night with this irresistible Spaghetti with Spicy Eggplant recipe, a bold and flavorful twist on Italian comfort food. Tender, golden-brown eggplant cubes are simmered in a zesty tomato sauce infused with garlic, dried oregano, and a kick of red pepper flakes, creating a rich and spicy base. Tossed with perfectly al dente spaghetti and topped with fresh basil and a sprinkle of Parmesan cheese, this dish strikes the perfect balance between heat and freshness. Ready in under an hour, this vegetarian pasta recipe is a satisfying meal that’s as easy to make as it is delicious. Whether you’re craving a simple weeknight dinner or looking to impress guests with vibrant Mediterranean flavors, this spicy eggplant spaghetti is sure to deliver.
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Recipe Information
Ingredients
- 1 large eggplant
- 1 tsp salt
- 3 tbsp olive oil
- 4 garlic cloves
- 1 tsp crushed red pepper flakes
- 14 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp sugar
- 12 oz spaghetti
- 0.25 cup fresh basil leaves
- 0.25 cup grated Parmesan cheese
- 0.5 tsp black pepper
Instructions
Dice the eggplant into 1-inch cubes and place them in a colander. Sprinkle with 1 teaspoon of salt and let sit for 20 minutes to draw out moisture.
Rinse the eggplant under cold water and pat dry with a clean kitchen towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook for 8-10 minutes, stirring occasionally, until golden and softened. Transfer to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Mince the garlic cloves and sauté for 1-2 minutes, or until fragrant.
Stir in the crushed red pepper flakes, diced tomatoes (along with their juices), tomato paste, dried oregano, and sugar. Mix well and bring to a simmer.
Return the cooked eggplant to the skillet and stir to combine. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti.
Add the cooked spaghetti to the skillet with the spicy eggplant sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce.
Season the pasta with freshly cracked black pepper to taste. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese before serving.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 941 mg | 41% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 12.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
