Spaghetti with Tomato and Aubergine Eggplant Sauce
Experience the vibrant flavors of Italy with our Spaghetti with Tomato and Aubergine Eggplant Sauce, a hearty and wholesome dish that’s perfect for weeknight dinners or special occasions. This recipe combines al dente spaghetti with a rich, slow-simmered tomato sauce infused with garlic, onions, and warming dried herbs like oregano and basil. The star ingredient, tender sautéed aubergine (eggplant), adds a velvety texture and earthy depth to every bite. A hint of red chili flakes brings just the right amount of heat, while fresh basil and a shower of grated parmesan cheese provide an irresistible finishing touch. Ready in under 45 minutes, this vegetarian pasta dish is both satisfying and simple, offering a comforting meal that pairs beautifully with a crisp side salad or crusty bread.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 medium-sized aubergine (eggplant)
- 4 tablespoons olive oil
- 4 cloves garlic
- 1 medium-sized onion
- 800 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 10 leaves fresh basil
- 50 grams parmesan cheese
Instructions
Wash and dice the aubergines into 1 cm cubes. Sprinkle with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed aubergine and sauté until golden and tender, about 8-10 minutes. Remove the aubergine from the skillet and set aside.
In the same skillet, add another 2 tablespoons of olive oil. Finely chop the onion and garlic, then sauté them in the skillet until softened and fragrant, about 4 minutes.
Add the canned crushed tomatoes, tomato paste, dried oregano, dried basil, red chili flakes, salt, and black pepper to the skillet. Stir well and let the sauce simmer on low heat for 15 minutes.
Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the package instructions until al dente. Reserve 1/2 cup of pasta water and then drain the spaghetti.
Return the sautéed aubergine to the tomato sauce and stir to combine. If the sauce is too thick, add a bit of the reserved pasta water to loosen it.
Add the cooked spaghetti to the skillet with the sauce. Toss everything together to coat the pasta evenly.
Serve hot, garnished with fresh basil leaves and grated parmesan cheese.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 3727 mg | 162% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 72.8 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5135 mg | 109% | |
*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.
