A quick and nutritious pasta dish. A perfect quick meal loaded with lots of veggies. Originally from Sicily, I’ve recreated this dish to be a bit faster to make. By roasting the eggplant instead of frying it adds a nice caramelization and wonderful texture to the sauce I like to serve this alongside some spicy sausages or a bright green salad.
Instructions
1
Preheat the oven to 425°. Dice your eggplant and add to a baking dish with 2-3 Tbsp of olive oil, salt and chili flakes. Roast the eggplant until golden and tender (about 25 min).
2
Meanwhile, in a pot of medium heat, add 1 Tbsp of olive oil. Cook the garlic and chili flakes until fragrant. Then add your tomato paste. Cook down the paste until it is deep red, then add your can of tomatoes. Try to crush each tomato by hand or with a spoon to create a rustic texture to your sauce. Add your salt, pepper and oregano and simmer the sauce on low.
3
Once the eggplant is golden brown and tender add it to your simmering sauce.
4
Cook your pasta, according to the instructions, making sure to under cook it just slightly. Reserve ½ a cup of the pasta cooking water and drain the pasta. Add the undercooked pasta to the sauce and combine. Continue to finish the pasta cooking directly in the sauce and slowly add 1-2 Tbsp of the reserved cooking water to the pasta and sauce if needed.
5
Finish by serving with fresh basil and grated parmesan on top.
6
Notes: To make this dish gluten-free simply use a gf noodle of your choice. To make this dish dairy-free substitute the parmesan cheese with a dairy-free alternative or omit.
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