This recipe is as easy as it is delicious! It is the featured recipes for our eggplant fact sheet, which is part of our Feed a Family, Support a Family Farm program
8 oz. cut paste of your choice
2 Tbsp oil (recommend olive oil)
1 large eggplant, cubed
4 cloves garlic, finely chopped
1/2 tsp. chili flakes
2 cups finely diced canned tomatoes
1/4 cup Romano or Parmesan cheese
Sprinkle of finely chopped basil (optional)
Salt and pepper
- Put a pot of water over high head and add a good shake of salt. Bring to a boil and cook pasta according to package.
- While the pasta is cooking, set a wide pan over medium heat and splash with oil. Once the oil is hot, add the eggplant cubes, sprinkle with salt and cook until the cubes start to brown, about 5 minutes. If eggplant starts to look dry, add a bit of water.
- Once the cubes are a little brown on all sides, add the garlic, chili, and tomatoes. Stir occasionally for 15 minutes. If it looks dry, add water. It will become a sort of loose, thick sauce.
- Once the pasta is cooked, drain and add it to the saucepan with eggplant mixture. Toss everything together. Turn off heat. Add salt and pepper to taste and serve in bowls sprinkled with remaining cheese and basil.