Spaghetti with Eggplant Aubergine Sauce
Savor the comforting flavors of Mediterranean cuisine with this Spaghetti with Eggplant Aubergine Sauce recipe, a hearty and wholesome dish perfect for weeknight dinners or special gatherings. Tender cubes of golden-brown sautéed eggplant are paired with a rich tomato-based sauce flavored with garlic, onion, oregano, and a touch of red chili flakes for gentle heat. Fresh basil leaves bring a burst of herbal freshness, complemented by a sprinkle of Parmesan cheese for a creamy finish. This dish comes together in just 45 minutes, making it an ideal choice for busy home cooks who want gourmet results. Serve the velvety eggplant sauce over al dente spaghetti, and don’t forget to save a splash of pasta water for the perfect saucy texture. Whether you call it eggplant or aubergine, this vegetarian pasta recipe is a surefire crowd-pleaser!
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Ingredients
- 400 grams spaghetti
- 2 medium eggplant (aubergine)
- 4 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 400 grams canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 leaves fresh basil leaves
- 50 grams Parmesan cheese
- 1 cup water
Directions
Step 1
Bring a large pot of salted water to a boil for the spaghetti. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Step 2
While the pasta cooks, prepare the eggplant. Cut the eggplants into 1.5 cm (1/2 inch) cubes. Sprinkle with a pinch of salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté for 7-8 minutes until golden brown and softened. Remove the eggplant from the pan and set aside.
Step 4
In the same skillet, add the remaining 2 tablespoons of olive oil. Finely chop the onion and mince the garlic cloves. Add the onion and cook for 3-4 minutes until translucent. Add the garlic and sauté for an additional 30 seconds until fragrant.
Step 5
Stir in the canned crushed tomatoes, tomato paste, and 1 cup of water. Add dried oregano, red chili flakes, salt, and black pepper. Mix well to combine.
Step 6
Return the cooked eggplant cubes to the skillet and reduce the heat to low. Simmer the sauce for 15 minutes, stirring occasionally, until it thickens and the flavors meld together.
Step 7
Taste the sauce and adjust seasonings as needed. Stir in the fresh basil leaves just before serving.
Step 8
Serve the sauce over the cooked spaghetti. Add a splash of reserved pasta water if the sauce is too thick.
Step 9
Top with freshly grated Parmesan cheese and extra basil leaves, if desired. Serve immediately.
Nutrition Facts
| Serving size | (1916.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1666.6 |
| Total Fat 76.4g | 0% |
| Saturated Fat 18.7g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 44.5mg | 0% |
| Sodium 3211.0mg | 0% |
| Total Carbohydrate 203.0g | 0% |
| Dietary Fiber 34.9g | 0% |
| Total Sugars 48.7g | |
| Protein 53.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 724.3mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 3203.7mg | 0% |
Source of Calories