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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Rinse the eggplant under cold water and pat dry with a clean kitchen towel.

Step 3

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.

Step 4

Add the remaining 1 tablespoon of olive oil to the skillet. Mince the garlic cloves and sauté for 1-2 minutes, or until fragrant.

Step 5

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.

Step 6

Return the cooked eggplant to the skillet and stir to combine. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally.

Step 7

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.

Step 8

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.

Step 9

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

Serving size	(1460.6g)

Amount per serving	% Daily Value*
Calories	1398.7

Total Fat 64.8g	0%
Saturated Fat 14.3g	0%
Polyunsaturated Fat 7.9g
Cholesterol 27.9mg	0%
Sodium 4003.9mg	0%
Total Carbohydrate 171.9g	0%
Dietary Fiber 35.2g	0%
Total Sugars 45.7g
Protein 39.9g	0%

Vitamin D 0IU	0%
Calcium 487.5mg	0%
Iron 11.7mg	0%
Potassium 2827.3mg	0%

*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.

Source of Calories

Fat: 40.8%

Protein: 11.2%

Carbs: 48.1%