Ingredients
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- 350 gram pasta (such as rigatoni, penne, or spaghetti)
- 2 eggplants (cut into cubes)
- 25 ml olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 400 gram whole peeled tomatoes
- 1 tsp dried oregano
- 1 tsp sugar
- 1 tsp red pepper flakes
- 1 handful fresh basil leaves
- Salt and black pepper (to taste)
- Grated pecorino (for serving)
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 400°F (200°C) convection. Line a baking sheet with parchment paper.
- Spread the eggplant cubes on the baking sheet. Drizzle with some of the olive oil, season with salt, and roast for about 20 minutes.
- Meanwhile, heat the remaining olive oil in a large skillet. Cook the onion over medium heat until translucent. Add the garlic and cook briefly. Add the tomatoes, oregano, sugar, red pepper flakes, salt, and black pepper.
- Let the sauce simmer gently for about 15 minutes. Stir in the roasted eggplant.
- While the sauce simmers, cook the pasta according to the package directions. Before draining, reserve a few tablespoons of the pasta cooking water.
- Add the drained pasta to the sauce. Pour in the reserved cooking water and toss well.
- Serve with grated pecorino and fresh basil.
Good to know:
If you prefer, replace the pecorino with Parmesan. You can also fry the eggplant instead of roasting it. I roast mine because it makes the dish a little lighter. A fresh salad and some olives are lovely alongside it.
Nutrition information per portion
Calories: 469kcal | Carbohydrates: 87g | Proteins: 15g | Fats: 8g | Saturated fats: 1g
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