Ingredients
Scale
- 1 pound pasta
- 2 cups diced eggplant
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and sauté until soft, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
- Stir in the crushed tomatoes, salt, and black pepper. Let the sauce simmer for 10-15 minutes.
- Add the cooked pasta to the sauce and toss to combine. Stir in the fresh basil and half of the grated Parmesan cheese.
- Serve hot, topped with the remaining Parmesan cheese.
Notes
- For a spicier version, add red pepper flakes to the sauce.
- Feel free to substitute other types of pasta, such as penne or rigatoni.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: stovetop
- Cuisine: Italian
- Diet: vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 18 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 5 grams
- Protein: 15 grams
- Cholesterol: 10 milligrams
Keywords: Pasta alla Norma, Sicilian pasta, eggplant pasta, comfort food