Ingredients
- 1 lb (450 g) pasta, traditionally rigatoni, penne, or spaghetti
- 2 tbsp olive oil, plus more for frying
- 2 medium eggplants, cut into bite-sized cubes
- 5–6 garlic cloves, minced
- 2½ cans (14 oz / 400 g each) diced tomatoes
- 2 tsp dried basil
- Salt and freshly cracked black pepper, to taste
- Red pepper flakes, to taste, optional
- ½ cup fresh basil, torn
To Serve
- Vegan Parmesan or vegan ricotta
- Extra fresh basil
- Freshly cracked black pepper
- Optional Add-Ins
- Kalamata olives
- Capers
- Crushed red pepper flakes
Servings
Yields
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Linked Recipes
Preparation
Step 1
Heat a generous amount of olive oil in a large skillet over medium-high heat.
Step 2
Working in batches if needed, fry the eggplant for 8–10 minutes, until golden and tender.
Step 3
Transfer the eggplant to a paper towel-lined plate and season lightly with salt.
Step 4
Bring a large pot of salted water to a boil.
Step 5
Cook the pasta until al dente. Reserve 1 cup pasta water, then drain.
Step 6
In the same skillet, add more olive oil if needed.
Step 7
Add the garlic and sauté for 30–60 seconds.
Step 8
Stir in the diced tomatoes, dried basil, salt, black pepper, and red pepper flakes if using.
Step 9
Simmer for 15–20 minutes, until slightly thickened.
Step 10
Fold the fried eggplant into the tomato sauce.
Step 11
Add the pasta and toss to coat, adding pasta water if needed.
Step 12
Stir in the fresh basil and serve with vegan Parmesan or ricotta.
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