It takes less than an hour to prepare this classic Sicilian pasta dish with roasted eggplant for a filling vegetarian dinner. For the ideal weeknight meal, pair this Italian masterpiece with warm homemade garlic bread.
This dish is the epitome of how straightforward Italian cuisine is. The elements for a fantastic dinner don’t have to be overly difficult. The only ingredients are the flesh of roasted eggplant, white wine, plum tomatoes, and fresh basil.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1 pound pasta
- 4 small eggplants cut in half
- 14 ounces can of plum tomatoes
- 1 cup white wine
- 1 tablespoon olive oil
- 3 garlic cloves
- fresh basil A big handful
- ¼ cup Parmesan cheese
- cooking spray
- salt and pepper to taste
- Turn on the oven to 400F. On a baking sheet, set the eggplant halves to face down. Cook for 30-35 minutes, spraying with cooking spray (you’ll know they’re done when the skin shrivels). When ready, use a spoon to delicately scoop out the fleshy center, then slice it into strips using a knife.
- Pasta should be cooked for about 2 minutes less than done in a large saucepan of salted water that has been brought to a rolling boil.
- In a big, deep sauté pan, heat the oil over medium-high heat while the pasta cooks. Brown the garlic briefly after adding it.
- Tomatoes and wine are added next. Increase the heat and let the wine cook off the alcohol. Use a potato masher or the back of a spoon to crush the tomatoes as the wine reduces.
- After thoroughly combining the tomatoes, eggplant, and basil, reduce the heat, and let the mixture simmer while the pasta cooks.
- Use a mug to scoop out a cup of pasta water before straining the spaghetti with a ladle or strainer. After that, drain the pasta and combine it with half the cooking water in the sauce in the pan. for 2 to 3 minutes (adding more pasta water if it starts getting a bit dry). Verify the pasta’s readiness. When finished, stir in the freshly grated cheese with the spaghetti.
- When in doubt, season to taste with salt and pepper. Serve with extra cheese, grated.