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Pasta with Spicy Eggplant Sauce

Posted by Peggy on January 31, 2011

Pasta with Spicy Eggplant Sauce
Recipe: Pasta with Spicy Eggplant Sauce


  • 12 ounces dry pasta
  • 6 cups (1-inch) cubed peeled eggplant (about 1-1 /2 pound eggplant)
  • 3 tablespoons plus 1 extra virgin olive oil
  • 1 cup chopped onion
  • 2 teaspoons minced garlic
  • 1/4 cup red wine, optional
  • 1 (28 ounce can) crushed tomatoes
  • 1/4 cup pitted, sliced pitted kalamata olives
  • 1/2 teaspoon sugar, optional*
  • 1/2 teaspoon to 1 tablespoon red pepper flakes or cayenne
  • 1 packed cup torn or chopped fresh basil
  • Freshly grated Parmesan cheese


  1. Preheat oven to 425 degrees and bring a large pot of salted water to a boil. Cook pasta according to package instructions.
  2. Toss eggplant with 3 tablespoons of olive oil. Place eggplant in a single layer on a baking sheet. Bake for 15 minutes, stirring once.
  3. While eggplant is roasting, heat remaining oil in a heavy bottomed skillet or Dutch oven over medium heat. Add onions and cook 4 minutes or until translucent, stirring occasionally. Add garlic and cook another minute, stirring, or until just fragrant. Stir in wine, if using, and cook one minute; add tomatoes. Simmer 30 minutes, then taste and add sugar is sauce is bitter; add eggplant and olives to the sauce. Season to taste with red pepper flakes or cayenne and kosher salt. Stir in basil.
  4. Toss the sauce with the pasta, and serve with Parmesan.

* I only use sugar if my canned tomatoes taste bitter.

Time: 40 minutes

Number of servings (yield): 4

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