Spicy Eggplant Pasta
My Spicy Eggplant Pasta is an easy and delicious way to spruce up a regular red sauce. You get an extra few servings of veggies, a little heat and a meal that is great for meal prep, a large group, or to freeze for later use. This makes a nice big batch! You can halve it for a smaller batch.
AT A GLANCE…
-
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
-
• 1 large eggplant (or 2 small), chopped small
• 1/2 white onion, diced
• 2 large carrots, diced
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp crushed red pepper flakes* (add more depending on your tolerance)
• 1 lb thin spaghetti or linguine
• 1 jar tomato sauce
• 1 c white wine
• To taste: salt, pepper
• For serving: fresh parsley, fresh basil, grated parmesan cheese
-
Bring a large pot of water to a boil.
Cook pasta according to package instructions.
Cut eggplant into large chunks, toss lightly with salt and toss.
Lay out on a towel or paper towels and let sit for 10-15 minutes. Pat dry to remove moisture.
In a large pan, heat olive oil and butter. Add eggplant, onion, carrots and salt, saute until tender.
Add red pepper flakes and tomato paste.
Turn down heat, add wine and tomato sauce and combine well.
Bring to a simmer for 10 minutes.
Remove from heat. Blend 3 ladles of sauce in a blender until smooth, returning to the sauce pot.
Toss with spaghetti and enjoy!
• Note: if you do not like spicy foods, omit red pepper flakes.
STEP-BY-STEP
-
This recipe uses some basic, easy-to-find ingredients. I included white wine to give the sauce a bit more flavor. The alcohol from the wine simmers out, but if you don’t want to add it, no worries! Just omit it.
Spicy Eggplant Pasta
-
You’ll melt olive oil and butter in a large pan or pot. Once melted, you’ll add carrots and onion until softened. Then you’ll start to add all the other ingredients.
-
The smells and look of the sauce really starts to come together once you add tomato sauce and white wine. You’ll simmer this for a bit, then take it off the heat and blend some of the sauce so it becomes creamier. You can definitely blend all of it for a creamy sauce and to hide the eggplant from anyone who won’t like it too!
Don’t forget to tag me on social media once you’ve finished the recipE!
@_littlemissfoodie
-
Serve over some pasta and enjoy!
