| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 10 min |
| Inactive: | 40 min |
| Cook: | 40 min |
| Yield: | 4 servings |
Ingredients
- 1 medium eggplant, peeled and cut into 1/2-inch cubes
- Coarse grained salt
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 (28-ounce) can peeled and crushed, or diced tomatoes
- 1 1/2 teaspoons sugar, optional
- Salt and coarsely ground fresh black pepper
- 1/4 cup basil (about 10 leaves), torn
- 8 ounces bow tie pasta (farfalle), cooked al dente
Instructions
- Place eggplant in a colander and season generously with salt. Fill a 1-gallon plastic bag with water, seal tightly and place over eggplant to weigh down. Let stand for 40 minutes.
- Rinse the salt off the eggplant, and pat dry. Place the olive oil in a large skillet over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes.
- Add garlic, tomatoes and their juice to the pan. Stir in the sugar and salt. Simmer until sauce has slightly thickened, about 15 to 20 minutes or longer depending on how juicy your tomatoes are. Taste and adjust seasonings. Add the basil and cook 1 minute more. Serve over pasta.
Nutrition Facts
| Total Fat | 318 grams |
| Saturated Fat | 5 grams |
| Carbohydrates | 0.7 grams |
| Dietary Fiber | 7 grams |
| Protein | 10 grams |
Reviews
Everyone in my household loves this dish. It is very easy to make and super flavorful!!
This recipe is very similar to the one I use when making “pasta con le melanzane.” I prefer to slice my eggplant into rounds rather than cubing it into small pieces because I feel that the larger pieces hold up better to the sauce. I also choose not to rinse my eggplant because I like the saltiness it adds to the sauce, and that way, I don’t have to add as much salt to the sauce itself. Sometimes I use parsley in my sauce, but rarely basil, but I feel like basil would complement the natural sweetness of the tomatoes well.
That’s the way I do it very good.
I think this recipe is top notch!! You can be very creative with it! However, 1 tablespoon of oil olive for a medium eggplant??!? No way, you need more while browning. Overall, 5 Stars!
Fabulous! I subbed orichette for Bowie pasta and it was great! I’ll definitely make again.
using on-hand ingredients, including adding half a seeded jalepeno, turned way awesome. like beyond what i had any right to expect from such a simple recipe.
i DID salt the eggplant and the water-in-the-bag trick really saves time. the dish turned out great, though i did do a little playing with the spices. LOVELOVELOVE it!
This was such a delicious dish and so easy to make. I didn’t salt the eggplant either and it still turned out great. Its nice to see some vegan dishes on food network. Wish there were more like this one. This recipe is definitely a keeper.
I skipped the salting of the eggplant, and it came out good, i would guess that would make it more crunchy when you stirfry it.
But i LOVED this, and so did my husband. The eggplant makes it a little more “meaty” and a great blend of flavors!
But i LOVED this, and so did my husband. The eggplant makes it a little more “meaty” and a great blend of flavors!
I made this last night and I loved it. I added 1/2 of an onion and wine to the sauce. Fresh grated parm/romano cheese when I served it. I’ll definately make it again.