Spicy Eggplant Pasta

By • September 18, 2013 • 11 Comments

Author Notes: A hearty, filling, and simple pasta dish that's as crowd pleasing as it is vegetarian friendly.Gena Hamshaw

Serves 4 to 6

  • 2 medium eggplants
  • Salt
  • 3 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chopped plum tomatoes or one 14-ounce can crushed tomatoes
  • 1 tablespoon fresh oregano, or 1 1/2 teaspoons dry oregano
  • 2 teaspoons red pepper flakes, plus extra for finishing
  • 1/4 cup fresh, chopped basil, plus extra for finishing
  • 1 pound linguine pasta
  1. Cut the eggplants crosswise into 1-inch thick slices. Lay the slices on a baking sheet, salt them well on both sides, and set aside for half an hour or so.
  2. Preheat the oven to 425° F.
  3. Drizzle two tablespoons of olive oil over the eggplant, tossing the slices to coat them. Sprinkle with sea salt and black pepper. Arrange them in a single layer on the baking sheets and roast them until they're tender and browning, about 20 minutes.
  4. While the eggplant roasts, heat remaining tablespoon of the olive oil on low heat in a large saucepan. Add the onions and the minced garlic and sautée them until onions are soft (8 to 10 minutes). Add the tomatoes, oregano, pepper flakes, and basil. Continue to cook, stirring occasionally, till the sauce has thickened up (approximately 10 to 12 minutes). When the eggplant is ready, remove it from the oven, chop it into 1-inch pieces, and add it to the sauce. Continue to simmer gently on very low heat.
  5. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and gently fold in the sauce. Top the pasta with additional chopped basil and red pepper flakes to taste. Serve.
Jump to Comments (11)

Tags: eggplant, linguine, pasta

Comments (11) Questions (0)


about 10 hours ago Tomas Tobu Buday

Made it for lunch today, used cayenne pepper instead of flakes, was still delicious!


4 days ago gerald

Made this last night. I like how the eggplant is allowed to be the star in this. I used whole wheat thin spaghetti, and drizzled with some extra virgin olive oil for an addition of lusciousness. Yum. Will make again.


4 days ago Susie

Oh, man! That sounds so wonderful, Gerald! I can't wait to make this, and many thanks to Gena for sharing it for the rest of us.


5 days ago Susie

Gena... Well, unless you use an egg-based pasta, this recipe is VEGAN-friendly If food items are vegetarian, why not go all the way and make them vegan, too?! Easy!


4 months ago Sherry Jun

I made this last night and it was very homey and comforting. I used a can of crushed tomatoes, and it did make the sauce a bit thick. Maybe I should have added more water or pasta water to thin it out, but it was still delicious. I also used a brown rice pasta in lieu of linguine, which was a great substitute.


6 months ago Petite fee

Two thumps !


10 months ago Marsha Gainey

So good, so easy, and so spicy! Next time, I will only add 1 tsp. of red pepper flakes. And there WILL be a next time. A definite keeper. http://mlgainey.tumblr...


11 months ago littlesister

This was really simple and good, though I added a few things that I had on hand. Most impressive was the flavor of the eggplant and that the prep for it was pretty minimal. I'll treat my eggplant to this method again!


11 months ago zpalmieri

Really great, simple, and easy! I added mushrooms too.


11 months ago Jemah Takle

Great recipe. I added diced capsicum and mushrooms. The only thing I would change is putting half of the halved plum tomatoes in the pan at the start and then putting the other half towards the end as otherwise they just turn to mush.


11 months ago fhp

This sounds very good.
I like that the eggplant is initially prepared in the oven.