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35 Reviews
jodyrah
April 7, 2022
Easier: Don’t pre salt eggplant, just cut into cubes, toss with olive oil, salt then roast till lightly brown and tender.
KyleKerr
May 31, 2021
This was delicious! Thanks for sharing as I had been looking at new ways to cook with eggplant in pastas and I definitely recommend this recipe. I added more chilli flakes as I like mine quite spicy but really enjoyed the blend of flavours.
cookingisfun
November 16, 2020
Delicious! Hearty! We actually used Mezzi Rigatoni as our pasta! Can't wait to make again. Thank you for the wonderful recipe!
[email protected]
April 13, 2020
I followed the recipe completely with fresh basil and oregano, exactly as required and probably being fresh could have upped the amts a little as you really couldn't taste either. I like my pasta with a bit more sauce, so added more crushed tomatoes than specified. For the vegan diet, I added some long grain black rice to add some extra protein. Also, I grilled the eggplant versus roasting, which I liked better. One review said she peeled the eggplants, but I didn't and am glad as it adds to the color/texture of the dish. This is REALLY tasty!! Thanks for posting it
Linda D.
August 13, 2018
Thank you Gena for this marvelous mix of flavors. I'll bump the two teaspoons of pepper to three the next time. I will also peel the eggplant as I found the skin to be slightly bitter. I chose zitti for my pasta and served the pasta and eggplant separately-yum!
Mary
August 16, 2017
Received an eggplant in my CSA and trying to find something new and different I found this recipe. It is a keeper and will use it again. Just the right amount of heat and made a perfect dinner with a green salad. Thank you
Dan H.
March 3, 2017
Tried it last night. Got home to no power so had to grill the eggplant outside and fire up the stove the old fashioned way. With a match...
Couldn't find a 14 OZ can of crushed tomato's and wound up using all the 28 OZ can I found but it took it without being too wet. I too cut the pepper in half. My Mexican Wife has a Gringo tongue for spices.
Good recipe! It'll be a regular treat for my pasta loving vegetarian Wife.
Couldn't find a 14 OZ can of crushed tomato's and wound up using all the 28 OZ can I found but it took it without being too wet. I too cut the pepper in half. My Mexican Wife has a Gringo tongue for spices.
Good recipe! It'll be a regular treat for my pasta loving vegetarian Wife.
patrick
December 8, 2016
this was delicious, 2 tsps of fresh potent red pepper flakes might be too much for some, including myself. i was good with 1tsp.
Jennifer O.
July 18, 2016
Woah! This is A LOT of heat so I will likely back off on the 2tsp of red pepper flakes to just 1tsp next time. I added some sun dried tomatoes as well to try to balance out the flavors and served it over Spaghetti Squash rather than pasta. Otherwise it's OK.
Edward
March 1, 2016
Well, I did something wrong. This was terrible. At Step 3, it does not say wash/ remove the salt from the eggplant slices, which is what i would have normally done. The eggplant never browned in the oven, was soft and the dish was a hypertensive nightmare due to very salty taste.
VF
March 2, 2016
I only slightly seasoned mine. They didn't need rinsing off. I've never removed or washed off salt after something came from the oven....
Kaite
April 8, 2015
Oh my goodness! This recipe is AMAZING. It was super easy to make. I would add though that I thought the eggplant ended up a little too salty. Next time I will salt the eggplant the first time but not re-salt as stated in the recipe. I also did what another user suggested and added a little bit of herb goat cheese to my bowl. I can see myself throwing this between some Italian bread, melting mozzarella on it, and adding spinach for a sandwich.
VF
March 15, 2015
I saw this recipe and am going to make it but with zucchini noodles. I was standing in front of the zucchini at the time I was shopping for the recipe.
unpublishable
September 23, 2014
Made this just now and it's fantastic. It's essentially Pasta alla Amatriciana with roasted egg plant.
Señora H.
August 29, 2014
Made this for a dinner party last night, added a bit of goats cheese to the bottom of the bowls before serving it, as well as some mushrooms I had in the fridge to the sauce. Everyone had seconds. Was deelish.
Bryan M.
August 27, 2014
Made this tonight for dinner....I know it's supposed to be a Meatless Monday recipe, but since it's Wednesday, I added a little pancetta and a little bit of anchovy paste.......and a splash of white wine..........VERY delicious! Oregano and basil out of my garden!
Susie
August 28, 2014
That's too bad. It'll be great the day people think with their minds and hearts, and not as to what they're "supposed" to do just because someone's declared a day a "meatless" day. Living a vegan lifestyle can be so uplifting -- good for all sentient beings, good for yourself, and good for our earth.
Sorry to sound preachy, but I made the mistake of thinking this was a vegan recipe website. And I'm always in it for the voiceless, including the anchovies and the pigs.
Sorry to sound preachy, but I made the mistake of thinking this was a vegan recipe website. And I'm always in it for the voiceless, including the anchovies and the pigs.
Susan W.
August 28, 2014
I followed your lead with the anchovy and pancetta. Great combo and added great zing!
Susie
January 2, 2015
Okay, as I had THOUGHT I'd clearly explained, I wrote that "I made the mistake of thinking this was a vegan recipe website."
So that's MY "why on earth" for you.
This page's link showed up on one of the many vegan- and animal rights-related websites I occasionally visit, and I can only assume (please don't blame ME, since I'm not the webmaster of whichever site that was) that, since this recipe IS, in fact, VEGAN, that's why it was shared with many others.
It's really not my fault, but I thought the recipe sounded absolutely delicious just as it was published, so I made a comment which -- obviously -- isn't particularly welcome.
I bet your pardon, Adrienne.
So that's MY "why on earth" for you.
This page's link showed up on one of the many vegan- and animal rights-related websites I occasionally visit, and I can only assume (please don't blame ME, since I'm not the webmaster of whichever site that was) that, since this recipe IS, in fact, VEGAN, that's why it was shared with many others.
It's really not my fault, but I thought the recipe sounded absolutely delicious just as it was published, so I made a comment which -- obviously -- isn't particularly welcome.
I bet your pardon, Adrienne.
Tomas T.
August 20, 2014
Made it for lunch today, used cayenne pepper instead of flakes, was still delicious!
gerald
August 17, 2014
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.
Susie
August 17, 2014
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.
Susie
August 15, 2014
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!
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