Eggplant Arrabbiata

July 16, 2020
0 Ratings
Photo by Elina
  • Prep time 10 minutes
  • Cook time 40 minutes
  • Serves 4
Author Notes

An easy and healthy vegan weeknight dinner, divine during the summer when eggplants are in season —Elina

What You'll Need
  • 1 Large eggplant
  • 400 grams Short pasta (penne and fusilli work great)
  • 800 grams (28 oz) Canned diced tomatoes
  • 3 Garlic cloves
  • 5 tablespoons Olive oil (plus extra to drizzle)
  • 2 pinches Salt
  • 1/2 to 1 teaspoons Red pepper flakes
  1. Wash and chop the eggplant into 2 to 3 cm dice (about an inch), sauté with olive oil in a big pot on medium heat
  2. When it begins to sizzle, add a splash of water, reduce the heat, and cover it with a lid to let it steam for 5 minutes, stirring every once in a while to prevent sticking
  3. Mince the garlic and add it to the pot, sauté for a minute and add the diced tomatoes, salt, and red pepper flakes. Cover with the lid and let it simmer on low/medium heat for about 40 minutes, stirring occasionally
  4. Boil a pot of salted water and cook the pasta according to package instructions. Drain and add the pasta to the sauce, drizzle with olive oil and stir to combine. Garnish with fresh basil if you have it

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