Method

Step 1: Prepare the Ingredients

Dice the Eggplant: Cut the eggplant into small cubes. This helps it cook quickly and evenly.

Mince the Garlic: Chop the garlic finely to release its flavors.

Step 2: Cook the Pasta

Boil Water: Fill a large pot with water and add a generous amount of salt. Bring to a boil.

Add Pasta: Once the water is boiling, add the pasta and cook according to the package instructions until al dente.

Reserve Pasta Water: Before draining, save about 1 cup of pasta water. This will help adjust the sauce’s consistency later.

Drain the Pasta: Drain the pasta in a colander and set aside.

Step 3: Make the Sauce

Sauté the Eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until it becomes golden and tender.

Add Garlic: Stir in the minced garlic and sauté for an additional minute until fragrant.

Add Tomatoes and Seasoning: Pour in the crushed tomatoes and add the dried oregano. Stir well to combine. Season with salt and pepper to taste.

Simmer the Sauce: Reduce the heat and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld together.

Step 4: Combine Pasta and Sauce

Combine Ingredients: Add the cooked pasta to the skillet with the sauce. Toss everything together gently, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

Taste and Adjust: Taste the dish and adjust the seasoning if necessary.

Step 5: Serve

Plate the Pasta: Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese, if desired.

Variations

Vegetarian/Vegan: This dish is already vegetarian. For a vegan option, simply omit the Parmesan cheese.

Add Protein: You can add grilled chicken or shrimp for extra protein.

Spice it Up: For a spicy kick, add red pepper flakes while cooking the sauce.