Step-by-Step Instructions

Prepare the Eggplant

Salt the Eggplant: Place the diced eggplants in a colander and sprinkle them generously with salt. Let them sit for about 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry.

Cook the Pasta

Boil Water: In a large pot, bring salted water to a boil.

Cook the Pasta: Add the pasta and cook according to package instructions until al dente. Reserve about a cup of pasta water, then drain the pasta in a colander.

Make the Sauce

Sauté the Onion and Garlic: In a large frying pan, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until soft. Then, add minced garlic and cook for an additional 1-2 minutes, until fragrant.

Cook the Eggplant: Add the prepared eggplant to the pan. Cook for about 10 minutes, stirring occasionally, until the eggplant is tender and starts to brown.

Add Tomatoes and Seasoning: Stir in the canned tomatoes, oregano, salt, and pepper. Let the sauce simmer for about 15 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of reserved pasta water to reach your desired consistency.

Combine Pasta and Sauce

Mix Together: Once the sauce is ready, add the drained pasta to the frying pan. Toss gently to combine, allowing the pasta to absorb some of the sauce. If needed, adjust the seasoning.

Serve and Garnish

Plate the Dish: Serve the pasta in bowls, garnished with fresh basil and grated Parmesan cheese, if desired.

Variations and Tips

Vegetarian/Vegan: This dish is naturally vegetarian and can be made vegan by omitting the Parmesan cheese.

Gluten-Free: Substitute regular pasta with gluten-free pasta made from rice or corn.

Add Protein: For a heartier meal, consider adding cooked chickpeas or lentils to the sauce for added protein.

Extra Flavor: Experiment by adding red pepper flakes for heat or a splash of balsamic vinegar for extra depth.