Ingredients
Scale
- 1 lb (454 g) short pasta variety of choice
- 2 large eggplants, cut into cubes
- 1 large/ 2 small ripe heirloom tomatoes, diced (or 4 small Roma tomatoes, diced)
- 1 small onion (or half a large onion), diced
- 2 cloves of garlic, chopped
- 2 tablespoons extra virgin olive oil
- 2 sprigs fresh rosemary, keep on stem (or 1 teaspoon dried rosemary)
- Salt and Pepper to taste
- Optional: freshly grated parmigiano for serving
Instructions
- Place eggplant in a microwave safe dish and cover with three paper towels. Cook on high for 5 minutes. Remove and set aside.
- In a large sauté pan, heat olive oil on medium high heat. Add onion, garlic, and rosemary. Cook one minute to release fragrance. Add eggplant and tomatoes. Cook about 15 minutes, stirring occasionally until slightly golden brown and soft. Remove rosemary sprig and discard.
- Meanwhile boil a large pot of water. Add salt to season water and cook pasta until ‘al dente’ directions. Before straining the pasta reserve 1/4 cup pasta water and set aside.
- As soon as eggplant mixture is done cooking turn off heat, season with salt and pepper. Add cooked pasta and stir to combine. If needed add a little of the pasta water to make more of a sauce. Add a drizzle of olive oil on top and serve hot or room temperature. Optional: freshly grated parmigiano. Great as leftovers.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Savory
- Method: Italian
- Cuisine: Italian