Spaghetti With Spicy Eggplant Recipe

Name: Spaghetti With Spicy Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SPAGHETTI WITH SPICY EGGPLANT; 2 medium eggplants, skins on, cut in 1-inch cubes; 1 tablespoon kosher salt; 1 1/4 cups extra virgin olive oil, divided; 4 cups diced fresh tomatoes; 10 canned piquillo peppers or 3 roasted sweet peppers, skins and seeds removed, cut in 1/2-inch strips; 2 tablespoons minced garlic or 2 tablespoons roasted garlic; 2 cups salsa, rossa or 2 cups canned tomato sauce; 1 cup fresh basil leaves, cut in strips or 1 -2 tablespoon italian seasoning; 1 pinch hot red pepper flakes (or more); 2 tablespoons fresh oregano leaves; 2 tablespoons chopped Italian parsley; 1 lb spaghetti; shaved parmigiano; SALSA ROSSA; 3 tablespoons extra virgin olive oil; 1 lb very ripe tomatoes, coarsely chopped; 4 garlic cloves, minced or 4 roasted garlic; 1 pinch hot red pepper flakes (or more); 10 fresh basil leaves, chopped (we omitted it) or 1 -2 tablespoon italian seasoning; salt, to taste; fresh ground pepper, to taste

Servings: persons

SPAGHETTI WITH SPICY EGGPLANT
2 medium eggplants, skins on, cut in 1-inch cubes
1 tablespoon kosher salt
1 1/4 cups extra virgin olive oil, divided
4 cups diced fresh tomatoes
10 canned piquillo peppers or 3 roasted sweet peppers, skins and seeds removed, cut in 1/2-inch strips
2 tablespoons minced garlic or 2 tablespoons roasted garlic
2 cups salsa, rossa or 2 cups canned tomato sauce
1 cup fresh basil leaves, cut in strips or 1 -2 tablespoon italian seasoning
1 pinch hot red pepper flakes (or more)
2 tablespoons fresh oregano leaves
2 tablespoons chopped Italian parsley
1 lb spaghetti
shaved parmigiano
SALSA ROSSA
3 tablespoons extra virgin olive oil
1 lb very ripe tomatoes, coarsely chopped
4 garlic cloves, minced or 4 roasted garlic
1 pinch hot red pepper flakes (or more)
10 fresh basil leaves, chopped (we omitted it) or 1 -2 tablespoon italian seasoning
salt, to taste
fresh ground pepper, to taste

1
SPAGHETTI AND SPICY EGGPLANT:
2
Place eggplant in colander, sprinkle with salt, and let rest for one hour.
3
Pat eggplant dry. In a large skillet, heat 1/4 cup olive oil on high.
4
Add in one layer of eggplant and cook until crispy on one side; do not stir.
5
Turn to crisp other side.
6
Eggplant will shrink and crisp.
7
Repeat until all the eggplant is crispy.
8
In a wide pot, heat 1/4 cup olive oil, add diced tomatoes and peppers, and cook on high, stirring, for about 3 minutes.
9
Lower heat, add garlic, and cook for 2 more minutes.
10
Add eggplant and Salsa Rossa, and cook, stirring gently a couple of times.
11
Add basil Italian seasoning (if using), red pepper flakes, oregano, and parsley.
12
In a large pot, bring salted water to boil and cook spaghetti until al dente.
13
Drain, reserving 2 cups cooking water.
14
Add pasta to sauce and cook over high heat 2 to 3 minutes, adding a little pasta water if needed to keep everything juicy.
15
Serve with shaved Parmigiano, a nice salad and why not some chianti?.
16
SALSA ROSSA:
17
Heat the olive oil in a skillet.
18
Add tomatoes, garlic, and red pepper flakes, and saute until tomatoes are soft.
19
Stir in fresh basil, and add salt and pepper to taste.
20
Puree or leave chunky.

1202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: SPAGHETTI WITH SPICY EGGPLANT, 2 medium eggplants, skins on, cut in 1-inch cubes, 1 tablespoon kosher salt, 1 1/4 cups extra virgin olive oil, divided, and more.

Yes, Spaghetti With Spicy Eggplant falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti With Spicy Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions