Mediterranean Eggplant Pasta Sauce That Will Wow Your Dinner

Ingredients

• 2 medium eggplants (about 1 lb.), cut into 1-inch cubes
• 4 tablespoons olive oil, preferably extra virgin
• 1 teaspoon sea salt, or to taste
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, with juices
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional)
• 1 cup vegetable broth (or water)
• Fresh basil leaves, for garnish
• 1 lb. pasta of your choice (spaghetti or penne)
• Grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed eggplant with 2 tablespoons of olive oil and sea salt until well coated.
3. Spread the eggplant cubes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes.
4. While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
5. In a large skillet over medium heat, add the remaining 2 tablespoons of olive oil. Add the chopped onion and sauté for 5-7 minutes until translucent. Add the minced garlic and cook for an additional 1-2 minutes.
6. Stir in the diced tomatoes, tomato paste, oregano, basil, and red pepper flakes. Cook for about 5-7 minutes.
7. Add the roasted eggplant to the skillet along with the vegetable broth. Simmer for another 5-10 minutes.
8. Add the cooked pasta to the sauce, tossing gently to combine until the pasta is evenly coated.
9. Plate the pasta, garnishing with fresh basil leaves and grated Parmesan cheese, if desired.

Nutrition