Spaghetti Con Salsa Di Melanzane Recipe
Pasta served with fresh eggplant simmered in tomato sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Dice the eggplants into 1-inch cubes and sprinkle with salt. Let them sit in a colander for 30 minutes to draw out bitterness, then pat dry with a paper towel.
- 2
Finely chop the onion and mince the garlic cloves.
Cooking the Sauce
- 3
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the eggplant and cook until golden brown and tender, about 10–12 minutes. Remove from skillet and set aside.
- 4
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion and garlic until soft and fragrant, about 5 minutes.
- 5
Add the crushed tomatoes, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- 6
Return the cooked eggplant to the skillet, stir to combine, and simmer for an additional 10 minutes. Add the basil leaves in the last 2 minutes of cooking.
Cooking the Pasta
- 7
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
Serving
- 8
Toss the cooked spaghetti with the eggplant tomato sauce until evenly coated.
- 9
Serve hot, garnished with grated Parmesan cheese if desired.
