Homemade Spaghetti With Organic Eggplant, Tomatoes & Basil, & Shaved Provola Affumicata Recipe

Prepare eggplant

Trim the stem off the eggplant and cut into 1/2-inch cubes. Place cubes in a colander, sprinkle with 1 tsp kosher salt, toss gently and let sit 20–30 minutes to draw out bitterness and moisture. After resting, press or pat the cubes with paper towels to remove excess liquid, then pat dry.

Prepare tomatoes and aromatics

Core and coarsely chop the plum/Roma tomatoes. Halve the cherry tomatoes. Peel and finely dice the yellow onion. Peel and thinly slice or mince the garlic. Stack basil leaves, roll tightly, and chiffonade (thinly slice). Reserve several whole basil leaves for garnish.

Heat a large sauté pan over medium-high heat. Add 2 tablespoons extra-virgin olive oil and let shimmer. Add the dried, patted eggplant cubes in a single layer (work in batches if necessary to avoid overcrowding). Let them brown without stirring for 2–3 minutes, then stir and continue to brown until most sides are golden, about 6–8 minutes total. Transfer browned eggplant to a plate and set aside.

Reduce heat to medium. Add the remaining 2 tablespoons olive oil to the same pan. Add the diced onion and a pinch of salt; cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and red pepper flakes; cook 30–60 seconds until fragrant but not browned.

Add the chopped plum/Roma tomatoes and halved cherry tomatoes to the pan. Season with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Simmer, stirring occasionally, until tomatoes break down and sauce thickens slightly, about 8–10 minutes. If sauce becomes too dry, add up to 2 tablespoons water or reserved pasta cooking water later.

Return the browned eggplant to the pan and gently fold into the tomato mixture. Simmer together 3–4 minutes to meld flavors. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired. Stir in about 3/4 of the chiffonaded basil, reserving the rest for garnish.

Bring a large pot of water to a rolling boil. Add 1 tablespoon coarse salt. Cook the spaghetti according to package directions until al dente (typically 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the spaghetti.

Return the drained pasta to the pot or a large mixing bowl. Add 1 tablespoon olive oil and toss briefly to prevent sticking. Add the tomato–eggplant sauce to the pasta. Toss gently to combine, adding 1/4–1/2 cup reserved pasta water as needed to loosen the sauce and help it cling to the spaghetti. Cook together over low heat for 1–2 minutes so pasta absorbs sauce flavors.

Adjust seasoning to taste. Stir in remaining chiffonaded basil if desired and remove from heat.

Plate & Garnish

Divide pasta among 4 warm plates or bowls. Using a vegetable peeler, shave the provola affumicata thinly over each portion (about 1 oz per plate), distributing evenly. Sprinkle a light dusting of grated Parmigiano-Reggiano if using. Finish with freshly ground black pepper and a few whole basil leaves for garnish.