Spicy Eggplant Pasta
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 8-10 ounces pasta
  • 1 medium eggplant
  • Pinch of kosher salt
  • 1 tablespoon olive oil
  • 2 slices uncooked bacon
  • 1 medium onion
  • 5 cloves garlic
  • 3 tablespoons olive oil
  • 2 teaspoons red chili flake
  • 4-5 plum tomatoes, diced
  • 1 tablespoon oregano
  • 1 pinch of salt
  • ¼ cup pasta water
  • ½ cup Pecorino-Romano cheese
Instructions
  1. Heat the oven to 450 degrees F. Cut the eggplant into ½ inch rounds and place them in a colander with a generous pinch of coarse salt. Allow the eggplant to sit for 20 minutes so it releases moisture. Place the eggplant slices on a baking sheet coated with cooking spray and drizzle one tablespoon of olive oil over them. Bake for 12 minutes or until they are soft and beginning to brown.
  2. Remove from the oven, let cool, and then coarsely chop the eggplant.
  3. While the eggplant cooks, dice the onion, mince the garlic, and chop the bacon. Heat three tablespoons olive oil in a large skillet over medium high heat. Add the onion and bacon and cook for five minutes, stirring occasionally. Add the garlic and the red chili flakes and cook for another two minutes.
  4. Add the tomatoes and turn the heat to simmer for five minutes. Add the eggplant, one tablespoon oregano, and another pinch of salt and simmer for another ten minutes.
  5. While the tomatoes and eggplant are simmering, boil 8-10 ounces of pasta according to the package. Cook one minute less than the directions state and reserve ¼ cup pasta water. If you're gluten-free, feel free to substitute brown rice pasta.
  6. When the pasta is finished cooking, add it to the large skillet along with the pasta water. Add ½ cup grated Pecorino-Romano cheese and stir all the ingredients together.
  7. Serve the pasta hot and garnish with more cheese, a few red chili flakes and a final drizzle of olive oil.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/spicy-eggplant-pasta/