Pasta Con Le Melanzane

Ingredients

Pasta

400g (spaghetti or penne recommended)

Eggplant

1 large, diced

Olive oil

4 tablespoons

Garlic

3 cloves, minced

Tomato sauce

400g (canned or homemade)

Basil

1/2 cup, chopped

Parmesan cheese

1/2 cup, grated

Salt

to taste

Pepper

to taste

Instructions

1. In a large pan, heat the olive oil over medium heat until shimmering.
2. Add the diced eggplant to the pan and sauté for about 10 minutes, stirring occasionally, until the eggplant is soft and golden brown.
3. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
4. Pour in the tomato sauce and bring to a gentle simmer. Reduce the heat to low and allow it to simmer for 15 minutes, stirring occasionally.
5. While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta water.
6. Add the cooked pasta to the pan with the sauce, along with a splash of the reserved pasta water, and toss to coat the pasta evenly.
7. Fold in the chopped basil and grated Parmesan cheese, mixing well until everything is combined and the pasta is well coated with the sauce.
8. Season with salt and pepper to taste. Serve hot, garnished with extra basil and Parmesan if desired.