just an hour to make!

Sicilian Eggplant Pasta

Recipe Snapshot



Total Time

1 h




Preheat an oven. Place eggplant cubes on a parchment lined baking sheet, then drizzle with extra virgin olive oil, 1 tsp Kosher salt, and black pepper. Toss well, then ensure the eggplant is in a single, flat layer. Roast until the eggplant is tender.

Roast the eggplant


Bring a large pot of water to a rapid boil, then season generously with a few tablespoons of Kosher salt. Add pasta, then cook according to package directions until al dente. Reserve cooking water, then drain pasta in a colander.

Cook the pasta


Heat remaining olive oil in a large skillet over medium-low heat. Add chopped shallot then cook, stirring occasionally, until translucent and softened. Add chopped garlic, then season with Italian seasoning, Kosher salt, and crushed red pepper flakes, then stir and cook. Stir in cherry tomatoes and tomato purée. Stir well.

Make the sauce


When the sauce has thickened slightly, stir in the roasted eggplant, grated Ricotta Salata, and basil leaves until well mixed. Taste, adjust seasoning as needed, then add the drained pasta. Stir well, cooking over medium heat. Give one final taste, then divide between bowls.

Finish on the stovetop


Drizzle each portion with a little extra virgin olive oil, then garnish with additional Ricotta Salata, basil, and black pepper. Enjoy!

Garnish, then serve!


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