Ingredients
Units
Scale
- 250 g spaghetti
- 4 tbsp extra virgin olive oil (divided)
- 1 cup panko breadcrumbs
- 1/2 tsp salt, plus extra to season
- 2 large eggplants/aubergines, cut into bite-sized cubes
- 1 tbsp garlic, freshly minced
- 800 g canned crushed tomatoes
- 1/2 tsp pepper
Instructions
- Cook the spaghetti as per packet instructions, less 1 minute (the last minute of cooking will take place in the sauce). Rinse with cold water to stop the pasta from cooking further and sticking together.
- Heat 1 tablespoon of olive oil in a large skillet on medium heat. Add the breadcrumbs and cook, stirring for 2 minutes or until golden. Season with 1/2 teaspoon of salt, remove from pan and set aside.
- In the same pan, add 2 tablespoons of olive oil and the eggplant. Cook, stirring occasionally, for 5-8 minutes until the eggplant has softened.
- Add the remaining 1 tablespoon olive oil and minced garlic. Cook, stirring for 30 seconds.
- Add the tomatoes and 1.5 cups of water. Cook for 12 minutes with the lid on.
- Remove the lid, and cook for an additional 5 minutes or until the sauce begins to thicken. Season with salt and pepper.
- Once the sauce is at the desired consistency, return the spaghetti to the pan and cook for 1 minute to heat through.
- Serve immediately with the crunchy bread crumbs sprinkled on top.
Notes
MAKE AHEAD
Eggplant and Tomato Pasta is best served and eaten immediately.
LEFTOVERS
Leftovers can be refrigerated for up to 2 days and reheated in the microwave. The breadcrumbs will soften. Not suitable to freeze.
- Prep Time: 6 mins
- Cook Time: 30 mins
- Category: pasta, eggplant pasta, eggplant and tomato pasta
- Method: pan
- Cuisine: Italian