Easy Eggplant Ragu Pasta Recipe

OMG, this eggplant ragu pasta is a total game-changer for my weeknight dinners—it’s hearty, comforting, and packed with so much flavor! Plus, with that sprinkle of Parmesan and fresh basil on top, it’s basically like bringing an Italian trattoria straight to my kitchen. 🍆🍝✨

Eggplant has the power to elevate a straightforward pasta recipe into something sumptuous and rich. My Eggplant Ragu Pasta may be made in a snap, but this Italian-inspired dish is anything but simple.

The diced eggplant serves as the standout ingredient, providing ample texture and flavor that rivals any meat sauce. When tossed with pasta, the ragu’s sauce clings to the noodles and envelops them in a warm hug just before the Parmesan hits.

Easy Eggplant Ragu Pasta Recipe Ingredients

• Eggplant: Low in calories, rich in fiber and antioxidants, supports heart health.
• Olive Oil: Contains healthy monounsaturated fats, promotes heart health, and adds richness.
• Onion: Adds sweetness when cooked, contains antioxidants and flavor depth.
• Garlic: Offers immune-boosting properties, enhances flavor with a savory aroma.
• Crushed Tomatoes: Rich in vitamin C and lycopene, provides a tangy base.
• Parmesan Cheese: Adds umami flavor, high in calcium, and enhances creaminess.

Easy Eggplant Ragu Pasta Recipe Ingredient Quantities

• 1 large eggplant, diced
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1 can (14 ounces) crushed tomatoes
• 1/2 cup vegetable broth or water
• Salt and pepper, to taste
• 12 ounces pasta (such as penne or rigatoni)
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves, for garnish (optional)

How to Make this Easy Eggplant Ragu Pasta Recipe

1. Start by warming 2 tablespoons of olive oil in a big frying pan over medium heat. Toss in the cubed eggplant and sauté for approximately 5-7 minutes, stirring now and then, until the eggplant is tender and golden. Remove from the heat and set aside.

2. In the same skillet, add a little more olive oil if necessary, then add the finely chopped onion. Sauté for 3 to 4 minutes until the onion becomes translucent.

3. In the skillet, add minced garlic, dried oregano, dried basil, and crushed red pepper flakes. Stir them about for 1 minute until they are fragment.

4. Add the can of crushed tomatoes and the vegetable broth (or water) to the pot, stirring to combine. Bring the mixture to a gentle simmer.

5. Place the cooked eggplant back into the skillet, and mix it into the tomato mixture. Add salt and pepper to your liking, and mix it all together.

6. Let the ragu simmer for about 15-20 minutes on low heat, occasionally stirring, until the sauce thickens a bit and the flavors blend together. Work it, baby.

7. As the ragu simmers, prepare the pasta in a large pot of salted, boiling water until al dente, per the package’s instructions. Save about a half-cup of the water used to cook the pasta, and then drain the pasta.

8. Combine the eggplant ragu, the reserved pasta water, and the spaghetti into the large skillet set over medium heat. Toss with tongs and add more reserved water if the sauce seems too tight, then fold in the cheese.

9. In a 1/4 cup, stir in the grated Parmesan cheese until it melts and becomes fully blended with the pasta and ragu.

10. Serve the pasta with eggplant ragu hot. Top with extra grated Parmesan and fresh basil if you wish.

Easy Eggplant Ragu Pasta Recipe Equipment Needed

1. Large frying pan or skillet
2. Large pot
3. Wooden spoon or spatula
4. Tongs
5. Measuring spoons
6. Measuring cup
7. Knife
8. Cutting board
9. Colander or sieve

FAQ

• Can I use a different type of pasta for this recipe? Yes, you can use any pasta you like, such as spaghetti, fusilli, or farfalle.
• How should I prepare the eggplant for the ragu? Dice the eggplant into small cubes to ensure it cooks evenly and quickly absorbs the flavors.
• Is it possible to make this dish vegan? Absolutely, simply omit the Parmesan cheese or use a plant-based alternative.
• How can I make this ragu spicier? Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper.
• Can I add other vegetables to this dish? Yes, adding bell peppers or zucchini can enhance the texture and flavor.
• What’s the best way to store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
• How can I make the sauce thicker? Simmer the sauce uncovered for a few extra minutes to reduce the liquid until desired thickness is reached.

Easy Eggplant Ragu Pasta Recipe Substitutions and Variations

Eggplant: Replace with zucchini or mushrooms for a varied texture and taste.
Olive oil: Use canola or grape seed oil as alternatives.
Substitute with shallots or leeks for a milder taste: Onion.
Crushed Tomatoes in a Can: Employ the use of fresh tomatoes, both blanched and pureed, or use a simple tomato sauce instead.
Vegetable Broth: Chicken broth can be used instead, or water with a touch of soy sauce for added flavor.

Pro Tips

1. Salt the Eggplant: Before cooking, sprinkle the diced eggplant with salt and let it sit for about 15-20 minutes. This process helps to draw out moisture and bitterness, resulting in a more flavorful and tender texture when cooked.