Looking for new recipe with eggplant? Try this simple pasta dish with chunky eggplant sauce. A sauce rich with the creaminess of the nutty flavor of the eggplant and the sweetness of the tomato make it perfect for your favorite pasta.

INGREDIENTS:

1 pound of Spaghetti pasta

2 medium ripe tomatoes diced

1 large eggplant diced

1 clove of chopped garlic

3-tablespoon olive oil

1 tablespoon of paprika

Fresh basil leaves (save some for garnish)

Salt and freshly ground pepper

STEPS:

Add olive oil in a deep saucepan over medium heat; then add the chopped garlic and cook for 30 seconds, add the diced eggplant and season with salt and pepper.
Cook the eggplant for about 20 minutes stirring frequently or until it is soft. Add the diced tomatoes, paprika and a drizzle of olive oil and cook for another 30 minutes or until the sauce has a thick consistency and most of the eggplant is dissolved, making sure to add water whenever it needs to as the water evaporates the longer the sauce is cooking.

Finally, add the basil leaves. Cook pasta in salted boiling water according to the package. Drain and add to the sauce.

Serve hot with grated Parmesan cheese, a drizzle of olive oil and garnish with the remaining basil leaves.