Start by bringing a pot of water to a boil for the pasta.
Cut the eggplant into roughly ½" cubes.
Then, in a pan, heat 2 tablespoons of olive oil over medium heat and sauté the eggplant for about 10 minutes.
10 oz Eggplant, 1 ½ tablespoons olive oil
Season with salt and black pepper to taste.
Salt, Black Pepper
When the water begins to boil, add the pasta and cook it in salted water.
7 oz Pasta
Add the tomato sauce to the pan with the eggplant and mix well, adjusting the sauce's consistency with pasta water as needed.
½ cup Tomato Sauce
When the pasta is nearly done, use tongs to transfer it into the pan with the sauce.
Mix well and continue cooking for about 2 more minutes in the sauce until the pasta reaches the desired doneness.
Serve immediately, generously sprinkled with Parmesan cheese.
2 tablespoons Parmesan
Quick Note
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Notes
Don't Rush the Eggplant: Be patient when cooking the eggplant. Let it become beautifully golden and caramelized before moving on. It's all about achieving that rich, smoky flavor.
Preserve Leftovers: If you're planning to have leftovers, store the pasta and sauce separately to maintain the pasta's ideal texture. When reheating, add a bit of water to the sauce to prevent it from thickening too much.
Get Saucy: If you love a saucier pasta, you can reserve a bit of pasta cooking water before draining and add it to the sauce. This starchy water can help create a silkier, more cohesive sauce.
Garnish with Fresh Herbs: A final sprinkle of fresh basil or parsley not only adds a burst of color but also a refreshing contrast to the rich flavors. It's a simple but impactful finishing touch.
Vegan-Friendly Option: To make this dish vegan, use a dairy-free Parmesan cheese substitute or nutritional yeast in place of traditional Parmesan. You'll still get that cheesy goodness without any animal products.