Pasta with Eggplant and Balsamic Vinegar

Pasta with Balsamic Eggplant is a delightful and flavorful dish that elevates the traditional concept of balsamic vinegar from a mere salad ingredient to the star of a delicious pasta sauce. The complexity of balsamic vinegar’s flavor beautifully complements the meatiness of eggplant, creating a satisfying and balanced dish. While this recipe can be enjoyed as a pasta salad served at room temperature, it truly shines as a warm pasta dish with the combination of tender eggplant, zesty garlic, and the distinctive tang of balsamic vinegar.

This recipe offers a perfect blend of simplicity and sophistication, making it an ideal choice for both everyday meals and special occasions. The choice of pasta, whether bucatini, penne, or farfalle, adds versatility, allowing you to tailor the dish to your preferences. Additionally, you have the option to use either grated Parmesan or pecorino Romano cheese, depending on your taste.

With a cooking time of just 30 minutes, this Pasta with Balsamic Eggplant recipe is perfect for those looking for a quick and delectable pasta dish to enjoy with family and friends. Let’s dive into the instructions and discover the delightful flavors this dish has to offer.

MAKES: About 4 servings

TIME: 30 minutes

INGREDIENTS:

• 2 or 3 small eggplant (about 1 pound)
• Salt
• 1/4 cup extra virgin olive oil, plus more as needed
• Freshly ground black pepper
• 1 tablespoon chopped garlic
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon hot red pepper flakes, or to taste
• 1 pound bucatini or cut pasta, like penne or farfalle
• 1/2 cup crumbled feta or grated ricotta salata cheese, plus more as needed
• 1/2 cup chopped fresh basil leaves

INSTRUCTIONS:

1. Peel the eggplant if the skin is thick or less firm. Cut the eggplant into 1/2-inch cubes and sprinkle them with salt if using large eggplant and time allows.
2. Bring a large pot of water to a boil and add salt.
3. Heat the oil in a large skillet over medium heat. Add the eggplant, season with salt and pepper, and cook until tender, golden, and slightly crisp on all sides, stirring occasionally. This should take about 5 to 10 minutes. Add the chopped garlic and cook, stirring constantly, until soft and turning golden, which should take less than a minute. Stir in the balsamic vinegar and let it bubble until it thickens slightly, just a few seconds. Add the red pepper flakes and then remove the skillet from the heat.
4. Cook the pasta in the boiling water until tender but not mushy. Once cooked, drain the pasta, reserving about 1/2 cup of the cooking water.
5. Toss the pasta and eggplant together with a drizzle of olive oil, a few sprinklings of black pepper, and 1/2 cup of cheese. If the mixture seems dry, add a bit of the reserved pasta water. Taste and adjust the seasoning as needed.
6. Garnish the dish with chopped fresh basil and serve it. Offer more cheese at the table for those who want an extra burst of flavor.

TIPS:

• For a different twist, you can prepare Pasta with Red Peppers and Balsamic Vinegar by using roasted red peppers instead of eggplant. Simply start with Roasted Red Peppers, and instead of the eggplant, use 3 medium red peppers, cored and cut into slices. Reduce the cooking time in Step 2 to about 5 minutes.

Pasta with Balsamic Eggplant is a delightful combination of textures and flavors, sure to please your taste buds and become a favorite on your pasta menu. Enjoy this dish as a comforting weeknight meal or impress your guests with its sophisticated taste at your next gathering!