Pasta with Eggplant, Tomatoes, and Bread Crumbs

Indulge in the rich and flavorsome delight of Pasta with Eggplant, a dish that promises to transport your taste buds on a Mediterranean journey! This wholesome and hearty recipe combines the earthy goodness of eggplant with a delightful mix of fresh ingredients, creating a dish that is both satisfying and easy to prepare. The star of the show is undoubtedly the crisp-cooked bread crumbs that add a delectable crunch to each bite.

With a cooking time of just 40 minutes, this pasta dish offers a perfect balance of taste and convenience. The combination of eggplant, tomatoes, garlic, and fresh bread crumbs creates a harmonious symphony of flavors that will leave you craving for more. For an added twist, the recipe offers variations that cater to different tastes, incorporating ingredients such as anchovies, olives, capers, onions, and ricotta.

So, let’s embark on this culinary adventure and savor the delectable taste of Pasta with Eggplant, whether you choose to keep it classic or explore the delightful variations.

MAKES: About 4 servings

TIME: 40 minutes

INGREDIENTS:

• Salt
• 1/4 cup extra virgin olive oil (or 1/2 cup if pancetta is omitted)
• 1/4 cup chopped pancetta or bacon (optional)
• 1 cup coarse Fresh Bread Crumbs
• Freshly ground black pepper
• 2 small to medium eggplants (about 12 ounces), cut into 1/2- to 1-inch chunks
• 6 small or 3 medium tomatoes (about 12 ounces), cored, seeded, and cut into 1/2- to 1-inch chunks
• 1 to 2 teaspoons thinly sliced garlic, to taste
• 1 pound spaghetti, linguine, or other long pasta
• Chopped fresh basil or parsley leaves for garnish

INSTRUCTIONS:

1. Bring a large pot of water to a boil and generously salt it. Place half of the olive oil in a large skillet over medium-high heat. If using, add the pancetta or bacon and cook until just about crisp, stirring occasionally for approximately 5 minutes. Remove with a slotted spoon and set aside.
2. In the same skillet, add the bread crumbs and cook, stirring almost constantly, until they turn nicely browned, taking about 3 to 5 minutes. Sprinkle with a bit of salt and pepper while cooking. Remove the toasted bread crumbs with a slotted spoon and add the remaining olive oil.
3. Introduce the eggplant to the skillet, stirring occasionally and seasoning with salt and pepper. Cook until the eggplant becomes browned and tender, taking approximately 15 minutes. While the eggplant cooks, start preparing the pasta in the boiling water until it reaches a tender but not mushy texture.
4. Add the tomatoes and thinly sliced garlic to the eggplant in the skillet. Cook the mixture, stirring occasionally until the tomatoes soften, approximately 10 minutes.
5. Once the pasta is cooked, drain it and toss it with the eggplant mixture, the toasted bread crumbs, and the reserved pancetta or bacon if you opted to use it. Taste and adjust the seasoning as needed. Garnish the dish with chopped fresh basil or parsley leaves and serve.

VARIATIONS:

• Pasta with Eggplant, Anchovies, Olives, and Capers: Add 4 to 6 rinsed anchovy fillets, 1/2 cup halved pitted black olives, and 1 tablespoon drained capers to the tomatoes in Step 2. Be mindful of the salt as the anchovies and capers contribute a salty flavor.

• Pasta with Eggplant, Onion, and Ricotta: Skip the meat, bread crumbs, tomatoes, and garlic. Cook one large onion, chopped, with the eggplant. Add 1/2 cup each of ricotta and grated Parmesan cheese, along with 1/2 cup of pasta-cooking water, just before tossing with the pasta. Proceed with the recipe, and garnish with chopped fresh basil or parsley leaves.

Whichever variation you choose or if you prefer the classic version, Pasta with Eggplant is a dish that celebrates the essence of Italian cuisine with a delightful fusion of flavors!