Spicy Eggplant Pasta is one of popular Food. Fruit produced by plant. Fruit is very special goo taste it have from the tree or plant are planted by people to get the fruit. Spicy Eggplant Pasta is one processed of popular Fruit , fruit has many variant or taste, sweet, sour, bitter, fresh and Spicy Eggplant Pasta has one special taste and smell. Spicy Eggplant Pasta also has other benfits for healthy and more. Because it has rich nutritions and vitaminsss, for more delicious taste we can make many processed food from Spicy Eggplant Pasta.

How To Make Spicy Eggplant Pasta

You can cook Spicy Eggplant Pasta by using 12 ingredients and 5 steps. Here is how you achieve Spicy Eggplant Pasta.

Ingredients of Spicy Eggplant Pasta

1. Prepare 2 of medium eggplants.
2. Prepare of Salt.
3. Prepare 3 tbs of olive oil, divided.
4. You need to prepare of Freshly ground black pepper.
5. Prepare 1 of medium onion, chopped.
6. Prepare 2 cloves of garlic, minced.
7. Prepare 2 cups of chopped plum tomatoes or one 14 oz can crushed tomatoes.
8. Prepare 1 tbs of fresh oregano or 1/2 tsp dry oregano.
9. You need to prepare 2 tsp of red pepper flakes, plus extra for finishing.
10. You need to prepare 1/4 cup of fresh, chopped basil, plus extra for finishing.
11. Prepare 1 lb of linguine pasta.
12. Prepare of Parmesan cheese to top.

Spicy Eggplant Pasta instructions

1. Cut the eggplants crosswise, into 1 inch thick slices. Lay the slices on a baking sheet, salt them well on both sides, and set aside for half an hour or so.
2. Preheat oven to 425 degrees.
3. Lightly coat two tablespoons of olive oil over the eggplant, tossing the slices to coat them. Sprinkle with sea salt and black pepper. Arrange them in a single layer on the baking sheet and roast them until they're tender and browning, about 20 minutes..
4. While the eggplant roasts, heat remaining tablespoon of the olive oil on low heat in a large saucepan. Add the onions and the minced garlic and sauté them until onions are soft (8 to 10 minutes). Add the tomatoes, oregano, pepper flakes, and basil. Continue to cook, stirring occasionally, till the sauce has thickened up, about 10 to 12 minutes. When the eggplant is ready, remove it from the oven, chop it into 1 inch pieces, and add it to the sauce. Continue to simmer gently on very low heat..
5. Bring large pot of salted water to boil. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta and gently fold in the sauce. Top the pasta with additional chopped basil and red pepper flakes to taste. Serve..

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