A rich, spicy tomato pasta full of melt in the mouth harissa roasted eggplant (aubergine). A simple dinner which brings the smoky taste of harissa to a classic Italian meal and can easily be made vegan.
1medium*(1medium*)eggplant / aubergine , chopped into small cubes
6cloves(6cloves)garlic, divided
2tbsp(2tbsp)harissa
2tbsp(2tbsp)olive oil, + more for coating the pan
1tbsp(1tbsp)maple syrup or honey
800g(3.33cups)canned chopped tomatoes
1tsp(1tsp)balsamic vinegar
2tsp(2tsp)dried Italian herbs
1medium(1medium)red onion, diced
350g(5.83cups)pasta
1bunch(1bunch)fresh basil, chopped
cheese , for topping
Instructions
Preheat the oven to 200C / 390F.
Whisk together the honey, harissa, olive oil and half of the minced garlic in a large bowl. Add the eggplant cubes and mix to ensure every bit is covered in the glaze.
Scatter over a lightly oiled baking sheet and place in the oven for 25 minutes.
In the meantime, start preparing the tomato sauce. Saute the onion until soft, then add the remaining half of the garlic and dried herbs. Saute for another couple of minutes until fragrant.
6 cloves garlic, 1 medium red onion, 2 tsp dried Italian herbs
Add the canned tomatoes and balsamic vinegar. Simmer, covered, until the eggplant is finished.
800 g canned chopped tomatoes, 1 tsp balsamic vinegar
Check in on the eggplant and turn / mix it all around in the pan about halfway through the cook time. Then leave it in the oven until it's nicely browned, caramelized and reduced in size.
Add the eggplant to the tomato sauce and leave it it simmer while you cook the pasta.
Boil the pasta according to package instructions, then drain once it is al dente.
350 g pasta
Add the pasta and the fresh basil to the pan and mix to combine. Serve immediately, topped with cheese if desired.
1 bunch fresh basil, cheese
Notes
*My eggplant was 300g / 10oz in size which is the typical size for a UK supermarket. You're welcome to use a bigger one for a more eggplant-rich sauce. Nutritional calculations exclude cheese