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–+ servings

Harissa Eggplant Pasta

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.
4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
5 from 1 rating
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Ingredients

  • 1 medium* (1 medium*) eggplant / aubergine , chopped into small cubes
  • 6 cloves (6 cloves) garlic, divided
  • 2 tbsp (2 tbsp) harissa
  • 2 tbsp (2 tbsp) olive oil, + more for coating the pan
  • 1 tbsp (1 tbsp) maple syrup or honey
  • 800 g (3.33 cups) canned chopped tomatoes
  • 1 tsp (1 tsp) balsamic vinegar
  • 2 tsp (2 tsp) dried Italian herbs
  • 1 medium (1 medium) red onion, diced
  • 350 g (5.83 cups) pasta
  • 1 bunch (1 bunch) 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.
    6 cloves garlic, 2 tbsp harissa, 2 tbsp olive oil, 1 tbsp maple syrup or honey, 1 medium* eggplant / aubergine
  • 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
Cuisine: Italian
Course: Dinner
Calories: 484kcal, Carbohydrates: 89g, Protein: 15g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 396mg, Potassium: 852mg, Fiber: 8g, Sugar: 16g, Vitamin A: 426IU, Vitamin C: 25mg, Calcium: 123mg, Iron: 4mg