Mediterranean Roasted Eggplant Pasta

Mediterranean Roasted Eggplant Pasta

An Italian-inspired dish where CEREN Roasted Eggplant is tossed with pasta, tomatoes, and basil.

Ingredients

  • 2 cups CEREN Roasted Eggplant (chopped)
  • 300 g spaghetti or penne
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 can chopped tomatoes (400 g)
  • ½ teaspoon chili flakes (optional)
  • ½ teaspoon oregano
  • ½ cup grated Parmesan cheese
  • Fresh basil for garnish

Instructions

Cook pasta: Boil pasta in salted water until al dente. Reserve ½ cup cooking water.

Prepare sauce: In a skillet, heat olive oil. Add garlic and sauté for 1 minute. Add chopped tomatoes, oregano, and chili flakes. Simmer 10 minutes.

Add eggplant: Stir in CEREN Roasted Eggplant and cook for another 5 minutes.

Combine: Toss pasta with the sauce, adding reserved pasta water if needed.

Serve: Garnish with Parmesan and basil.