Easy Recipe: Yummy Spicy Eggplant and Pasta

Spicy Eggplant and Pasta. Eggplant and pasta join to make this easy dish with an unforgettable spicy marinara sauce of fresh cherry tomatoes, red wine, and pancetta. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta. This pasta showcases all of eggplant's most magical properties.

This hearty eggplant pasta is packed with spicy flavor, fresh herbs, juicy tomatoes, and tender chunks of eggplant A naturally vegan and optionally gluten-free pasta dinner that will please all appetites and is easy enough for a weeknight! This spicy eggplant pasta recipe is a simple, healthy, and quick vegetarian pasta dish. It's ready in under half an hour – perfect for busy weeknights. You can have Spicy Eggplant and Pasta using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Spicy Eggplant and Pasta

1. You need 6 of Eggplants 4 to 6 inches long. cut into 12 long pieces each eggplant.
2. It’s 2 TB of olive oil.
3. Prepare 1/2 of Red, Orange or Yellow Bell pepper diced.
4. It’s 1 of Medium Onion sliced thin.
5. You need 12 of peeled Garlic Cloves.
6. You need 4 of Thai Chillies or 2 Sarrano Peppers.
7. You need 1 of ts roasted and cushed Cumin seeds, Dry Corriander seeds and black peppercorns.
8. It’s 1 of ts salt.
9. Prepare 1 of TS Pauv Bhaji Masala (Indian vegetable spice mix).
10. Prepare 1 TB of Desi Ghee.
11. It’s 1/2 of Cappelini Pasta (Thin Pasta).
12. It’s 4 oz. of Grated Parmasean Cheese.
13. It’s 1 TB of chopped Cilantro.

This recipe is basically Pasta alla Norma, a Sicilian pasta with eggplant and tomato. Some recipes use ricotta salata cheese, but I took some liberties. This hearty eggplant pasta is packed with spicy flavor, fresh parsley, garlic, and tender chunks of eggplant An easy pasta dinner that will please all. Spicy Eggplant Pasta is a wonderful meatless pasta that is hearty enough to stand up to a cozy night in on a cool fall evening.

Spicy Eggplant and Pasta step by step

1. Heat Olive oil in a Pan. Add Bell Peppers. Cook 3 minutes on medium Heat. Add Onions, Garlic, Chilli Peppers, dry roasted spices and Pauv Bhaji Masala. Add 2 TB water and cook for 3 mts..
2. Add Eggplant (Cut up into pieces). Add Salt. Cook 5 mts. on Medium heat. Reduce heat and cook for 20 mts. Add Ghee..
3. Boil water (1 Qt enough to cover Pasta). Add Pasta to Boiling water. Add 1/2 ts salt and 1 ts oil to water. Boil Pasta 8 mts. or package instructions. Drain water. Make sure Pasta is cooked..
4. Dish out Pasta in a Plate. Add Eggplant on top. Add Grated cheese and cilantro. Serve hot..

This is essentially Pasta alla Norma, a traditional Sicilian pasta dish. I'm always on the lookout for seasonal produce and eggplant peaks in the fall. Spicy Eggplant with Red Bell Pepper and Thai Basil – Girl Cooks World. Every so often I stumble upon a food blog post in which the author is trying to persuade his or her readers into "trying eggplant again", with the underlying assumption that a lot of folks have Spicy Eggplant and Pasta with Pancetta. Then drain the pasta and add the drained cooked pasta to the sauté Eggplant Caponata Pasta.