Spicy Eggplant Pasta should be a new staple in your kitchens! This sauce is packed with so much flavor and just the right amount of kick! What’s better than warm cumin, cinnamon, crushed red pepper flakes, garlic, tomatoes, chick peas, and eggplant?!? Thanks @barillaus for the perfect gluten free rotini!
– 1 box of Barilla’s gluten-free rotini (can substitute any pasta)
– 1 medium to large sized eggplant
– 1/2 of an onion, finely chopped
– 1/2 of a bell pepper, finely chopped
– a 15.5 oz can of chickpeas, rinsed
– a 28 oz can of crushed tomatoes
– 2 cloves of garlic minced
– 1 tbs cumin
– 2 tsp of cinnamon
– pinch of red pepper flakes
– salt and pepper to taste
– handful of fresh basil
To begin, preheat oven to 450. Then place eggplant on a cooking sheet and roast in the oven for 45 minutes to an hour. At the last 5 minutes drizzle a small amount of olive oil over the top and continue roasting. Save any drippings from your eggplant to pour into your sauce later. When eggplant has cooled enough to touch, peel the skin off the eggplant. Then chop the eggplant into small chunks about 1/2 an inch size.
In a large pot, on medium/high heat, add 1 tbs of olive oil. Then add in the garlic and onion and cook down for 2 minutes. Then add your chopped peppers and sauté for another 2 minutes. Pour in your spices: cumin, cinnamon, red pepper, salt, and pepper. Let the spices heat up for about a minute. Then pour in your can of crushed red tomatoes and your can of ringed chickpeas. Let the sauce cook down for about 30-35 minutes before adding your roasted eggplant. Then allow sauce with eggplant to cook for another 20 minutes, stirring occasionally to prevent sticking. Remove from heat and set aside until pasta is fully cooked.
Cook your pasta as directed on the package. When it is done, pour into a bowl and cover with your eggplant sauce. You can garnish your pasta with handful of fresh basil leaves for a pop of green or if you desire add fresh Romano cheese.