Cook pasta according to package instructions.
While the water is coming to a boil, heat olive oil in a large skillet over medium-high heat. Add the eggplant cubes and sprinkle them with ½ tsp. salt, and cook for 5-8 minutes until it begins to soften and brown. If the eggplant starts to look too dry, add a splash of water to the pan.
Once the eggplant is browned, add the garlic and crushed red pepper (if using) and stir for about 30 seconds.
Add the tomatoes and cook for 15 minutes, stirring occasionally. If the sauce begins to look dry, add some water.
Add the cheese and basil, stir to combine with the sauce. Taste the sauce and adjust seasoning, if necessary.
Once the pasta is cooked, drain and add to the skillet. Toss everything together and remove from the heat.
Add black pepper and more grated Parmesan to taste, drizzle with balsamic vinegar (optional), and serve.
Serve the eggplant over rice instead of noodles.
Pasta with Eggplant and Tomatoes
Amount Per Serving
Calories from Fat 117
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Total Carbohydrates 72g
Dietary Fiber 10g
* Percent Daily Values are based on a 2000 calorie diet.