Eggplant & Olive Pasta

Instructions

1. Prepare the Eggplant Base

   3 min hands-on9 min waiting

   • Dice the eggplant into small, even cubes.
   • Heat half of the olive oil in a large saucepan over medium heat.
   • Add the eggplant and sauté until softened and lightly browned, stirring occasionally.

2. Boil the Pasta

   3 min hands-on10 min waiting

   • Fill a large pot with water and add a generous pinch of salt.
   • Bring the water to a boil.
   • Cook the pasta according to the package instructions until al dente.
   • Reserve about one cup of the pasta cooking water before draining.

3. Build the Sauce

   2 min hands-on2 min waiting

   • In the same saucepan used for the eggplant, add the remaining olive oil over medium heat.
   • Stir in the chopped olives and capers, cooking for 1-2 minutes.
   • Return the sautéed eggplant to the pan and mix well.

4. Combine Pasta and Sauce

   3 min hands-on

   • Add the drained pasta to the saucepan with the eggplant mixture.
   • Pour in a splash of the reserved pasta water to loosen the sauce.
   • Stir vigorously over low heat until the pasta is coated and the sauce turns glossy.
   • Add more pasta water in small increments if needed.

5. Finish with Fresh Basil and Parmesan

   2 min hands-on

   • Tear the fresh basil leaves and scatter them over the pasta.
   • Sprinkle the grated Parmesan evenly and toss gently to combine.
   • Adjust seasoning with salt and freshly cracked black pepper to taste.

6. Plate and Garnish

   2 min hands-on

   • Portion the pasta onto plates or bowls.
   • Drizzle each serving with a little extra virgin olive oil.
   • Sprinkle additional Parmesan and garnish with whole basil leaves.
   • Cooking tips:
   • Ensure the eggplant is fully cooked and tender before combining it with the pasta to avoid a chewy texture.
   • The starches in the reserved pasta water help bind the sauce to the pasta, creating a silky consistency.
   • Be mindful of the salt in the olives, capers, and Parmesan to prevent over-seasoning.
   • For a creamier texture, substitute some of the Parmesan with Pecorino Romano or a touch of ricotta cheese.