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Spaghetti with roasted eggplant pesto

This is a fine example of a healthy spaghetti sauce recipe that can be eaten served chilled, at room temperature as a main course.


* 1 lb. of regular spaghetti pasta (also great with penne)
* 2 eggplants
* 2 ripe San Marzano tomatoes (italian plum tomatoes)
* 1 or 2 cloves of garlic
* 5-8 basil leaves (or more)
* 4 tablespoons extra virgin olive oil
* one Chilli pepper
* Salt,
* Some freshly grated parmesan cheese for serving

Cooking instructions:

1) Wash the eggplant, cut both ends from the eggplants; slice them in two lenghtwise; and roast the two halves with the eggplant skin still on, over a baking sheet flat side facing down for about 30 minutes or until the eggplant halves are fully cooked.

2) Wash and dry the tomatoes, and put the whole tomatoes to roast on the baking sheet turning them occasionally. When they are hot, peel the skin off the tomatoes, cut them in halves, discard the seeds, chop them roughly and set aside. Spoon the flesh of the eggplants out into a bowl and mash with a fork.

3) Press the garlic in with a garlic press and mix in the chopped chili pepper, chopped basil and salt. Add the eggplant pulp and mix well with salt.

4) Boil the pasta. When almost cooked, scoop up a tablespoon of cooking water and use that to water down your sauce to make it more liquid and adjust your eggplant pesto so it has the desired consistency. If necessary, add more than one spoon. Drain the spaghetti and toss with the eggplant pesto.

Serve with grated Parmesan or pecorino cheese.

Buon Appetito!