Ingredients
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- 2 tablespoons extra virgin olive oil
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- 1 medium eggplant, peeled and diced
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- 1 medium onion, finely diced
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- 2 garlic cloves, thinly sliced
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- ½ teaspoon dried oregano
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- 2 cups marinara sauce (jarred or homemade)
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- ½ cup fresh basil, roughly chopped (save a little for garnish)
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- 16 ounces spaghetti, cooked according to package instructions
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- ¼ cup freshly grated Parmesan cheese
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- Sea salt and black pepper, to taste
Instructions
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente, following package directions (usually about 8–10 minutes). Stir occasionally to prevent clumping.
Before draining, reserve about ½ cup of the pasta water — you may need it to help loosen the sauce later. Drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet or medium saucepan over medium heat. Once shimmering, add the diced eggplant and cook undisturbed for 2–3 minutes to allow browning.
Add the diced onion and sliced garlic. Season with salt and black pepper. Continue to cook, stirring occasionally, until the eggplant becomes golden and tender and the onions are soft — about 6–8 minutes total.
Sprinkle in the dried oregano, then stir in the marinara sauce and chopped basil. Let the sauce simmer uncovered for 6–8 minutes, allowing the flavors to meld and the sauce to thicken slightly.
If the sauce looks too thick, stir in a tablespoon or two of reserved pasta water.
Turn off the heat and add the cooked spaghetti to the pot of sauce. Toss everything together until the noodles are fully coated. Add more salt or pepper to taste.
If the pasta feels sticky or too dry, add a splash of pasta water and toss again.
Serve immediately, topped with freshly grated Parmesan and a sprinkle of the reserved basil. Add cracked black pepper or a drizzle of extra virgin olive oil if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes