top of page

Spaghetti With Eggplant Sauce

Spaghetti with eggplant sauce is delicious and its something quick I came up with one day with ingredients I had to use up. Sometimes, those days are the best days and if you love eggplant and are looking for a new way to use it, here you go! This pasta dish is so creamy and it's pretty a easy dish to execute and the flavour is wicked good!


Recipe by Mark Calaminici | Food Loves Company

Serves 4


1 lb Spaghetti

¼ cup extra virgin olive oil

1 medium sized eggplant, cut into small chunks

2 tbsp butter

1-2 garlic cloves, finely chopped

Half of a sweet onion, finely chopped

Chili flakes, optional


Freshly cracked pepper

½ cup Parmigiano-Reggiano, grated

1 cup ricotta


1. Cook the spaghetti in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/4 cup of pasta water.

2. In a large frying pan over medium heat, heat extra virgin olive oil, add a handful of eggplant chunks and fry them up until crispy. Remove and place on a plate lined with paper towel and season with salt. In the same pan add the rest of the eggplant, butter and season with salt and freshly cracked pepper. Add onions and garlic and finish cooking until eggplant is tender or fully cooked, about 8-10 minutes, depending on size of diced eggplant. You can add some water to the pan to help with the cooking process.

3. Add eggplant mixture to a blender along with and Parmigiano-Reggiano and ricotta. Add a bit of pasta water and blend until everything is smooth, adding more pasta water if needed.

4. Add the puree to a pan or pot and add cooked spaghetti. Mix and toss adding more pasta water if needed. Enjoy!

Until next time, Ciao!


bottom of page