Simple Italian Eggplant Pasta

Simple Bucatini and Eggplant is a delicious, fast and easy recipe idea. This simple yet perfect Pasta Dish will make you think you are in Italy.

📝 Ingredients

• 2 small to medium eggplants
• 1 teaspoon salt
• 1/4 cup olive oil
• 1 -2 cloves garlic chopped
• 1/4 cup chopped fresh Italian parsley
• 1 teaspoon oregano
• 1-2 pinches hot pepper flakes ((if desired))
• 1/3 cup water
• 3 cups cooked pasta

👨‍🍳 Instructions

1. 1In a medium bowl add the sliced or cubed eggplant and toss with 1 teaspoon of salt, let sit for 20 minutes, then drain but do not rinse.
2. 2In a large pan add olive oil, garlic, oregano, hot pepper flakes, parsley and drained eggplant. Gently combine together, then add the water, cook uncovered on low/medium heat for approximately 15-20 minutes (stirring occasionally), then raise the heat a little, and continue to cook until the water has evaporated and eggplant is tender and golden. Toss with 3 cups cooked pasta, and sprinkle with freshly grated parmesan cheese. Serve immediately. Enjoy!
3. 3While the eggplant is cooking bring a large pot of water to boiling and add a little salt. Cook the pasta al dente. Then add to the cooked eggplant, add a half ladle of pasta water and cook on medium tossing gently for approximately a minute. Serve immediately with freshly grated parmesan cheese if desired. Enjoy!