Eggplant Diablo

⏱ 20 mins 🍽 4-6 serving(s) 🏷 Vegetable

This speedy dish delivers a spicy tomato and white wine sauce with tender eggplant, all ready in under 20 minutes. It's served over angel hair pasta and finished with a choice of cheese. For a more substantial meal, you can add sauteed shrimp or chicken. Don't forget some crusty bread to enjoy with the leftover sauce.

Eggplant Diablo

Ingredients

  • 1 small onion, sliced
  • 2 garlic cloves, diced
  • 1 medium eggplant
  • 1/2 cup dry white wine
  • 1 tablespoon kalamata olive tapenade
  • 1 (14 ounce) can fire roasted diced tomatoes
  • 1/3 cup stock
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • salt
  • pepper
  • olive oil
  • 1 lb angel hair pasta
  • grated parmesan cheese or crumbled feta

Method

  1. Cut the eggplant into 1-inch slices, salt them, and set aside to drain.
  2. Place a large pot of salted water on to boil.
  3. Thinly slice the onion and dice the garlic cloves.
  4. Heat a generous layer of olive oil in a large skillet. Pat the eggplant dry and cook it until the edges begin to brown.
  5. Introduce the sliced onions to the skillet and cook for about 1 minute.
  6. Add the chopped garlic and cook for about 30 seconds.
  7. Pour in the dry white wine and stir until it has reduced by half.
  8. Stir in the olive tapenade, canned tomatoes, stock, dried basil, and red pepper flakes. Season with salt and pepper.
  9. Cook the angel hair pasta in the boiling water. While it cooks, let the eggplant sauce simmer, stirring often.
  10. Serve the sauce over the drained, al dente pasta, topped with grated parmesan or crumbled feta cheese.

Nutrition (per serving)

Sodium12200 mg

Recipe details

CategoryVegetable
Authororangeteapot