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Pasta Melanzana Recipe

Recipe by Pedro M. A. Neves

Pasta melanzana is a beloved Sicilian dish combining tender eggplant with fresh tomatoes, garlic, and basil in a light, aromatic sauce. This vegetarian pasta celebrates the sweet, delicate flavor of roasted eggplant paired with al dente pasta, creating a rustic yet refined main course that represents the heart of Southern Italian cooking.

Ingredients

• 400g eggplant (aubergine), cut into 1cm cubes
• 350g dried pasta (penne or rigatoni)
• 400g canned San Marzano tomatoes
• 4 cloves garlic, minced
• 60ml extra virgin olive oil
• 15g fresh basil leaves
• 30g Pecorino Romano cheese, grated
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon dried oregano
• 2 liters water for pasta

Instructions

1. Bring salted water to a boil in a large pot. Salt the water generously so it tastes like the sea.

2. While water heats, cut eggplant into 1cm cubes and place on a baking sheet. Drizzle with 30ml olive oil, season with salt and oregano. Roast at 200°C (400°F) for 20 minutes, stirring halfway through, until golden and tender.

3. Heat remaining 30ml olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.

4. Pour canned tomatoes into the skillet, breaking them up with the back of a wooden spoon. Simmer for 8 minutes, stirring occasionally.

5. When eggplant is roasted, add it to the tomato sauce. Stir gently to combine. Simmer for 5 more minutes. Season with salt and black pepper to taste.

6. Add pasta to the boiling water and cook according to package directions until al dente, approximately 10-12 minutes. Reserve 120ml pasta water before draining.

7. Transfer drained pasta directly to the skillet with the eggplant sauce. Toss well, adding pasta water gradually (50-100ml) until the sauce coats the pasta lightly and creates a silky consistency.

8. Remove from heat. Tear fresh basil leaves by hand and stir into the pasta. Divide among serving bowls.

9. Finish each bowl with a generous pinch of grated Pecorino Romano cheese and a crack of fresh black pepper. Serve immediately.

Substitutions

• Use zucchini instead of eggplant for a lighter variation with similar texture
• Substitute Pecorino Romano with Parmigiano-Reggiano for a milder, nuttier finish
• Replace fresh basil with flat-leaf parsley if basil is unavailable
• Use fresh tomatoes (600g, diced and simmered 15 minutes) instead of canned for summer versions

Tips

• Pre-roast the eggplant rather than frying to reduce oil absorption and avoid a greasy result
• Reserve pasta water before draining—the starch helps emulsify the sauce and creates a silky coating on each piece
• Tear basil by hand rather than cutting to prevent oxidation and bruising of the delicate leaves
• Serve immediately after tossing; the pasta continues to absorb sauce as it sits

Pasta melanzana originates from Sicily, where eggplant thrives in the Mediterranean climate and holds deep cultural significance. This dish exemplifies 'cucina povera'—humble peasant cooking that transforms simple, seasonal vegetables into extraordinary meals through technique and quality ingredients.

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