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Pasta with Spiced Eggplant and Roasted Peppers

Pasta with Spiced Eggplant and Roasted Peppers

This eggplant pasta, based on Greek pseftopetinos, is not unlike how tomato sauce brings a balance of sweetness and tang, but with layers of complexity.

By Courtney HillApril 6, 2021

  • Makes
    4-6 servings
  • Cook Time
    35 minutes
  • Rating

This recipe is loosely based on the Greek eggplant and pasta dish called pseftopetinos that originates on the island of Lemnos. Eggplant typically is best if it is browned to caramelize some of its natural sugars and develop flavor, but instead of using a skillet on the stovetop, we fire up the broiler and brown the eggplant and onion together on a baking sheet. The heat of the broiler also blooms the spices that season the vegetables. Silky, subtly smoky roasted peppers add color and subtle sweetness that complements the spices. We finish the dish with fresh parsley and creamy ricotta (the cheese is optional, but is a great way to bring together the flavors and textures).

Tip

Don’t worry if the eggplant isn’t fully tender after broiling. The eggplant-onion mixture will be combined with the parboiled pasta and cooked for a few minutes to ensure the textures soften and to meld the flavors. And so the pasta doesn’t wind up overdone when cooked with the vegetables, don’t boil it until al dente. Drain it when the noodles are shy of al dente, with a fair amount of bite at the center.

Ingredients
  • 1

    pound short pasta such as gemelli, fusilli or campanelle

  • Kosher salt and ground black pepper

  • ⅓

    cup extra-virgin olive oil, plus more to serve

  • 1

    teaspoon honey

  • ½

    teaspoon ground cinnamon

  • ½

    teaspoon ground allspice

  • 1

    pound eggplant, trimmed and cut into 1-inch cubes

  • 1

    medium yellow onion, halved and thinly sliced

  • 1

    cup drained roasted red peppers, patted dry and chopped

  • ¼

    cup lightly packed fresh flat-leaf parsley, chopped

  • Whole-milk ricotta cheese, to serve (optional)

Step 1

In a large pot, bring 4 quarts water to a boil. Stir in the pasta and 1 tablespoon salt; cook until just shy of al dente. Reserve about 2 cups of the cooking water, then drain and return the pasta to the pot.

Step 2

Meanwhile, heat the broiler with a rack about 6 inches from the element. Line a rimmed baking sheet with foil and mist with cooking spray. In a large bowl, stir together the oil, honey, cinnamon and allspice.

Add the eggplant and onion, then toss to coat. Distribute in an even layer on the prepared baking sheet and broil without stirring until the eggplant is evenly browned on top, 9 to 12 minutes.

Step 3

To the pasta, add the roasted peppers and the eggplant-onion mixture, scraping in the oil and seasonings. Add 1½ cups of the reserved pasta water and set the pot over medium.

Cook, stirring often, until the pasta is al dente and a clingy sauce forms, about 5 minutes, adding reserved cooking water as needed.

Taste and season with salt and pepper. Serve topped with the parsley, additional oil, additional black pepper and dollops of ricotta (if using).