Eggplant Red Sauce Pasta

Ingredients

I made this while making a bunch of other stuff, so I was too busy to take pictures. Next time I make it, I'll make sure to take some!

This is really tasty, but oily enough that I'd recommend against putting cheese on top. Maybe I'll try finishing with a squirt of lemon next time?

  1. In a heavy skillet, fry the eggplant in layers on medium heat. Add about 2 tbsp of oil before frying each layer. Pieces of eggplant are ready to flip when the bottom has turned a nice dark color.
    • Each layer will take a while, and you'll probably have 3 or so layers, so feel free to move on to further steps while it fries.
  2. In a Dutch oven, add just enough oil to cover the bottom of the pan and heat until shimmering on medium heat.
    • I usually have some shallot-infused oil on hand from making crispy fried shallots — this is a great place to use something like that.
  3. Add the minced garlic, fry until it starts to go from golden-brown to a bit darker.
    • This is further than you go in most recipes — I think the flavor works well here, though. You could go onto the next step once you reach golden-brown if you don't like that flavor.
  4. Add the onion and crushed red pepper flakes. Stirring occasionally, cook until the onion is translucent.
  5. Add the crushed tomatoes, oregano, and thyme. Stir well, then heat on medium until the sauce starts to bubble.
  6. Lower heat to low and cover. Simmer as long as you have patience for, but at least 10 minutes — every minute you spend caramelizing the tomatoes is another extra bit of deliciousness they'll have. If you're letting it simmer for an hour or more, stir thoroughly every 30-60 minutes to avoid letting anything stick to the bottom.
    • If you're using a regular pot instead of a Dutch oven, you might need medium-low heat to stay at a simmer.
    • If you're simmering for under 30 minutes, consider adding a teaspoon or two of liquid aminos or soy sauce to add some extra richness.
  7. Check the sauce for flavor. Add salt and pepper to taste.
  8. Cook the dry pasta in salted boiling water for 5-7 minutes, then strain.
  9. Add the pasta and dried basil to the sauce, then stir it in thoroughly. Add the chopped sausage and fried eggplant to the sauce, stir them in with a lighter touch to avoid tearing them.
  10. Bring the sauce back to a simmer, then remove the Dutch oven from heat. Let cool for 10 minutes to allow the pasta to finish cooking, then serve.