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© Meredith Corporation. All rights reserved. Used with permission.
Heat oil in a large skillet over medium-high heat. Add eggplant and garlic, cook 7 minutes, stirring occasionally.
Stir in tomatoes and break up with a wooden spoon. Add oregano, salt and crushed red pepper; simmer for 15 minutes, stirring occasionally.
While the sauce is simmering, cook pasta following package directions. Drain, reserving 1 cup of the cooking water. Toss the drained pasta with the sauce. Add the reserved pasta water, in 1/4 cup increments, to reach desired consistency.
Stir in cheese and allow it to melt slightly before serving.