Fusilli with Grilled Eggplant, Garlic, and Spicy Tomato Sauce

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Smoky, fruity flavors of grilled or roasted eggplant marry beautifully with tomatoes and garlic. Fusilli’s deep crannies scoop up every drop of this complex-tasting sauce.

Difficulty: Easy

Hands-on: 30 minutesTotal: 30 minutes

Serves: 4

Ingredients

  • 1 small eggplant (about ½ lb.), cut lengthwise into 8 wedges
  • 3 Tbsp. olive oil, divided
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 3 cloves garlic, peeled and finely chopped
  • ¼ tsp. crushed red pepper flakes
  • ½ cup roughly chopped Italian parsley
  • 4 cups tomato sauce
  • 8 oz. fusilli, cooked “al dente”
  • 1 Tbsp. butter
  • ¼ cup grated Parmesan cheese

Directions

  • Preheat grill.
  • In a medium bowl, toss the eggplant wedges with 1 tablespoon olive oil; season with salt and pepper. Grill eggplant on the largest cut side for 4 minutes until black marks show. Using tongs or a fork, turn to another side and cook 3 minutes more until it is bubbling with juices. Transfer to a cutting board to cool; cut into ½" pieces.
  • In a medium bowl, mix remaining olive oil with garlic and red pepper flakes. Heat a large skillet over medium-high heat. Add the garlic mixture; allow to sizzle just 15 seconds, stirring with a wooden spoon, before adding the parsley. Cook 30 seconds; add the eggplant and tomato sauce. Bring to a simmer, add the cooked pasta, and cook until heated through; remove from heat.
  • Finish by adding butter and cheese and tossing well to combine.

Recipe Information

Serves: 4

Ingredients

  • 1 small eggplant (about ½ lb.), cut lengthwise into 8 wedges
  • 3 Tbsp. olive oil, divided
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 3 cloves garlic, peeled and finely chopped
  • ¼ tsp. crushed red pepper flakes
  • ½ cup roughly chopped Italian parsley
  • 4 cups tomato sauce
  • 8 oz. fusilli, cooked “al dente”
  • 1 Tbsp. butter
  • ¼ cup grated Parmesan cheese

Directions

  • Preheat grill.
  • In a medium bowl, toss the eggplant wedges with 1 tablespoon olive oil; season with salt and pepper. Grill eggplant on the largest cut side for 4 minutes until black marks show. Using tongs or a fork, turn to another side and cook 3 minutes more until it is bubbling with juices. Transfer to a cutting board to cool; cut into ½" pieces.
  • In a medium bowl, mix remaining olive oil with garlic and red pepper flakes. Heat a large skillet over medium-high heat. Add the garlic mixture; allow to sizzle just 15 seconds, stirring with a wooden spoon, before adding the parsley. Cook 30 seconds; add the eggplant and tomato sauce. Bring to a simmer, add the cooked pasta, and cook until heated through; remove from heat.
  • Finish by adding butter and cheese and tossing well to combine.

Nutrition Information

Nutrition Information
Amount per serving
Calories450
Total Fat15g
Saturated Fat4g
Cholesterol10mg
Sodium1610mg
Total Carbohydrate71g
Dietary Fiber7g
Sugars14g
Protein13g