Spaghetti with Braised Eggplant and Tomato

Steps

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1. 1
   Halve and cut the San Marzano tomatoes into rough chunks. Slice the small eggplant into wedge-shaped pieces. Coarsely chop the green pepper. Mince the garlic.
   ▶ ≈0:20
2. 2
   Heat olive oil in a sauté pan and add the tomatoes, eggplant, peppers, and garlic. Season with salt.
   ▶ ≈1:00
3. 3
   Sauté the vegetables until they are lightly browned and fragrant.
   ▶ ≈1:28
4. 4
   Bring a pot of salted water to a boil and cook the spaghetti until just before al dente.
   ▶ ≈1:59
5. 5
   Add fresh thyme sprigs and black pepper to the sautéed vegetables. Pour in the passata.
   ▶ ≈2:29
6. 6
   Cover the pan and let the vegetables braise until the eggplant is tender.
   ▶ ≈2:53
7. 7
   Add a splash of pasta cooking water to the sauce and continue simmering.
   ▶ ≈3:17
8. 8
   Drain the cooked spaghetti and transfer it to the braised vegetables.
   ▶ ≈3:49
9. 9
   Add more pasta cooking water and increase the heat, allowing the spaghetti to finish cooking in the sauce.
   ▶ ≈4:13
10. 10
    Remove from heat and gently fold in fresh basil to combine everything.
    ▶ ≈4:45
11. 11
    Plate the spaghetti, garnish with thyme sprigs if desired, and finish with a generous grating of Parmesan cheese.
    ▶ ≈5:10