Bow Ties with Eggplant Sauce

Farfalle tossed with a thick, chunky eggplant and tomato sauce that uses vegetable broth instead of oil. No sauteing in fat here. The garlic, onion, and cayenne get simmered directly in broth, which keeps this remarkably light while still building real flavor.

The eggplant goes in after the aromatics have simmered for 5 minutes and cooks until it breaks down into soft, creamy pieces that melt into the tomato sauce. That’s the texture you want. Eggplant that holds its shape hasn’t cooked long enough. When it goes silky and almost collapses, it thickens the sauce naturally and gives it body that feels richer than the ingredient list suggests.

Twenty minutes of simmering after the tomatoes join concentrates the sauce and lets the basil, oregano, and cayenne bloom. The cayenne adds a background warmth that you feel but can’t quite identify.

Bow ties catch the chunky sauce in their folds better than flat or smooth pasta shapes. That’s why they work here.

Kitchen Tips

• Use low-sodium canned tomatoes so you can control the salt level. Eggplant absorbs salt aggressively.
• Cook the pasta al dente since it will absorb more liquid when tossed with the hot sauce.
• The sauce thickens as it sits. Add a splash of pasta cooking water when tossing to loosen it up.
• Chop the eggplant into small, uniform cubes for the most even cooking.

Variations

• Cheesy finish: Stir in a handful of grated Parmesan or crumbled ricotta salata after tossing with the pasta.
• Roasted eggplant: Roast the eggplant cubes first for a smokier, more caramelized flavor before adding to the tomato sauce.