Craving something bold, hearty, and totally satisfying? Meet our One Pot Eggplant Arrabbiata, a fiery favourite brought to life by San Remo Family Member Leah Itsines. This flavour-packed dish heroes tender eggplant and a rich, spicy tomato sauce – all simmered together in one pot for maximum taste and minimal fuss. It’s the perfect go-to for busy weeknights, meat-free meals, or whenever you need a little comfort with a kick. One pot, big flavour, no stress!
One Pot Eggplant Arrabbiata
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prep time10minuti
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cook time60minuti
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serves5people
Ingredients
Method
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Preheat oven to 180 degrees celsius.
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In a large bowl, add eggplants and sprinkle a really generous amount of salt over the top. Leave for 20 minutes, so we are able to draw out the bitterness.
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Rinse the eggplant and pay dry. Drizzle with olive oil, salt and pepper and place onto a baking tray lined with parchment/baking paper.
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Place into the oven and cook for 20 minutes to soften the eggplant.
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Meanwhile, in a deep pan, heat olive oil over medium heat.
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Add onion and chilli into the pan and cook for 2-3 minutes, then add garlic to ensure it doesn't burn.
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Add salt, pepper and half the parsley. Cook for 1 minute to heat through.
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Add tinned tomatoes, sugar and the eggplant and allow to cook through for a further 15 minutes to ensure the eggplant is fully cooked and softened.
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Meanwhile, cook your penne until almost al dente, and add it to the sauce to soak up that flavour with the remaining cook.
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Serve with extra parsley and parmesan cheese.
