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Spaghetti with Eggplant, Tomatoes and Gorgonzola

6 Servings

40 minutes

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This is our rendition of a pasta dish that we tasted at Antica Osteria Pisano in Naples, Italy. Chunks of eggplant are lightly browned in olive oil, then simmered with cherry (or grape) tomatoes along with some of the starchy pasta-cooking water, forming a simple sauce. But what really pulls the dish together, both in flavor and consistency, is the creamy, savory Gorgonzola cheese tossed in at the end. To be efficient, prep the basil during the five-minute standing time after sprinkling the cheese onto the pasta.




Don’t discard the remaining pasta water after adding 1½ cups to the eggplant-tomato mixture. You will need some of it to adjust the consistency of the pasta after the cheese is mixed in.

40 minutes


  • 1

    pound spaghetti

  • Kosher salt and ground black pepper


Jon S.

***Used 12oz of bucatini and a pinch more salt and I'm glad I did. 'Twas delicious, but I feel like it might have been too diluted with a full pound.