Spaghetti with Sicilian Eggplant Pesto Sauce

Prep Time: 10 min

Inactive Time: 20 min

Cook Time: 15 min

Total Time: 45 min

Servings: 6


  • 2 Sicilian eggplants
  • 1 1/2 tsp kosher salt, divided
  • 1 lb spaghetti
  • 1/3 cup Filippo Berio Olive Oil
  • 3 cloves garlic
  • 1/4 cup capers
  • 1 cup Filippo Berio Grilled Vegetable Pesto
  • 2 plum tomatoes, diced
  • 1 tbsp Filippo Berio Red Wine Vinegar
  • 1/2 tsp pepper
  • 1/4 cup fresh basil leaves, torn
  • Parmesan cheese (optional)


    • Cut eggplants into 1/2-inch cubes; transfer to colander set over bowl. Sprinkle with 1 tsp salt; toss well. Let stand for 20 minutes. (Salt will help draw out excess moisture and remove any bitterness in the eggplant.) Pat dry with paper towel.
    • Cook spaghetti according to package directions. Drain, reserving 1/3 cup cooking liquid.
    • Meanwhile, heat oil in large skillet set over medium heat; cook cubed eggplant for 3 to 5 minutes or until slightly softened. Stir in garlic and capers; cook for 3 to 5 minutes or until eggplant is tender. Stir in pesto, tomatoes, vinegar, remaining salt and pepper. Bring to simmer; cook for 3 to 5 minutes or until fragrant and slightly thickened.
    • Add spaghetti and reserved cooking liquid to pan, stirring until well coated. Stir in basil. Serve with Parmesan cheese (if using).