EGGPLANT PASTA

Eggplant Pasta is a hearty, flavorful dish that combines tender chunks of roasted eggplant with a rich tomato-based sauce, garlic, and fresh herbs. This dish is a perfect way to enjoy the natural creaminess of eggplant, which soaks up the flavors of garlic, basil, and a hint of red pepper for a subtle kick. Tossed with al dente pasta and topped with a sprinkle of Parmesan, this satisfying meal is ideal for weeknight dinners or special occasions alike. It’s a delicious, vegetarian-friendly option that’s simple, comforting, and full of Mediterranean-inspired flavors.

Ingredients

  • 1 large eggplant, diced into 1/2-inch cubes
  • Salt, for sweating the eggplant and seasoning
  • 3 tbsp olive oil, divided
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup tomato sauce
  • 1/2 tsp dried oregano
  • Freshly ground black pepper, to taste
  • 1/2 lb pasta (penne, rigatoni, or spaghetti work well)
  • 1/4 cup fresh basil, chopped
  • Grated Parmesan cheese, for serving

Instructions

  1. Prepare the Eggplant: Place the diced eggplant in a colander, sprinkle with salt, and let it sit for 20 minutes. This removes excess moisture and bitterness. Rinse the eggplant and pat it dry with paper towels.
  2. Cook the Eggplant: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the eggplant and cook until it’s golden brown and tender, about 8-10 minutes, stirring occasionally. Remove the eggplant from the skillet and set aside.
  3. Make the Sauce: In the same skillet, add the remaining tablespoon of olive oil, minced garlic, and red pepper flakes (if using). Sauté for 1-2 minutes, until fragrant. Add the diced tomatoes, tomato sauce, dried oregano, salt, and black pepper. Simmer the sauce for about 10-15 minutes, until it thickens slightly.
  4. Cook the Pasta: While the sauce simmers, cook the pasta according to package instructions until al dente. Drain and set aside.
  5. Combine Everything: Add the cooked eggplant and chopped basil to the sauce, stirring to coat. Add the cooked pasta to the skillet and toss everything together until evenly combined. Adjust seasoning as needed.
  6. Serve: Divide the eggplant pasta into bowls and sprinkle with grated Parmesan cheese. Garnish with extra basil if desired.

Eggplant Pasta is a cozy, flavor-packed meal that brings out the best in simple ingredients, making it a wonderful choice for any pasta lover seeking something a little different!

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