Description
This Eggplant and Fresh Tomato Pasta is a delicious and hearty dish that combines tender eggplant, juicy tomatoes, and flavorful garlic tossed with pasta. It’s the perfect meal for a cozy night in or a family dinner.
Ingredients
Scale
Main Ingredients:
- 1 3/4–2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly cracked black pepper
- 1 1/2 cup cherry tomatoes
- 2 very ripe large tomatoes
- 1/2 medium onion, diced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 12 ounces pasta (rigatoni, ziti, paccheri, canneroni, or any short, tubular shape)
- 1/4 cup chopped fresh basil leaves, plus more for serving
- grated Parmesan cheese, for serving
Instructions
- Prepare the Eggplant: Toss the cubed eggplant with 4 tablespoons of olive oil, salt, and pepper. Roast in the oven until tender and slightly browned.
- Make the Sauce: In a large skillet, sauté the onion and garlic in the remaining olive oil. Add the cherry tomatoes, large tomatoes, and red pepper flakes. Cook until the tomatoes break down.
- Cook the Pasta: Cook the pasta according to package instructions. Reserve some pasta water.
- Combine Everything: Toss the cooked pasta with the tomato sauce, roasted eggplant, and fresh basil. Add pasta water if needed to loosen the sauce.
- Serve: Serve the pasta topped with grated Parmesan cheese and extra basil leaves.
Notes
- You can add other vegetables like bell peppers or zucchini to the sauce for extra flavor and nutrition.
- For a vegan version, omit the Parmesan cheese or use a plant-based alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: pasta recipe, eggplant pasta, vegetarian dinner