Easy Eggplant Pasta Skillet Recipe
Transform your weeknight dinner routine with this Easy Eggplant Pasta Skillet Recipe, a one-pan wonder that’s hearty, flavorful, and perfect for busy days. Tender cubes of sautéed eggplant are paired with a rich garlicky tomato sauce, dried pasta, and a hint of crushed red pepper for a subtle kick—all simmered together in a single skillet for easy cleanup. This versatile dish comes together in just 40 minutes and is finished with fresh basil and optional Parmesan cheese for a bright and savory touch. Perfect for vegetarians and pasta lovers alike, this quick and wholesome recipe is a must-try for anyone craving a comforting yet healthy meal.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium eggplant
- 1 teaspoon salt
- 4 garlic cloves
- 0.5 teaspoons crushed red pepper flakes
- 1 14-ounce can canned diced tomatoes
- 8 ounces dried pasta (penne, rigatoni, or fusilli work well)
- 2.5 cups water
- 0.25 cups fresh basil leaves
- 0.5 cups grated Parmesan cheese (optional)
- 0.25 teaspoons freshly ground black pepper
Instructions
Cut the eggplant into small cubes (approximately 1/2-inch size) and set aside.
Mince the garlic cloves for later use.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the cubed eggplant to the skillet, sprinkle with 1/2 teaspoon of salt, and cook for 7-8 minutes until softened and browned, stirring occasionally.
Push the eggplant to the side of the skillet, add the remaining 1 tablespoon of olive oil, and then add the minced garlic and crushed red pepper flakes.
Sauté the garlic for 30 seconds, until fragrant, being careful not to burn it.
Stir in the canned diced tomatoes (with their juices) and the remaining 1/2 teaspoon of salt. Mix well with the eggplant.
Add the dried pasta to the skillet along with 2 1/2 cups of water. Stir to combine everything evenly.
Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cover the skillet with a lid and let the pasta simmer for 12-14 minutes, stirring occasionally, until the pasta is cooked al dente and most of the liquid has been absorbed.
Turn off the heat and stir in the fresh basil leaves and freshly ground black pepper.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.1 g | 117% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 4722 mg | 205% | |
| Total Carbohydrate | 197.7 g | 72% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 21.1 g | ||
| Protein | 80.1 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1547 mg | 119% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
