Eggplant and Diced Tomatoes Over Angel Hair
Transform your weeknight dinners with this vibrant and delicious Eggplant and Diced Tomatoes Over Angel Hair recipe. Tender cubes of sautéed eggplant are simmered in a rich garlic-infused tomato sauce, accented with Italian seasoning, a hint of crushed red pepper flakes, and fresh basil for a burst of herbaceous flavor. Served over a delicate bed of al dente angel hair pasta, this Mediterranean-inspired dish is as comforting as it is healthy, making it a fantastic vegetarian meal option. Finished with a generous sprinkle of grated Parmesan cheese, this quick and easy 40-minute recipe strikes the perfect balance between hearty and light. Ideal for pasta lovers seeking a fresh twist, this dish is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 12 oz Angel hair pasta
- 1 large Eggplant
- 1 tsp Salt
- 3 tbsp Olive oil
- 3 Garlic cloves
- 14 oz Diced tomatoes (canned or fresh)
- 1 tbsp Tomato paste
- 1 tsp Italian seasoning
- 0.25 tsp Crushed red pepper flakes
- 8 Fresh basil leaves
- 0.25 cup Grated Parmesan cheese
- 0.5 tsp Black pepper
- 4 quarts Water (for boiling pasta)
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt and cook the angel hair pasta according to the package instructions until al dente. Drain, rinse, and set aside.
While the pasta cooks, prepare the eggplant. Dice the eggplant into 1/2-inch cubes and sprinkle with 1 teaspoon of salt. Let sit in a colander for 10 minutes to draw out excess moisture. Rinse under cold water and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, for 5–7 minutes until softened and lightly browned. Remove the eggplant and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Mince the garlic cloves and sauté them in the hot olive oil for 1 minute until fragrant, being careful not to burn them.
Stir in the diced tomatoes (with their juices), tomato paste, Italian seasoning, and crushed red pepper flakes. Bring the mixture to a simmer and cook for 5 minutes to develop the flavors.
Add the cooked eggplant back to the skillet and stir to combine. Simmer for an additional 5 minutes, stirring occasionally. Season with black pepper to taste.
Tear the basil leaves into small pieces and stir them into the sauce just before serving.
Divide the cooked angel hair pasta among four plates or bowls. Top each portion with the eggplant and tomato sauce.
Garnish with grated Parmesan cheese and extra fresh basil if desired. Serve warm.
Nutrition Facts
Calories |
324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 12.1 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 756 mg | 16% | |
*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.
