Pasta with Eggplant Aubergine
Savor the vibrant flavors of Mediterranean cuisine with this irresistible Pasta with Eggplant (Aubergine) recipe! This dish combines tender, golden-brown cubes of eggplant with a rich, garlicky tomato sauce, infused with dried oregano and fresh basil for a perfectly balanced taste. The addition of a pinch of red chili flakes offers a gentle kick, while al dente pasta soaks up the savory sauce beautifully. Ready in just 45 minutes, this vegetarian pasta recipe is both quick and satisfying, making it the ultimate comfort food for weeknight dinners or casual entertaining. Top it off with a sprinkle of Parmesan cheese for a creamy finish, or enjoy it dairy-free for a vegan-friendly option. With its wholesome ingredients and robust flavors, this eggplant pasta is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 4 tablespoons Olive oil
- 3 cloves Garlic
- 1 400g can Canned crushed tomatoes
- 0.5 teaspoon Red chili flakes (optional)
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 6 leaves Fresh basil leaves
- 400 grams Pasta (e.g., spaghetti or penne)
- 50 grams Parmesan cheese (optional)
- 4 liters Water
Instructions
Wash and dice the eggplants into bite-sized cubes, leaving the skin on. Sprinkle with 1 teaspoon of salt and let them sit in a colander for 15 minutes to remove excess moisture and bitterness. Rinse and pat them dry with a paper towel.
While waiting for the eggplants, bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the eggplant cubes and cook for 8-10 minutes, stirring occasionally, until the eggplant is golden and tender. Remove the cooked eggplant from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet. Mince the garlic cloves and sauté them for 1-2 minutes until fragrant. If using, stir in the red chili flakes at this stage.
Lower the heat and pour in the canned crushed tomatoes. Add the dried oregano, black pepper, and 1/2 teaspoon of salt. Simmer the sauce for 10 minutes, stirring occasionally.
Return the cooked eggplant to the skillet and stir to combine with the tomato sauce. If the sauce is too thick, add a few tablespoons of the reserved pasta water to reach your desired consistency.
Remove the sauce from heat and toss in the fresh basil leaves. Add the cooked pasta to the skillet and mix well to coat each strand of pasta with the sauce.
Taste and adjust seasonings as needed. Serve hot, garnished with freshly grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 1100 mg | 48% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 296 mg | 23% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 631 mg | 13% | |
*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.
