Pasta with Eggplant Sauce
Transform your weeknight dinner routine with this hearty and flavorful Pasta with Eggplant Sauce. Featuring tender cubes of sautéed eggplant simmered in a rich tomato sauce infused with garlic, onion, and a medley of dried herbs like oregano and basil, this dish effortlessly combines simple ingredients for a gourmet experience. A pinch of red pepper flakes adds just the right touch of heat, while fresh parsley brightens the final presentation. Perfectly paired with your favorite pasta, this recipe offers a delightful balance of hearty textures and bold flavors. Ready in just 45 minutes, it's an ideal vegetarian meal that’s easy to make but sure to impress. Serve it with a sprinkle of Parmesan for a finishing touch that elevates every bite.
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Recipe Information
Ingredients
- 2 medium eggplant
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 units garlic cloves
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 12 ounces pasta of choice
- 0.25 cup grated Parmesan cheese (optional)
Instructions
Wash the eggplants under running water and pat them dry. Cut them into 1/2-inch cubes and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and sauté for 8–10 minutes, stirring frequently, until they are soft and lightly browned. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and heat it over medium heat. Dice the yellow onion and mince the garlic cloves, then add them to the skillet. Cook for 3–4 minutes, or until the onion becomes translucent and fragrant.
Add the can of crushed tomatoes to the skillet, followed by the dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well to combine.
Return the sautéed eggplant to the skillet. Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally, to allow the flavors to meld together.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
Add the cooked pasta to the skillet with the eggplant sauce. Toss to coat the pasta evenly with the sauce, adding some reserved pasta water if the sauce is too thick.
Chop the fresh parsley and sprinkle it over the pasta for garnish. Serve immediately, with grated Parmesan cheese on top if desired.
Nutrition Facts
Calories |
1557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4526 mg | 197% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 47.1 g | 168% | |
| Total Sugars | 65.4 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 978 mg | 75% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4360 mg | 93% | |
*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.
