Pasta with Grilled Eggplant and Onions
Elevate your weeknight dinner routine with this flavorful Pasta with Grilled Eggplant and Onions recipe! Featuring perfectly charred eggplant and sweet red onions, grilled to smoky perfection, this dish is a harmonious blend of texture and taste. Tossed with tender pasta in a robust tomato sauce infused with garlic, oregano, and a hint of red pepper heat, it’s a comforting yet light meal perfect for any occasion. Fresh basil adds an aromatic finish, while a sprinkle of Parmesan cheese takes it to the next level of indulgence. Ready in under 45 minutes, this Mediterranean-inspired meal combines simple ingredients with bold flavors, making it the ultimate choice for pasta lovers seeking a healthy, veggie-packed dinner.
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Recipe Information
Ingredients
- 12 oz pasta (penne or spaghetti)
- 1 large eggplant
- 1 large red onion
- 3 tablespoons olive oil
- 3 large garlic cloves
- 14 oz canned crushed tomatoes
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 6 fresh basil leaves
- 0.25 cup Parmesan cheese (optional, for serving)
- to taste salt
- to taste pepper
Instructions
Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package instructions until al dente, then drain and set aside.
While the water is heating, slice the eggplant into 1/2-inch thick rounds and the onion into 1/4-inch thick rings.
Preheat a grill or grill pan over medium-high heat. Brush the eggplant and onion slices with 2 tablespoons of olive oil and season with salt and pepper.
Grill the eggplant and onion slices for 4-5 minutes per side until they are tender and have nice grill marks. Remove from the grill and set aside to cool slightly. Then, chop the eggplant and onion into bite-sized pieces.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the crushed tomatoes, oregano, and red pepper flakes. Simmer the sauce for 10 minutes, stirring occasionally to allow the flavors to meld.
Add the grilled eggplant and onions to the sauce, tossing to coat evenly. Simmer for an additional 3 minutes.
Add the cooked pasta to the skillet and toss until well combined with the sauce. Taste and adjust seasoning with salt and pepper as needed.
Plate the pasta and garnish with fresh basil leaves. Sprinkle with grated Parmesan cheese if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4536 mg | 197% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 47.8 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 916 mg | 70% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3310 mg | 70% | |
*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.
