This Eggplant Pasta is a warm, comforting dish that brings together tender pasta and tasty roasted eggplant. It’s simple yet bursting with flavor, making it a go-to for busy nights!
Trust me, the roasted eggplant adds a lovely touch. I can’t resist sneaking a few bites while cooking—so delicious! Plus, it’s a great way to enjoy veggies in a fun way!
Making this dish is a breeze! Just roast the eggplant, toss it in with the pasta, and you’re all set. It’s a favorite of mine for a quick meal that feels special!
Key Ingredients & Substitutions
Pasta: Any pasta works well here, but I love using rigatoni because its shape catches the sauce perfectly. If you’re gluten-free, look for pasta made from chickpeas or rice.
Eggplant: The star of the show! Look for firm, shiny eggplants. If you’re not a fan of eggplant, zucchini or mushrooms can be great substitutes.
Olive Oil: Use extra virgin for a richer flavor, but regular olive oil is fine too. Avocado oil can be used for a different taste while keeping it healthy.
Crushed Tomatoes: For convenience, canned crushed tomatoes are great. If fresh tomatoes are in season, use 4-5 ripe tomatoes instead, blending them for a smooth sauce.
Basil: Fresh basil adds brightness. If you can’t find it, try fresh parsley or dried basil for a different touch. Dried basil is stronger, so use it sparingly.
How Can I Make Sure My Eggplant Is Tender and Flavorful?
Cooking eggplant is key for a great dish. The key to tenderness is roasting it right. Make sure to salt the cubes before cooking to draw out excess moisture and bitterness.
- Sprinkle salt on cubed eggplant and let it sit for 30 minutes. Rinse and dry before cooking.
- Sauté the eggplant in hot oil to allow it to brown nicely. This enhances its flavor!
Keep an eye on it, as browning properly gives a richer taste that pairs beautifully with the pasta.
How to Make Eggplant Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz pasta (rigatoni, penne, or spaghetti)
For the Sauce:
- 1 medium eggplant, cut into 1/2-inch cubes
- 2 tbsp olive oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup freshly grated Parmesan cheese (plus extra for garnish)
How Much Time Will You Need?
This dish will take about 30 minutes in total. You’ll spend around 10 minutes prepping the ingredients and cooking the pasta, while the remaining time is for sautéing the eggplant and simmering the delicious sauce.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the pasta according to the package instructions until it’s al dente (firm to the bite), usually around 8-10 minutes. Once done, drain the pasta and reserve about 1/2 cup of the pasta water to use later. Set the pasta aside.
2. Sauté the Eggplant:
While your pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed eggplant and sauté for about 8-10 minutes, until it’s golden and tender. Once cooked, remove the eggplant from the skillet and set it aside for later.
3. Build the Sauce:
In the same skillet, add another tablespoon of olive oil. Sauté the chopped onion until it becomes translucent, which should take about 3-4 minutes. Then, add in the minced garlic and cook for another minute, until you get that lovely aroma.
4. Add Tomatoes and Seasoning:
Next, pour the crushed tomatoes into the skillet and stir in the dried oregano and crushed red pepper flakes (if you like a bit of heat!). Season with salt and freshly ground black pepper to taste. Let the sauce simmer for about 10 minutes to let all those flavors come together.
5. Combine Eggplant and Sauce:
Return the sautéed eggplant to the skillet and stir it into the sauce. Cook for another 5 minutes, allowing everything to meld. If the sauce seems too thick, feel free to add a bit of the reserved pasta water to loosen it up to your liking.
6. Toss with Pasta:
Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce. Yum!
7. Finish and Serve:
Remove from heat and stir in the fresh basil and grated Parmesan cheese for an extra layer of flavor. Serve your Eggplant Pasta immediately, garnished with more Parmesan and basil if desired.
Enjoy your delicious and hearty Eggplant Pasta!
Can I Use Other Vegetables Instead of Eggplant?
Absolutely! Zucchini, bell peppers, or even mushrooms are great alternatives. Just be aware that cooking times may vary, so adjust accordingly to ensure they become tender!
How Can I Store Leftover Eggplant Pasta?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, just warm gently on the stove or in the microwave, adding a splash of water or olive oil to prevent drying out.
Can I Make This Recipe Vegan?
Sure! Simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. Nutritional yeast can also add a cheesy flavor without dairy.
What Should I Serve with Eggplant Pasta?
This dish pairs wonderfully with a simple side salad, garlic bread, or roasted vegetables. You can also add grilled chicken or shrimp for extra protein if you like!
