Eggplant pasta is a tasty and filling dish that features tender eggplant mixed with pasta. It’s a wonderful way to sneak some veggies into your meal!
I love how the eggplant soaks up the sauce, making every bite scrumptious. Plus, it’s perfect for a cozy dinner or a quick lunch. Who doesn’t love a good pasta dish? 😋
Key Ingredients & Substitutions
Eggplant: This is the star of the dish! Aim for firm, shiny eggplants. If eggplant isn’t available, zucchini or mushrooms can be good substitutes, though the flavor and texture will differ a bit.
Pasta: Rigatoni works great because its shape holds the sauce well. However, you can use any pasta you love, like penne, fusilli, or spaghetti. Whole grain or gluten-free pasta are also good options!
Olive Oil: It’s fantastic for sautéing and adds flavor. If you’re looking for a substitute, avocado oil is a good choice for high-heat cooking. Just avoid oils like canola for better taste.
Crushed Tomatoes: Canned crushed tomatoes provide a base for the sauce. You could use tomato puree or fresh diced tomatoes if you prefer. Just remember, fresh tomatoes might need a little longer to break down.
Basil: Fresh basil adds a bright flavor, but you can use dried basil if fresh isn’t available. Just remember to use less—about one-third the amount since dried is more concentrated.
How Do I Cook Eggplant Perfectly?
Cooking eggplant can be tricky, but getting it right makes all the difference! The key is to sauté it until golden brown, which enhances its flavor and texture.
- Start with medium-high heat. This helps the eggplant brown nicely.
- Use enough oil (2 tablespoons is good!). Eggplants can absorb oil, so don’t be afraid to use it.
- Don’t overcrowd the pan—this leads to steaming instead of browning. If necessary, cook in batches.
- Give it time! Cook until it’s tender and golden, about 8-10 minutes. Stir occasionally for even cooking.
With these insights and techniques, you’ll be set to make a delicious Eggplant Pasta that’s sure to impress! Enjoy your meal!
How to Make Delicious Eggplant Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz pasta (rigatoni or similar shape)
For the Eggplant and Sauce:
- 1 large eggplant, cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Serving:
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese (plus extra for serving)
How Much Time Will You Need?
This Eggplant Pasta recipe takes about 30 minutes from start to finish. You’ll spend around 15 minutes cooking the pasta and preparing the sauce, with about 10-15 minutes for sautéing the eggplant and bringing everything together. Dinner will be served in no time!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until it’s al dente. This usually takes around 8-10 minutes. After cooking, drain the pasta and set it aside.
2. Sauté the Eggplant:
While your pasta is cooking, get a large skillet and heat 2 tablespoons of olive oil over medium-high heat. Once it’s hot, add in the cubed eggplant. Sauté for about 8-10 minutes, stirring occasionally, until the eggplant is golden brown and tender. Once done, remove the eggplant from the skillet and set it aside.
3. Prepare the Sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil. Turn the heat down to medium and add the chopped onion. Cook for about 3-4 minutes, until the onion is softened and translucent. Then, add the minced garlic and cook for another 30 seconds until it smells amazing!
4. Add the Tomatoes and Seasoning:
Next, stir in the crushed tomatoes, dried oregano, and red pepper flakes if you want a little heat. Let the sauce simmer for about 10 minutes. Season it with salt and freshly ground black pepper to taste.
5. Combine Everything:
Now, return the sautéed eggplant to the skillet and stir it into the sauce. Cook everything together for another 2-3 minutes. This allows all the flavors to mingle beautifully.
6. Toss with Pasta:
Toss the cooked pasta into the skillet, mixing well to coat every piece with that delicious eggplant tomato sauce.
7. Serve:
Finally, plate your pasta and top it with fresh basil and a generous sprinkle of grated Parmesan cheese. Enjoy your hearty and flavorful Eggplant Pasta!
Bon appétit! 🍝
Can I Use Frozen Eggplant for This Recipe?
Yes, you can use frozen eggplant! Just make sure to thaw it completely before cooking, as this helps avoid excess moisture in the dish. You can place it in the fridge overnight or quickly thaw it in the microwave.
What If I Don’t Have Crushed Tomatoes?
No worries! If you don’t have crushed tomatoes, you can substitute with diced tomatoes or even tomato puree. Just keep in mind that diced tomatoes may have a chunkier texture, while puree will give you a smoother sauce.
Can I Make This Recipe Vegan?
Absolutely! To make this Eggplant Pasta vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. Nutritional yeast also adds a cheesy flavor without animal products!
How Do I Store Leftovers?
Leftover Eggplant Pasta can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to keep it from drying out. You can reheat it on the stove over low heat or in the microwave until warmed through.
