Pasta with Eggplant and Tomato Sauce
This dish features hearty chunks of eggplant simmered in a garlicky tomato sauce and tossed with al dente pasta—topped generously with grated Parmesan or Pecorino and fresh basil. It’s simple yet deeply satisfying, with the eggplant soaking up the flavorful sauce and lending a creamy, almost meaty texture to every bite.
Whether you’re a vegetarian or just looking for a hearty meatless meal, this is a one-bowl comfort food that doesn’t compromise on flavor.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Pasta & Sauce:
12 oz (340g) rotini or pasta of choice (penne, rigatoni, or fusilli work well)
1 large eggplant (about 1 lb), diced into ½-inch cubes
2–3 tbsp olive oil
4 garlic cloves, minced
1 small onion, diced
1 can (14–15 oz) crushed tomatoes (or use fresh, peeled tomatoes if preferred)
1 tbsp tomato paste (optional for richer flavor)
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste
1/2 tsp dried oregano or Italian seasoning
Fresh basil leaves, for garnish
Grated Parmesan or Pecorino cheese, to finish
Instructions
Step 1: Salt and Drain Eggplant
Dice eggplant and place in a colander. Sprinkle generously with salt and let it sit for 20–30 minutes.
Rinse and pat dry to remove excess bitterness and moisture.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
Step 3: Prepare the Sauce
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the eggplant and cook until golden and tender, about 10–12 minutes. Remove and set aside.
Add another drizzle of oil if needed, then sauté onion until soft (3–4 minutes). Add garlic and red pepper flakes; cook 1 minute.
Stir in tomato paste, cook 1 minute, then add crushed tomatoes, salt, pepper, and oregano.
Simmer for 10–15 minutes, stirring occasionally. Return eggplant to the skillet and stir to combine. Add a splash of pasta water to loosen if needed.
Step 4: Combine and Serve
Toss cooked pasta with the eggplant tomato sauce. Stir well to coat evenly.
Serve hot, topped with grated cheese and fresh basil.
Tips for Success
Salting Eggplant: Essential for removing bitterness and keeping the texture creamy, not spongy.
Brown the Eggplant: Let the cubes sear undisturbed in the pan to get that golden crust before stirring.
Use Pasta Water: A bit of the starchy cooking water helps emulsify the sauce, making it cling better to the pasta.
Don’t Overcrowd the Pan: Sauté eggplant in batches if needed to avoid steaming.
Cheese Choice: Parmesan, Pecorino, or ricotta salata all pair beautifully—use whatever you have.
Variations
Vegan Version: Skip the cheese or use a plant-based alternative.
Spicy Kick: Add extra chili flakes or a splash of Calabrian chili paste.
With Mozzarella: Stir in cubes of fresh mozzarella before serving for melty bites.
Roasted Eggplant Option: Instead of pan-frying, roast eggplant cubes in the oven (425°F for 25 min) for a lighter version.
Add Protein: Serve with grilled chicken, sausage, or white beans for a more filling meal.
Pasta-Free: Serve the sauce over polenta, couscous, or rice for a gluten-free option.
Q&A
Q: Can I skip salting the eggplant?
A: You can, but it may result in slightly bitter or watery eggplant. Salting improves texture and flavor.
Q: Can I make this in advance?
A: Yes! The sauce gets even better after a day. Store separately from the pasta to avoid sogginess.
Q: What if I only have canned whole tomatoes?
A: No problem—crush them by hand or in the pan as they cook. Add a bit of tomato paste to thicken.
Q: How do I reheat leftovers?
A: Reheat on the stovetop with a splash of water or broth. Microwave works too, just stir midway through heating.
Q: Is this freezer-friendly?
A: The sauce freezes well. Freeze without the pasta for best texture.
Nutrition Info (Per Serving – Approximate)
Calories: 420
Protein: 13g
Carbohydrates: 55g
Fat: 17g
Saturated Fat: 4g
Fiber: 7g
Sugar: 9g
Sodium: 420mg
Based on 4 servings with Parmesan and standard pasta.
Conclusion
This Pasta with Eggplant and Tomato Sauce is a humble Italian-inspired dish that punches way above its weight in flavor. With golden, tender eggplant, a robust garlicky tomato sauce, and al dente pasta, it’s the perfect answer to a craving for something warm, healthy-ish, and incredibly satisfying. It’s adaptable, affordable, and always comforting—whether served on a weeknight or at your next dinner party.