If you’re looking for a vegetarian-friendly pasta dish with a unique and flavorful twist, look no further than this recipe for pasta with eggplant. This satisfying dish is made with only a handful of ingredients and can be customized to your liking, making it a great option for a quick and easy weeknight meal or a special occasion dish.
The key ingredient in this recipe is eggplant. Eggplant is a versatile vegetable that can be used in a variety of dishes, from appetizers to main courses. It has a slightly bitter flavor that pairs well with other strong flavors, such as garlic, tomatoes, and herbs. In this recipe, the eggplant is roasted until tender and then added to the pasta along with a simple tomato sauce.
Ingredients and Equipment
- 1 large eggplant, cut into 1-inch cubes
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1 pound pasta
- 1/2 cup grated Parmesan cheese (optional)
You will also need the following equipment:
- Large baking sheet
- Large pot
- Colander
- Slotted spoon
How to Make Pasta with Eggplant
1. Preheat oven to 400°F (200°C). Toss eggplant cubes with olive oil, salt, and pepper. Spread eggplant on a large baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. While the eggplant is roasting, cook the pasta according to package directions. Drain and set aside.
3. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. Stir in crushed tomatoes, oregano, and basil. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
5. Add roasted eggplant to the sauce and stir to combine. Cook for 5 minutes more, or until the eggplant is heated through.
6. Add cooked pasta to the sauce and stir to combine. Cook for 2-3 minutes, or until the pasta is heated through.
Tips or Possible Variations
For a creamier sauce, add 1/2 cup of heavy cream to the sauce.
For a spicier sauce, add 1/4 teaspoon of red pepper flakes to the sauce.
Add other vegetables to the dish, such as zucchini, bell peppers, or mushrooms.
Serve with grated Parmesan cheese and a side of crusty bread for dipping.
This dish can be made ahead of time and reheated when ready to serve. Simply store the pasta in an airtight container in the refrigerator for up to 3 days.
