This eggplant pasta recipe is quick and easy to make, and it’s so delicious!
This eggplant pasta recipe is quick and easy to make, and it’s so delicious! The eggplant is sautéed until tender and flavorful. Fresh tomatoes are cooked down into a sauce along with garlic and onions. The olive tapenade completes this sauce with its salty brine flavor. The pasta is cooked al dente and then added to the sauce, along with some Parmesan cheese. This dish is perfect for a weeknight meal, and it’s sure to please everyone at the table. The recipe can be served as a vegan meal or meat could also be added for variety.
Start by preparing your eggplant by laying it in a dish with paper towels. Salt it and let it sit for 20 minutes to release some of the water. This will help keep it from being bitter. Rinse it off and then pat it dry with paper towels.
Cook your pasta to al dente following the package instructions. When the pasta is al dente it will be added to the sauce to further cook and absorb the flavors. Be sure to save the pasta water. It will be used as a thickener for the sauce if needed.
Heat the olive oil in a Dutch oven or a large skillet. Add the chopped eggplant and brown on all sides. Then remove from the pan and set aside. Add onion to the pan and cook until tender. Next add the garlic and cook for 30 seconds, just long enough to release the flavors.
Stir in the chopped tomatoes. Simmer the tomatoes for 15 minutes allowing them to cook down. Add salt and pepper.
Add the eggplant and olive tapenade to the pan. Next stir in the pasta cooked to al dente into the pan. Add some of the pasta water if the sauce is too thick. Cook the pasta in the sauce for about 5 to 10 minutes allowing the spaghetti to soak up the sauce. Serve in bowls topping with the torn basil leaves and a nice sprinkle of parmesan cheese. Enjoy!
Recipe
Delicious Eggplant Pasta Recipe
Servings: 6
2 lbs. eggplant, cubed
2 lbs. Roma tomatoes, cubed
3 cloves garlic, sliced
¼ to ½ cup olive oil
½ cup onion, chopped
½ cup olive tapenade
½ tsp. salt
1/8 tsp. freshly ground pepper
½ cup freshly shredded parmesan cheese
½ cup torn fresh basil leaves
1 lb. spaghetti pasta
Prepare your eggplant by laying it in a dish with paper towels. Salt it and let it sit for 20 minutes to release some of the water. Rinse it off and pat dry. Cook your pasta to al dente following the package instructions. Heat oil in Dutch oven. Add eggplant and brown on all sides. Then remove from the pan and set aside. Add onion to the pan and cook until tender. Next add the garlic and cook for 30 seconds. Stir in chopped tomatoes. Simmer the tomatoes for 15 minutes allowing them to cook down. Add salt and pepper. Add the eggplant and olive tapenade to the pan. Add the cooked pasta to the pan. Add some of the pasta water if the sauce is too thick. Cook the pasta in the sauce for about 5 to 10 minutes allowing the spaghetti to soak up the sauce. Serve in bowls with the torn basil leaves and a nice sprinkle of parmesan cheese.
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