This Eggplant Pasta is a fun twist on your usual spaghetti! With roasted eggplant, garlic, and a touch of olive oil, it’s both tasty and colorful on your plate.
I love how easy it is to whip up, plus it’s a great way to sneak in some veggies! You can even toss in your favorite cheese for a creamy finish—yum!
Key Ingredients & Substitutions
Eggplant: Choose a medium eggplant for the best flavor and texture. If you can’t find eggplant, zucchini or bell peppers can be good alternatives, but remember they will change the dish’s flavor slightly.
Pasta: Rigatoni adds a nice bite, but you can use any pasta you like! Penne or fusilli work well too. Gluten-free pasta is an option if needed.
Olive Oil: I prefer extra virgin olive oil for its rich flavor. If you’re watching calories, you could use less oil or try a cooking spray instead.
Tomatoes: Either diced or crushed tomatoes work perfectly here. For fresh tomatoes, about 3 cups should do the trick. If you want a richer flavor, use tomato purée.
How Do I Make the Eggplant Perfectly Tender?
The key to getting that deliciously soft texture in eggplant is to sauté it properly. Here’s how to achieve the best results:
- Hot pan: Make sure your skillet is hot enough before adding the eggplant. This helps to sauté it quickly and get that nice browning.
- Cooking in batches: Don’t overcrowd the skillet; it can steam instead of sauté. Cook in batches if needed.
- Patience: Let the eggplant cook until it’s golden brown and tender—usually around 7-10 minutes. This is where you’ll unlock its great flavor!
Follow these tips, and you’ll have a mouthwatering Eggplant Pasta that everyone will love! Enjoy cooking!
How to Make Eggplant Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or penne pasta
For the Sauce:
- 1 medium eggplant, diced into small cubes
- 3 tbsp olive oil, divided
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes or crushed tomatoes
- 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
- 1/4 tsp red pepper flakes (optional for mild heat)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This recipe takes about 30 minutes total—about 10-12 minutes for preparation and 15-20 minutes for cooking. It’s a quick and satisfying dish that’s perfect for dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the pasta and cook according to package instructions until al dente. When it’s ready, drain the pasta and set it aside for later.
2. Sauté the Eggplant:
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced eggplant and sauté for about 7-10 minutes until it’s golden brown and tender. When done, remove the eggplant from the skillet and set it aside.
3. Start the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and cook for 3-4 minutes until it’s soft and translucent. Then, add the minced garlic and red pepper flakes (if using) and cook for an additional minute until fragrant.
4. Combine and Simmer:
Pour in the canned tomatoes and stir everything together. Allow the sauce to simmer for about 8-10 minutes to thicken slightly, and season it with salt and freshly ground black pepper to taste.
5. Finish the Dish:
Return the sautéed eggplant to the skillet and mix it into the tomato sauce. Let it cook for another 2-3 minutes to allow the flavors to meld beautifully. Then, stir in the fresh chopped basil and cooked pasta, tossing everything together so that the pasta is well-coated.
6. Serve It Up:
Remove the skillet from heat and mix in the grated Parmesan cheese for a creamy finish. Serve immediately, garnished with additional basil and Parmesan, if desired. Enjoy your delicious Eggplant Pasta!
Can I Use Other Types of Pasta?
Absolutely! While rigatoni or penne are great choices for this recipe, you can use any pasta you have on hand, like spaghetti, fusilli, or even gluten-free options. Just be sure to adjust the cooking time according to the pasta package instructions.
Is There a Way to Prepare Eggplant in Advance?
Yes, you can prep the eggplant ahead of time! Dice the eggplant and toss it with a bit of salt to draw out moisture. Place it in an airtight container and refrigerate for up to 24 hours before cooking. Just remember to squeeze out the excess moisture before sautéing!
What Can I Substitute for Parmesan Cheese?
If you’re looking for a substitute, you can use nutritional yeast for a dairy-free version or any other hard cheese you enjoy, like Pecorino Romano or Grana Padano. For a lighter option, feta cheese can work, but it will change the flavor profile slightly.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or in a skillet with a splash of water or olive oil to prevent it from drying out.
