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Eggplant Pasta
This easy Eggplant Pasta recipe combines delicious, fresh ingredients to create a comforting and flavorful dish. Perfect for a quick weeknight dinner, this recipe is sure to become a family favorite.
Course
dinner, Vegetarian
Cuisine
Italian
Keyword
eggplant, pasta
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
Calories
2
kcal
Author
Corrie
Ingredients
1
medium eggplant
cubed
8
ounces
pasta of your choice
2
cups
fresh tomatoes
chopped
3
cloves
garlic
minced
¼
cup
fresh basil leaves
chopped
Instructions
Salt the cubed eggplant and let sit for 20 minutes. Rinse and pat dry.
Cook pasta according to package instructions until al dente.
In a large skillet, heat olive oil over medium heat. Add eggplant and cook until tender, about 10 minutes.
Add tomatoes and garlic to the skillet and cook for an additional 5 minutes.
Drain pasta and add it to the skillet, tossing with the eggplant and tomato mixture.
Stir in fresh basil and serve immediately.
Notes
Salt the eggplant before cooking to draw out excess moisture and reduce bitterness.
Cook the pasta al dente to prevent it from becoming mushy.
Add a pinch of red pepper flakes for a little heat, if desired.
Customize the recipe by adding additional vegetables, like spinach or mushrooms.
Top with grated Parmesan cheese for an extra layer of flavor.
Nutrition
Calories:
2
kcal
|
Carbohydrates:
1
g
|
Protein:
0.1
g
|
Fat:
0.01
g
|
Saturated Fat:
0.002
g
|
Polyunsaturated Fat:
0.01
g
|
Monounsaturated Fat:
0.002
g
|
Sodium:
0.3
mg
|
Potassium:
9
mg
|
Fiber:
0.05
g
|
Sugar:
0.02
g
|
Vitamin A:
53
IU
|
Vitamin C:
1
mg
|
Calcium:
4
mg
|
Iron:
0.1
mg