Your favorite pasta cooked al dente; then tossed in a sauce made with fresh eggplant, garlic, fire roasted diced tomatoes and grated Pecorino Romano cheese.
Eggplant is in season August through October; however, you can generally get it year round which makes this versatile vegetable a tasty option to include in recipes.
My favorite way to utilize eggplant is in eggplant parmesan, but it can be a bit heavy. Though it does make for a delicious option when hosting parties or large gatherings since it can be made ahead and frozen until ready for use.
I wanted to make a lighter recipe for the Summer months and this Pasta with Eggplant Sauce was a definite winner.
I opted to saute the eggplant in a skillet for quicker meal prep, but you can roast the eggplant as well for an enhanced flavor. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this recipe you're going to need the following ingredients:
Pasta: I like a hearty pasta like rigatoni or fusilli, but you can use any pasta you prefer - even tortellini or ravioli and adjust the cooking time according to the package directions.
Eggplant: When purchasing an eggplant, avoid any with any spots or are soft. Small and medium are usually best as they are also less bitter.
Extra Virgin Olive OIil
Fire Roasted Diced Tomatoes: I love using these tomatoes for their ease in recipes and added flavor, but you can use fresh diced roma tomatoes.
Minced Garlic
Chopped Fresh Basil
Crushed Red Pepper
Kosher Salt
Grated Pecorino Romano Cheese
How do you make Pasta with Eggplant Sauce?
Start by bringing a large pot of water with a few dashes of salt to a rolling boil; then add your pasta and cook until al dente. Times will vary depending on the type you select, but for rigatoni it's generally 10-14 minutes.
While the pasta is cooking you can prepare the eggplant sauce. Wash the outer skin with a vegetable brush; then cut off the top and bottom.
Cut the eggplant lengthwise into four pieces; then dice into 1-inch pieces; approximately 6-8 cups depending on the size.
Heat the oil in a large nonstick skillet over high heat; then add the diced eggplant and saute for 3-5 minutes. Reduce heat to low; then add the garlic, tomatoes, basil, red pepper and salt. Cook for another 5-8 minutes until it forms a thick sauce.
When the pasta is done, drain in a colander; then add it to the skillet with the eggplant along with the cheese and toss to coat. Transfer the pasta to a serving bowl and garnish with extra cheese if desired.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Eggplant Recipes
- Eggplant Francaise
- Eggplant Parmesan with Marinara Sauce
- Low Carb Eggplant Rollatini
- Eggplant Caponata with Pizza Dippers
- Eggplant Fritters
- Deconstructed Roasted Eggplant Parmesan
- Sausage and Eggplant Casserole
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Pasta with Eggplant Sauce
Ingredients
- 8 ounces pasta (I used rigatoni)
- 1 medium eggplant (6-8 cups diced)
- 2 tablespoons extra virgin olive oil
- 2- (15-ounce) cans fire roasted diced tomatoes
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh basil
- ½ teaspoon crushed red pepper
- ½ teaspoon kosher salt
- 3 tablespoons grated pecorino romano cheese
Instructions
- Start by bringing a large pot of water with a few dashes of salt to a rolling boil; then add your pasta and cook until al dente. (Times will vary depending on the type you select, but for rigatoni it's generally 10-14 minutes.)
- While the pasta is cooking you can prepare the eggplant sauce. Wash the outer skin with a vegetable brush; then cut off the top and bottom.
- Cut the eggplant lengthwise into four pieces; then dice into 1-inch pieces; approximately 6-8 cups depending on the size.
- Heat the oil in a large nonstick skillet over high heat; then add the diced eggplant and saute for 3-5 minutes.
- Reduce heat to low; then add the garlic, tomatoes, basil, red pepper and salt. Cook for another 5-8 minutes until it forms a thick sauce.
- When the pasta is done, drain in a colander; then add it to the skillet with the eggplant along with the cheese and toss to coat. Transfer the pasta to a serving bowl and garnish with extra cheese if desired.
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