Mediterranean Eggplant Pasta
This Eggplant Pasta is a rustic, comforting dish featuring roasted or sauteed eggplant tossed with garlic, tomatoes, herbs, and olive oil — finished with fresh basil and optional feta or parmesan. It’s warm, savory, slightly smoky, and perfect for a weeknight dinner or meal prep.
Time:
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Servings: 3–4
Ingredients:
For the Pasta:
8 oz (225g) pasta (penne, rigatoni, spaghetti, or gluten-free)
Salt for pasta water
For the Eggplant Sauce:
1 large eggplant, cut into ¾-inch cubes
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely chopped
1½ cups cherry tomatoes or canned crushed tomatoes
1 tbsp tomato paste (optional, for depth)
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
Salt and black pepper, to taste
1 tbsp balsamic vinegar or a squeeze of lemon
¼ cup chopped fresh basil or parsley
Optional: ¼ cup crumbled feta or shaved parmesan
Instructions:
1. Cook the Pasta:
Boil pasta in salted water according to package directions.
Reserve ½ cup of pasta water, then drain and set aside.
2. Prepare the Eggplant:
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add cubed eggplant and cook for 8–10 minutes, stirring occasionally, until golden and tender. Season with salt and set aside.
3. Make the Tomato Sauce:
In the same skillet, heat 1 tbsp olive oil.
Saute onions for 3–4 minutes until soft.
Add garlic and cook for 1 minute.
Stir in cherry tomatoes (or crushed tomatoes), tomato paste, oregano, chili flakes, salt, and pepper.
Simmer for 7–10 minutes until thickened. Add balsamic vinegar or lemon juice.
4. Combine:
Return eggplant to the pan and stir.
Add cooked pasta and toss everything together, adding reserved pasta water as needed for sauciness.
Stir in fresh basil or parsley.
5. Serve:
Serve warm with optional feta or parmesan on top and extra herbs for garnish.
Notes & Tips:
Eggplant tip: Salt and drain eggplant for 15 minutes before cooking if you want to remove bitterness (optional).
Add protein: Stir in chickpeas, white beans, or grilled chicken.
Make it creamy: Add a spoon of Greek yogurt, ricotta, or a swirl of cream at the end.
Gluten-free? Use your favorite GF pasta variety.
Frequently Asked Questions
Q: Can I roast the eggplant instead of pan-frying?
A: Yes! Toss in olive oil, roast at 425°F (220°C) for 20–25 minutes, and mix into the sauce.
Q: Can I make this ahead?
A: Yes — it reheats well. Store in the fridge up to 4 days. Add a splash of water when reheating.
Q: Is this vegan?
A: Yes, as long as you skip cheese or use a plant-based alternative.
Nutritional Information
Calories: 370 kcal
Protein: 9 g
Carbohydrates: 50 g
Fiber: 6 g
Fat: 15 g
Saturated Fat: 2 g
Sodium: 280 mg
Vitamin A: 15% DV
Vitamin C: 20% DV
Calcium: 6% DV
Iron: 10% DV