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Aubergine Pasta (Eggplant Pasta)

Aubergine Pasta (Eggplant Pasta)

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Aubergine Pasta (Eggplant Pasta) is a delightful and comforting dish that brings together the rich flavors of sautéed eggplant, vibrant tomatoes, and fresh basil. This recipe is not only easy to prepare but also family-friendly, making it perfect for busy weeknights or special gatherings. In just about 30 minutes, you can whip up a delicious meal that feels both indulgent and wholesome. The creamy texture of the eggplant combined with the aromatic garlic and savory Parmesan cheese creates a satisfying experience that will leave everyone at the table smiling. Plus, it’s a fantastic way to sneak in some extra veggies into your diet while enjoying the comforting taste of pasta!

Ingredients

Scale
  • 2 medium eggplants, cubed
  • 3 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1/2 teaspoon red chili flakes (optional)
  • 1 teaspoon dried oregano
  • 1/2 cup fresh basil, chopped
  • 10 oz (300 g) pasta of your choice
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
  2. In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add cubed eggplant and sauté for about 5-7 minutes until golden and softened. Remove from skillet.
  3. In the same skillet, add remaining olive oil and cook onion for 3-4 minutes until translucent. Stir in garlic and cook for an additional minute.
  4. Add diced tomatoes, red chili flakes (if using), oregano, salt, and pepper. Simmer for 10 minutes.
  5. Return eggplant to the skillet and mix well; cook for another 5 minutes.
  6. Add cooked pasta to the skillet and toss everything together. If sauce is too thick, incorporate reserved pasta water as needed.
  7. Stir in fresh basil before serving hot, garnished with extra Parmesan.

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