This Eggplant Pasta is a delightful dish with tender pasta topped with roasted eggplant and a splash of tomato sauce. It’s perfect for a cozy dinner!
The best part? It’s a fun way to sneak in some veggies! I love adding a sprinkle of cheese on top for extra yum. Your taste buds will thank you! 🍝
Key Ingredients & Substitutions
Pasta: Rigatoni works great with this dish, but any pasta shape like penne, fusilli, or even spaghetti can be substituted. Each type offers a different texture!
Eggplant: I recommend using medium eggplant for the best flavor. If you can’t find it, zucchini is a good alternative. Just cut it into similar-sized cubes.
Olive Oil: This adds flavor and aids in cooking. If you’re out of olive oil, any neutral oil, like canola or sunflower, can work too. For a bolder taste, try using garlic-infused oil.
Crushed Tomatoes: You can swap this for diced tomatoes or even fresh tomatoes that have been peeled. Just remember, you might need to cook them a bit longer to get a saucy consistency.
How Do You Get Perfectly Cooked Eggplant?
Getting eggplant nice and tender is key to this dish! Start by ensuring your eggplant is cooked until golden brown; it adds so much flavor. Here’s how:
- Dice the eggplant and sprinkle with a little salt. Let it sit for about 15 minutes to draw out excess moisture and bitterness.
- Rinse and pat it dry before cooking. Heat the pan over medium heat and add olive oil.
- Add the eggplant and sauté until it’s soft and golden, about 8-10 minutes.
This method helps the eggplant soak up the oil and develop a lovely texture, making your pasta dish even better!
How to Make Eggplant Pasta
Ingredients You’ll Need:
- 8 oz rigatoni or pasta of choice
- 1 medium eggplant, cut into 1-inch cubes
- 2 tbsp olive oil, divided
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil, thinly sliced, for garnish
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious Eggplant Pasta takes about 30 minutes to prepare. You’ll spend just 10 minutes cooking the pasta and about 20 minutes sautéing the eggplant and making the sauce. It’s quick, easy, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to boil. Once boiling, add the rigatoni and cook it according to the package instructions until it’s al dente. When done, drain the pasta, but save about 1/2 cup of the pasta water for later. Set aside the pasta to keep warm.
2. Prepare the Eggplant:
While the pasta is cooking, take a large skillet and heat 1 tablespoon of olive oil over medium heat. Add the eggplant cubes and cook them, stirring occasionally until they are tender and golden brown, which takes about 8-10 minutes. Once cooked, remove the eggplant from the skillet and set it aside on a plate.
3. Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and sauté it until it’s soft and translucent, about 4 minutes. Then add the minced garlic and cook for another minute until it smells amazing!
4. Combine the Sauce Ingredients:
Stir in the crushed tomatoes, dried oregano, and, if you like a bit of spice, the red pepper flakes. Season with salt and freshly ground black pepper. Allow the sauce to simmer for about 10 minutes so the flavors can meld together beautifully.
5. Mix in the Eggplant:
Once the sauce is done simmering, return the cooked eggplant to the skillet, stirring to combine everything well. If the sauce seems a bit thick, you can add some of the reserved pasta water to reach your desired consistency.
6. Combine with Pasta:
Toss the drained rigatoni into the skillet with the eggplant and tomato sauce, mixing everything thoroughly so that the pasta is well-coated in the delicious sauce.
7. Serve and Enjoy!
Serve your Eggplant Pasta hot, garnished with fresh sliced basil and a generous sprinkle of grated Parmesan cheese on top. Enjoy every delicious bite of this comforting dish!
This Eggplant Pasta is not just easy to make, but also filled with flavor and healthy goodness! Happy cooking!
Can I Use Different Types of Pasta?
Absolutely! While rigatoni is ideal, you can use any pasta shape you like, such as penne, fusilli, or spaghetti. Just adjust the cooking time according to the package instructions for your chosen pasta.
How Do I Store Leftovers?
Store any leftover Eggplant Pasta in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stove, adding a splash of water or olive oil if needed to loosen the sauce.
What If I Don’t Have Eggplant?
If you can’t find eggplant, zucchini or mushrooms are great substitutes! Just make sure to cut them into similar-sized pieces and cook them until tender.
Can I Make This Vegan?
Yes! This recipe is already vegan-friendly if you skip the Parmesan cheese or use a plant-based cheese substitute. You can also add more veggies like bell peppers or spinach for extra nutrition and flavor.
