Pasta with Eggplant and Tomatoes
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6 servings; 1 cup each
prep time
cook time
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SWAP ScoreWhat's this?
6 servings; 1 cup each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
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Pasta with Eggplant and Tomatoes
SWAP ScoreWhat's this?
6 servings; 1 cup each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
SWAP ScoreWhat's this?
6 servings; 1 cup each
prep time
cook time
Votes: 0
Rating: 0
You:
Rate this recipe!
Rate
Share
Save
Print Recipe
Print
Ingredients
Directions
  1. Cook pasta according to package instructions.
  2. While the water is coming to a boil, heat olive oil in a large skillet over medium-high heat. Add the eggplant cubes and sprinkle them with ½ tsp. salt, and cook for 5-8 minutes until it begins to soften and brown. If the eggplant starts to look too dry, add a splash of water to the pan.
  3. Once the eggplant is browned, add the garlic and crushed red pepper (if using) and stir for about 30 seconds.
  4. Add the tomatoes and cook for 15 minutes, stirring occasionally. If the sauce begins to look dry, add some water.
  5. Add the cheese and basil, stir to combine with the sauce. Taste the sauce and adjust seasoning, if necessary.
  6. Once the pasta is cooked, drain and add to the skillet. Toss everything together and remove from the heat.
  7. Add black pepper and more grated Parmesan to taste, drizzle with balsamic vinegar (optional), and serve.
Nutrition Facts
Pasta with Eggplant and Tomatoes
Amount Per Serving
Calories 469 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 6mg 2%
Sodium 470mg 20%
Potassium 857mg 24%
Total Carbohydrates 73g 24%
Dietary Fiber 11g 44%
Sugars 12g
Protein 16g 32%
Vitamin A 6%
Vitamin C 23%
Vitamin D0%
Calcium 20%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Directions
  1. Cook pasta according to package instructions.
  2. While the water is coming to a boil, heat olive oil in a large skillet over medium-high heat. Add the eggplant cubes and sprinkle them with ½ tsp. salt, and cook for 5-8 minutes until it begins to soften and brown. If the eggplant starts to look too dry, add a splash of water to the pan.
  3. Once the eggplant is browned, add the garlic and crushed red pepper (if using) and stir for about 30 seconds.
  4. Add the tomatoes and cook for 15 minutes, stirring occasionally. If the sauce begins to look dry, add some water.
  5. Add the cheese and basil, stir to combine with the sauce. Taste the sauce and adjust seasoning, if necessary.
  6. Once the pasta is cooked, drain and add to the skillet. Toss everything together and remove from the heat.
  7. Add black pepper and more grated Parmesan to taste, drizzle with balsamic vinegar (optional), and serve.
Nutrition Facts
Pasta with Eggplant and Tomatoes
Amount Per Serving
Calories 469 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 6mg 2%
Sodium 470mg 20%
Potassium 857mg 24%
Total Carbohydrates 73g 24%
Dietary Fiber 11g 44%
Sugars 12g
Protein 16g 32%
Vitamin A 6%
Vitamin C 23%
Vitamin D0%
Calcium 20%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Tips

Serve the eggplant over rice instead of noodles.

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