Eggplant Pasta – A Comforting Mediterranean Classic Bursting with Rich, Rustic Flavor
Eggplant Pasta is a classic Mediterranean-inspired dish.It features tender eggplant cooked until rich and flavorful.The sauce is typically tomato-based and aromatic.Eggplant absorbs flavors beautifully when cooked properly.It’s vegetarian, hearty, and satisfying.Perfect for everyday meals or casual entertaining.
Ingredients
- 300 g pasta (penne, rigatoni, or spaghetti)
- 1 large eggplant, diced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups crushed tomatoes or tomato sauce
- Salt and black pepper to taste
- 1 teaspoon dried oregano or Italian seasoning
- Grated Parmesan or Pecorino cheese (for serving)
Instructions
- Cut eggplant into cubes and lightly salt; let rest for 10 minutes, then pat dry.
- Heat olive oil in a pan and sauté eggplant until golden and soft. Remove and set aside.
- In the same pan, sauté onion until translucent.
- Add garlic and cook until fragrant.
- Stir in crushed tomatoes, oregano, chili flakes, salt, and pepper.
- Simmer sauce for 15 minutes until thickened.
- Return eggplant to the sauce and mix gently.
- Cook pasta in salted water until al dente; drain.
- Toss pasta with sauce and garnish with basil and cheese.
Notes
- Salting eggplant removes bitterness.
- Use enough oil for proper browning.
- Don’t overcrowd the pan when frying eggplant.
- Tomato sauce can be homemade or canned.
- Fresh basil adds brightness at the end.
- Pasta shape affects sauce cling.
- Adjust chili flakes to taste.
- Serve immediately for best texture.