This Eggplant Pasta is a fun twist on a classic dish! It combines tender eggplant with your favorite pasta and a tasty sauce, making every bite delicious and filling.
I love how the eggplant adds a unique flavor while also keeping things light. Just toss it all together, and you’ve got a meal that impresses without much fuss!
Key Ingredients & Substitutions
Eggplant: This is the star of the dish! Look for firm, smooth eggplants without blemishes. If eggplant isn’t available, zucchini can be a great alternative—just slice it thinly. I often prefer using smaller eggplants because they tend to have a sweeter taste.
Pasta: Rigatoni or penne works well for holding the sauce, but you can swap in any pasta you love! Spaghetti or fusilli are also great options. Whole-grain or gluten-free pasta can be used for different dietary needs.
Olive Oil: This adds richness to the dish. If you’re out of olive oil, vegetable oil or even butter can be used. I prefer extra virgin olive oil for its flavor!
Crushed Tomatoes: Opt for high-quality canned crushed tomatoes; they really enhance the sauce. If you have fresh tomatoes, use about 2 cups, but remember to peel and chop them first!
How Do I Get My Eggplant to Taste Great?
Getting eggplant just right is key for a delicious pasta dish. Eggplants can be bitter, so sweating them is important. Here’s how to do it:
- Start by cutting your eggplant into cubes and sprinkling them with salt. This draws out excess moisture.
- Let the salted eggplant sit in a colander for about 20 minutes, then rinse it under cold water. Pat it dry with paper towels.
- Cooking the eggplant until it’s golden and tender enhances its flavor. Be patient—it makes a big difference!
How to Make Eggplant Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or penne pasta
For the Eggplant and Sauce:
- 1 large eggplant (about 1 lb), cut into 1-inch cubes
- Salt, for sweating eggplant and seasoning
- 3 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1/2 tsp red pepper flakes (optional)
- Freshly ground black pepper, to taste
For the Finish:
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This delightful Eggplant Pasta recipe takes about 30 minutes. You’ll spend about 10 minutes prepping the ingredients and 20 minutes cooking everything. Perfect for a quick and satisfying weeknight meal!
Step-by-Step Instructions:
1. Prepare the Eggplant:
Start by placing the cubed eggplant in a colander. Sprinkle it generously with salt and let it sit for about 20 minutes. This process draws out extra moisture and any potential bitterness. After 20 minutes, rinse the eggplant under cold water and pat it dry with paper towels.
2. Cook the Pasta:
While the eggplant is sweating, bring a large pot of salted water to a boil. Once boiling, add the rigatoni or penne and cook according to the package instructions until it’s al dente. Before draining, reserve 1/2 cup of the pasta cooking water. Then, drain the pasta and set it aside.
3. Sauté the Eggplant:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the salted and dried eggplant cubes. Sauté them for about 8-10 minutes until they’re golden brown and tender. Once cooked, remove the eggplant from the skillet and set it aside.
4. Make the Sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the finely chopped onion for about 4 minutes until it’s softened. Then, add in the minced garlic and red pepper flakes (if using), and cook for an additional minute until fragrant.
5. Combine Everything:
Pour in the crushed tomatoes, bring the mixture to a simmer, and let it cook for about 10 minutes to develop flavor. Season the sauce with salt and black pepper to taste. After that, stir the cooked eggplant back into the sauce. If the sauce seems too thick, use a bit of the reserved pasta water to loosen it up.
6. Finish the Pasta:
Add the drained pasta to the skillet and toss everything until the pasta is well coated with the sauce. Remove the skillet from heat and stir in the fresh basil leaves.
7. Serve and Enjoy:
Serve your Eggplant Pasta immediately, garnished with grated Parmesan cheese and extra basil leaves if desired. Enjoy a comforting and flavorful meal!
Can I Use Different Types of Pasta?
Absolutely! While rigatoni or penne are great choices for this recipe, feel free to substitute with any pasta you prefer, such as spaghetti or fusilli. Just adjust the cooking time according to the package instructions.
How Can I Make This Recipe Vegan?
To make this Eggplant Pasta vegan, simply omit the Parmesan cheese or replace it with a plant-based cheese alternative. You can also use nutritional yeast for a cheesy flavor without dairy!
Can I Prepare This Dish Ahead of Time?
Yes, you can! You can prepare the sauce and sauté the eggplant in advance. Store them separately in airtight containers in the refrigerator for up to 2 days. When ready to serve, just reheat the sauce, toss in the cooked pasta, and enjoy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of water or olive oil if needed to prevent it from drying out.