Eggplant pasta is a tasty dish that combines tender eggplant with your favorite pasta for a yummy meal! It’s often topped with flavorful sauces and fresh herbs.
Honestly, when I serve this, everyone asks for seconds! Plus, it’s a great way to sneak in some veggies. I just love how easy it is to whip up for a weeknight dinner!
Key Ingredients & Substitutions
Eggplant: This is the star of the dish! Look for firm, glossy eggplants without bruises. If you can’t get eggplant, you could try zucchini or mushrooms for a similar texture.
Pasta: Rigatoni works wonderfully, but other pasta shapes like penne or fusilli can also do the trick. Whole wheat or gluten-free pasta are great substitutes too, depending on your dietary needs.
Olive Oil: Extra virgin olive oil brings a nice flavor. In a pinch, you can use vegetable oil, but the taste won’t be as rich. I prefer to drizzle a little more olive oil over the top for added flavor before serving.
Crushed Tomatoes: Canned crushed tomatoes are convenient. If fresh tomatoes are available, you can use those by blending them into a sauce. If you want a chunkier sauce, diced tomatoes would also work.
How Do You Get Perfectly Cooked Eggplant?
The key to delicious eggplant is to remove its bitterness and achieve a tender texture. Here’s how to nail it:
- Cut the eggplant into uniform 1/2-inch cubes to ensure even cooking.
- Sprinkle the cubes with salt and let them sit for about 15-30 minutes. This draws out moisture and bitterness.
- Rinse the salted eggplant and pat dry before cooking. This quick step can make a big difference in taste!
- Cook until golden and tender; this usually takes about 8-10 minutes. Don’t rush it—this helps build flavor!
How to Make Eggplant Pasta
Ingredients You’ll Need:
- 12 oz rigatoni or pasta of choice
- 1 large eggplant, cut into 1/2-inch cubes
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese, plus extra for serving
How Much Time Will You Need?
This Eggplant Pasta recipe takes about 30 minutes from start to finish! It includes around 10 minutes for prep and 20 minutes for cooking. Perfect for a quick and comforting meal!
Step-by-Step Instructions:
1. Cook Your Pasta:
Bring a large pot of salted water to a boil. Add your chosen pasta, like rigatoni, and cook according to the package instructions until al dente (firm to the bite). Once cooked, drain the pasta and set it aside, making sure to reserve about 1/2 cup of the pasta water for later.
2. Sauté the Eggplant:
While your pasta is cooking, grab a large skillet and heat 2 tablespoons of olive oil over medium-high heat. Once hot, add in the cubed eggplant. Sauté the eggplant cubes for about 8-10 minutes, stirring occasionally, until they are golden brown and tender. Once done, remove the eggplant from the skillet and set it aside.
3. Make the Sauce:
In the same skillet, add in the last tablespoon of olive oil. Toss in the minced garlic and sauté it for 1-2 minutes just until it becomes fragrant (be careful not to let it brown). Next, pour in the crushed tomatoes and sprinkle in the red pepper flakes if using. Stir everything together and let it simmer for 5-7 minutes, allowing the sauce to thicken up nicely.
4. Combine Eggplant and Pasta:
Return the golden eggplant to the skillet and mix everything together. Season with salt and black pepper to taste. Now, add in your drained pasta. Toss the mixture well, and if the sauce seems a bit thick, you can add a splash of reserved pasta water to reach your desired consistency.
5. Finish with Freshness:
Finally, stir in the sliced fresh basil and the grated Parmesan cheese. Mix everything well so the pasta is coated with the sauce. Taste and adjust the seasoning if needed.
6. Serve and Enjoy:
Serve your delicious Eggplant Pasta right away, garnished with extra Parmesan cheese and more fresh basil if you like. Enjoy this hearty, flavorful dish that’s sure to become a favorite!
Bon Appétit!
Can I Use Other Types of Pasta?
Absolutely! While rigatoni is a great choice, you can substitute it with any pasta shape you prefer, like penne, fusilli, or even spaghetti. Just adjust the cooking time based on the type of pasta you use.
What’s the Best Way to Cut the Eggplant?
To prepare the eggplant, cut it into uniform 1/2-inch cubes. This ensures even cooking. If you want to draw out any bitterness, sprinkle the diced eggplant with salt and let it sit for about 15-30 minutes, then rinse and pat dry.
Can I Make This Dish Vegan?
Yes, you can easily make this dish vegan by omitting the Parmesan cheese or using a plant-based alternative. The dish will still be delicious and nutritious without it!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you reheat, you may want to add a splash of water or olive oil to revive the sauce. It can also be reheated on the stovetop or in the microwave.
