Eggplant Pasta Sauce Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
532 kcal
-
Course
Main Course, Condiments
-
Cuisine
Italian
Eggplant Pasta Sauce Recipe
Report
This easy summery pasta is just as much about the vegetables as it is about the pasta. The stars of the dish are the delicious, in season, eggplant and tomatoes. They are browned in pan with olive oil, onion, and garlic. Once the eggplant and tomatoes are soft and caramelized in texture and flavor simply season with rosemary and toss with hot pasta. This is a marriage made in summer veggie pasta heaven!
Share:
Ingredients
- 1 pound short pasta variety of choice
- 2 medium eggplant cut into 1/2-inch cubes
- 2 pints (about 24 oz) cherry tomatoes or small grape tomatoes
- 1 small onion diced
- 2 cloves garlic chopped
- ¼ cup extra virgin olive oil
- 2 prigs rosemary keep on stem (or 1 teaspoon dried rosemary, fresh
- ¼ teaspoon red pepper flakes crushed
- 1 cup burrata cheese cut or torn into piece
- ½ cup basil for garnish, fresh leaves
- Parmigiano Cheese freshly grated, for serving, optional
Instructions
- Place eggplant in a microwave safe dish and cover with three paper towels. Cook on high for 5 minutes. Pat to absorb any excess water. Remove and set aside.
- In a large sauté pan, heat olive oil on medium high heat. Add onion, garlic, and rosemary. Cook one minute to release fragrance. Add eggplant and tomatoes. Cook about 15-20 minutes, stirring occasionally until golden brown, slightly charred, and soft. Remove rosemary sprig and discard.
- Meanwhile boil a large pot of water. Add salt to season water and cook pasta until 'al dente' directions. Before straining the pasta reserve 1/4 cup pasta water and set aside.
- As soon as eggplant mixture is done cooking turn off heat, season with salt and pepper. Add cooked pasta and stir to combine- tossing in the hot pan. If needed add a little of the pasta water to make more of a sauce.
- Place the pasta on a serving platter and nestle in pieces of the burrata cheese into the warm pasta. Add a drizzle of olive oil, sprinkle the crushed red pepper flakes on top of the pasta and serve warm. Optional: add freshly grated parmigiano cheese. Great as leftovers.
Nutrition Information
Show Details
Serving
6g
Calories
532kcal
(27%)
Carbohydrates
73g
(24%)
Protein
20g
(40%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Cholesterol
28mg
(9%)
Sodium
26mg
(1%)
Potassium
889mg
(19%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
1189IU
(24%)
Vitamin C
41mg
(46%)
Calcium
264mg
(26%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 532kcal | 27% |
| Carbohydrates | 73g | 24% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 28mg | 9% |
| Sodium | 26mg | 1% |
| Potassium | 889mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 1189IU | 24% |
| Vitamin C | 41mg | 46% |
| Calcium | 264mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
