5.0 from 6 votes
Eggplant Pasta Sauce Recipe
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 532 kcal
Course:
Main Course , Condiments
Cuisine:
Italian
Ingredients
- 1 pound short pasta variety of choice
- 2 medium eggplants cut into 1/2-inch cubes
- 2 pints (about 24 oz) cherry tomoates or small grape tomaotes
- 1 small onion diced
- 2 cloves garlic chopped
- ¼ cup extra virgin olive oil
- 2 prigs fresh Rosemary keep on stem (or 1 teaspoon dried rosemary)
- ¼ teaspoon crushed red pepper flakes
- 1 cup burrata cheese cut or torn into piece
- ½ cup fresh basil leaves for garnish
- optional: freshly grated parmigiano for serving
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.
Cup of Yum
Nutrition Information
Serving
6g
Calories
532kcal
(27%)
Carbohydrates
73g
(24%)
Protein
20g
(40%)
Fat
20g
(31%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Cholesterol
28mg
(9%)
Sodium
26mg
(1%)
Potassium
889mg
(25%)
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
% 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.