Tomato, Eggplant and Sausage Pasta
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
119 kcal
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Course
Main Course
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Cuisine
Italian
Tomato, Eggplant and Sausage Pasta
Description
The Tomato, Eggplant and Sausage Pasta blends cubed eggplant and Italian sausage cooked together with halved grape tomatoes, oregano, basil, and a touch of hot pepper flakes if desired. The eggplant is salted and drained before cooking to reduce bitterness and excess moisture. Cooking the mixture on low to medium heat develops gentle caramelization and concentrates the tomato flavor without burning. Tossing it with cooked pasta and a bit of pasta water finishes the sauce, coating the noodles. The fresh basil and grated parmesan added at the end contribute herbal brightness and a salty, nutty note.
This recipe yields a hearty pasta dish suitable as a main course. It works well paired simply with a fresh salad or crusty bread, allowing the sausage and vegetable flavors to stand out.
Salting the eggplant beforehand helps prevent bitterness—remember to taste for salt seasoning before mixing all ingredients. Using ripe tomatoes and freshly grated parmesan enhances the final taste.
Ingredients
- 2 medium eggplant skinned and cut into cubes
- 2 tablespoons olive oil
- 2 -3 Italian sausage skinned and broken into pieces
- 14 grape tomatoes or cherry tomatoes, halved
- 1/2 teaspoon oregano
- 4-5 fresh basil or 1/4 - 1/2 teaspoon dried
- 1-2 pinches hot pepper flakes if desired
- 1/4 cup water (60 grams)
* 1 can of Pelati Tomatoes (nothing added) is a good substitute.
EXTRAS
- Parmesan Cheese freshly grated, for topping
- 3-4 cups pasta cooked
Instructions
- In a medium/large bowl add the cubed eggplant toss with 1/2 teaspoon salt, leave for about 20-30 minutes, drain any excess liquid but do not rinse before adding to the pan.
- In a large frying pan on low to medium heat, add the olive oil, the eggplant, chopped sausage, fresh tomatoes*, spices, and water, stir and continue to cook on low to medium heat, (stirring often, so the mixture does not burn) until sausage, tomatoes & eggplant are cooked (we like the tomatoes slightly dried). Toss with 3 -4 cups cooked pasta and 1/2 a ladle of pasta water, cook on high heat for about 45-60 seconds stirring constantly. Top with fresh chopped basil leaves and freshly grated parmesan cheese, serve immediately. Enjoy!
*If using canned tomatoes add with spices once the eggplant starts to become translucent and the sausage starts to brown.
Notes
- Salt the cubed eggplant and drain before cooking to reduce bitterness and moisture.
- Taste for salt after salting the eggplant to adjust seasoning as needed.
- Use about 2 cups dry pasta to yield 3½ to 4 cups cooked pasta for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Calories | 119kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 151mg | 6% |
| Potassium | 524mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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