Recipe By alands18
Rating
Published Jun 4th
Eggplant Pasta
Prep 15m Cook 40m Additional - Ready In 55m
Servings 8 servings Calories 294.6

Easy and quick pasta dish!

Recipe Ingredients

  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • 1 (28 ounce) can plum tomatoes with juice, chopped
  • 1 (16 ounce) package rigatoni pasta

Cooking Directions

  1. 1 Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
  3. 3 Pour sauce over pasta.

Nutrition Facts

  • Calories 294.6
  • Carbohydrate 48.8 g
  • Fat 8.3 g
  • Fiber 5.2 g
  • Protein 8.9 g
  • Saturated Fat 1.3 g
  • Sodium 144.7 mg
  • Sugar 5.8 g

Reviews

  1. I really liked this recipe. After reading the reviews, I decided to use it as a “base” recipe. I added fresh basil and oregano from my garden, salt and pepper to the sauce, and used only one garlic clove. Next time, I will add onion with the garlic. Grated Parmesan was good over the top. - Read more ...
  2. I salted slices of peeled eggplant and let it sit for 30 minutes. I washed off the salt and then cut the slices into cubes. I put the eggplant on a baking sheet with 1/2 of the tomatoes, mixed in some Italian seasonings and roasted the vegetables for 20 minutes at 375 degrees. The eggplant - Read more ...
  3. Yes! It was awesome!
  4. Made for another person & added 14 is black beans drained 14 oz spinach drained 8 oz mushrooms & whole grain med shells instead of penne
  5. This recipe is very plain. There isn't any seasoning at all. I added extra garlic, fresh basil, salt and pepper to boost the flavor. I also added about 8 ounces of quartered mushrooms along with some tomato sauce. Next time I make this dish I think I'll try roasting the veggies for an even bigger - Read more ...
  6. added onion green pepper to garlic; added small can of tomato sauce, added black olives, artichokes, fresh basil and a little fresh parsley; also Italian seasoning, some crushed red pepper and some cheese.
  7. I received several small eggplants from my daughter's garden, but what to do with them? Allrecipes to the rescue! This sounded the easiest, so I made it! Absolutely a winner! I used whole grain pasta, added a half onion in the sauté of garlic. I could only find Hunts Italian diced tomatoes so I used - Read more ...
  8. Delicious and amazingly easy! I also added artichoke hearts to the sauce.
  9. Quick, easy and tasty! I added a bit of fresh basil and used penne pasta instead of rigatoni.