Pasta with Eggplant and Tomato Sauce

December 4, 2020

by Sammi Lowe
Pasta with Eggplant and Tomato Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Author: Staff

Skill Level: Medium

Cuisine: European

Servings: 4


  • 2 medium eggplants, cut into 3/4 inch cubes
  • 2 tbsp olive oil
  • Salt and black pepper, to taste
  • 3 cloves of garlic, minced
  • 1 28 oz. can whole peeled tomatoes, undrained and crushed by hand
  • 1/2 tsp dried oregano
  • 1 lb spaghetti or pasta of choice
  • 16 leaves fresh basil, divided
  • Grated parmesan (for serving)


  • 1 tsp crushed red chili flakes

Enjoy this delicious Italian-inspired recipe which combines the tenderness of the eggplant with the creaminess of the tomato sauce over pasta. This will become a favorite dish for everyone in the family, even the little ones.

How to Make Pasta with Eggplant and Tomato Sauce

  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
  2. Heat a large skillet with olive oil. Add eggplant and season with salt and pepper. Cook until golden and tender, about 5 minutes. Add garlic, oregano and chili flakes; cook until fragrant.
  3. Add tomatoes and half the basil to eggplant mixture; season with salt and pepper and cook about 5 minutes.
  4. Transfer pasta to tomato sauce, add reserved cooking water and toss to combine. Stir in remaining basil.
  5. Serve with grated parmesan.