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Pasta with Eggplant and Tomato Sauce

Pasta with Eggplant and Tomato Sauce prepared dish

This pasta with eggplant and tomato sauce is a delightful dish that combines tender eggplant with a rich tomato sauce. Perfectly seasoned and served over al dente pasta, it offers a satisfying meal that is both hearty and comforting. Enjoy this italian classic for dinner any night of the week!

This recipe is italian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include canned tomatoes, garlic, parmesan cheese, black pepper.
  • Follow all 6 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 400 g canned tomatoes (crushed)
  • 3 cloves garlic (minced)
  • 50 g parmesan cheese (grated)
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 large eggplant (diced)
  • 300 g spaghetti
  • 1 cup basil (chopped)
  • 3 tbsp olive oil

Instructions

  1. Begin by cooking the spaghetti according to package instructions until al dente, then drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat and add the minced garlic, sautéing until fragrant.
  3. Add the diced eggplant to the skillet and cook until it begins to soften, about 5-7 minutes.
  4. Stir in the crushed tomatoes, chopped basil, salt, and black pepper, and let the sauce simmer for about 15 minutes.
  5. Combine the cooked spaghetti with the sauce, tossing to coat evenly.
  6. Serve the pasta hot, topped with grated Parmesan cheese.

Nutrition (per serving)

  • Calories: 420
  • Protein: 12 g
  • Fat: 15 g
  • Carbohydrates: 60 g
  • Fiber: 6 g
  • Sugar: 5 g
  • Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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