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Pasta with Eggplant Sauce

Pasta with Eggplant Sauce

recipe ingredients
2 tbsp olive oil
1 large eggplant, peeled and cut into 3/4-inch (2-cm) cubes
1 onion, finely chopped
I garlic clove, minced
2 large red bell peppers, seeded and coarsely chopped
1 lb plum tomatoes, about 9, chopped into chunks
2 tbsp balsamic vinegar
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 tsp granulated sugar (optional)
1/2 cup chopped fresh basil
1/2 cup grated pecorino, Romano or Parmesan cheese
8 ounces pasta (bow-tie or your favorite shape)

recipe directions
Heat oil in a large frying pan set over medium-high heat. Add eggplant and cook, stirring often, until it begins to brown, from 5 to 8 minutes. Reduce heat to medium and add onion and garlic. Cook, stirring often, for 3 minutes.

Stir in peppers, tomatoes (include any juice), vinegar, salt and pepper. Bring to a simmer and cook, uncovered, over medium- low heat and stirring often, until eggplant is tender, from. 10 to 15 minutes. Taste. if eggplant is bitter, stir in up to 1 teaspoon sugar. Meanwhile, cook pasta according to package directions. If making sauce ahead, refrigerate for up to 1 day. Reheat, stirring often, over low heat or in a microwave. just before serving, toss with pasta, basil and cheese.

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Serves: 6 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
273 8 10 5 391 42 5
  • Barbara Savino

    This is a super recipe. Easy to make and excellent served with a pasta that can capture the sauce. Great for people who eat no dairy or meat (vegan). Our whole family enjoys this and we have served it on more than one occasion for guests. Great with a salad and garlic bread. We do pass grated pecorino romano for those who care to indulge. Bon Apetite! BGS

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