Tomato Eggplant Pasta

Tomato Eggplant pasta – Quick and easy vegetable pasta loaded with tender garlicky eggplant bites, herbs, bell peppers and served in delicious tomato sauce. Nutritional, comforting, and easy weeknight meal. 

Eggplant pasta or is it aubergine pasta? 

Call it whatever you like, but the delicious taste of this cozy and comforting eggplant dish will not change!

In my humble opinion, this is one of the healthiest eggplant recipes you’ll find. You should’ve seen my face when my 17 month old son ate this eggplant pasta in a blink of an eye! In seconds, it was totally gone! And oh boy, he’s a picky eater!

He had two portions of this in the end 🙂 That’s how good it is = KID APPROVED. 

It was his first time eating eggplant, so maybe I was just lucky that he loved it, or not? 

As a busy mom, I try to make easy and quick meals but same time healthy at all times. Even though my kiddo loves pasta I serve it for him on rare occasions and when I do, there are tons of veggies involved. 

And this recipe is exactly what I call a ‘’healthier’’ pasta version. By the way, this recipe was not planned at all but the forgotten in the fridge eggplant was just asking to be cooked! And that’s how this quick and easy eggplant recipe was born.

Why you’ll love this recipe

• It is Vegetarian and can be made Vegan. Simply omit Parmesan cheese or use my Easy Vegan Parmesan Cheese Recipe instead.

• Ready in less than 30 minutes.

• Has good amount of veggies for you!

• Perfect for those who want to have more plant-based diet food and are just starting out. Eggplant has a very ‘’meaty’’ texture and personally for me, is very similar to large mushrooms! And I absolutely love mushrooms. Am I the only one who thinks this way?

• This eggplant pasta has healthy and light sauce.

• Kid approved!

Now this out of the way, let me show you how to prepare this eggplant recipe!

Tomato Eggplant pasta recipe

Here’s what you’ll need for eggplant pasta, just few simple ingredients and herbs and you’re dinner will be ready in no time!

Ingredient list:

• 1 eggplant, diced
• 4 garlic cloves, minced
• 1 small yellow onion, finely chopped
• 2 large tomatoes, diced
• 1-2 tsp Italian seasoning or dried oregano, basil
• ½ half of a red or orange bell pepper, chunks or diced
• ½ cup Vegetable broth
• Salt and pepper to taste
• 2-3 tbsp olive oil
• 1 cup tomato sauce
• 1 ½ cup of uncooked your choice of pasta, gluten-free if desired

About 4 portions.

Is salting an eggplant necessary?

It used to be important in the old days and in the days when eggplant varieties had a lot of bitterness in them. Today, this is not the case, they are very mild and I honestly haven’t ‘’met’’ a very bitter eggplant in a long time (and this is for several countries I’ve lived in!)

If you’re still unsure, I’d recommend not salting but peeling eggplant skin off before cutting and cooking. But this way you may end up with too mushy eggplant in the end. Personal preferences that’s what matters!

How do you make an eggplant pasta?

Here are two ways you can make this eggplant pasta.

For more soft and creamy pasta simply follow this recipe steps and you’re good to go. 

The other method will take you longer but also worth it! If you love your eggplants with a more firm texture on the outside, I’d recommend roasting them priorly in the oven. 

How to make a tomato eggplant pasta

• Cook pasta as per package instructions.

• In a large pan/skillet cook the eggplant on medium to low until slightly softened. Salt and pepper to taste. (Eggplant will continue to soften as you add other veggies. 

• Add onions, cook for few minutes and follow with the minced garlic. 

• Add tomatoes, bell pepper and cook for 5 minutes or until peppers become soft to touch.

• Pour in tomato sauce and vegetable broth (I usually mix those two before adding to the pasta), season with salt and pepper.

• Stir in dried herbs, cooked pasta and let simmer for 3 minutes and serve while hot sprinkled with parmesan cheese.

What is the best way to eat eggplant?

• Eggplant mini pizzas – Slice the whole eggplant into thick slices and top up with veggies and lots of cheese (mozzarella is the way to go here!)

• Baba Ganoush, chickpea and eggplant hummus

• Roasted as whole or halves with olive oil and herbs and then served as a side dish 

PIN THIS POST NOW AND SAVE FOR LATER

• Stir fry

Recipe variations and what to serve with eggplant pasta

• If you have some cheesy garlicky bread on hand this will be the only thing you need to accompany this lovely eggplant pasta. A glass of Sauvignon Blanc from Marlborough wouldn’t hurt either! 

• To make it Vegan simply omit the parmesan cheese or use my Vegan parmesan Cheese instead.

• Fresh green garden salad

• Pecorino, Ricotta or crumbled feta cheese all the way on the top!

• Or a little hint of chili powder/flakes to add some heat to your meal.

• Or use roasted/baked eggplant instead of fried. You can also roast all of the veggies in the oven right before mixing them with pasta and sauce. 

If you try this recipe, please leave a comment and a star rating below.  I’d love it if you would share it on Facebook or pin it to your favorite recipe board on Pinterest! Your feedback is so important and it helps other TYB readers who are planning to make this recipe. Thank you, appreciated!

Want More Yummy?

Join the TYB Community by subscribing to my newsletter and follow me on Instagram, Facebook, Twitter, and Pinterest to get the latest yummy recipe updates.

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

DID YOU MAKE THIS RECIPE?

If you made this recipe I would love to see it and share it! Please tag me on IG @theyummy_bowl, using the hashtag #theyummy_bowl.