Tomato Eggplant Pasta
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.
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INGREDIENTS
- 2 eggplant, medium, diced
- 4 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 2 large tomatoes, diced
- ½ half of a red or orange bell pepper, chunks or diced
- ½ cup Vegetable broth
- Salt and pepper to taste
- 2-3 tablespoon olive oil
- 1 ½ cup of uncooked pasta, of your choice
- 1-2 teaspoon dried herbs, Italian seasoning blend or oregano, basil, rosemary
- 1 cup tomato sauce
INSTRUCTIONS
- Cook pasta as per package instructions.
- In a large pan cook 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 paste 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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 443kcal
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