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Eggplant Pasta

Tomato Eggplant Pasta

Julia | The Yummy Bowl
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.
5 from 3 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian, Mediterranean
Servings 4 portions
Calories 443 kcal


  • 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


  • 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.



Calories: 443kcal
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