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.
- 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.