Eggplant Pasta with Simple Tomato Sauce
This eggplant and tomato pasta is quick, flavorful, and perfect for weeknight dinners. Made with simple ingredients and tender, delicious eggplant!
Looking for more simple eggplant recipes? Try these easy Japanese eggplant recipes!
Featured Comment
From Mary Teague: “This recipe makes a fresh and light meal. I served sliced cucumbers, mixed with rice vinegar, mirin, and salt, along with crusty bread. Delightful and very easy!”
Recipe Ingredients
You’ll need the following ingredients to make this eggplant pasta recipe:
How To Make Eggplant Pasta: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Cook the eggplant slices until tender.
Step 2
Sauté onion, garlic, and chili pepper over low heat.
Step 3
Stir in the canned tomatoes and salt and simmer until thickened.
Step 4
In the meantime, cook the pasta according to package directions.
Step 5
Add the cooked eggplant and pasta to the tomato sauce.
Step 6
Toss everything gently to combine.
Serve in a bowl and top with grated Parmesan cheese or fresh basil for extra flavor. Enjoy!
Want more Japanese Plant-Based Ideas?
Get 10 Easy
Vegetarian recipes
More Eggplant Recipes You Will Love
Leave a Rating!
I hope you enjoy this recipe! Don’t forget to rate it and share your thoughts!
Eggplant Pasta with Simple Tomato Sauce
Equipment
Ingredients
Instructions
- Prep the Ingredients: Slice the eggplants into rounds. Finely chop the garlic and onion.
- Cook the Eggplant: Heat 2 tablespoons of olive oil in a frying pan over medium heat. Cook the eggplant slices on both sides until tender, then set aside.
- Make the Sauce: Add the remaining olive oil to the pan. Sauté onion, garlic, and chili pepper over low heat until fragrant. Stir in the canned tomatoes and salt, bring to a boil, then simmer for 10 minutes until slightly thickened.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package directions.
- Combine and Serve: Add the cooked eggplant and drained pasta to the tomato sauce. Toss gently to combine and season with salt and pepper to taste. Serve on a plate and enjoy!
Notes
- Use Pasta Water: Always reserve some pasta cooking water before draining. If the sauce is too thick, add a splash to loosen it and help the sauce coat the pasta.
- Make Ahead: The tomato sauce (without the pasta) can be prepared 1–2 days in advance and stored in the fridge. Reheat gently, then toss with freshly cooked pasta before serving.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
This recipe makes a fresh and light meal. I omitted the pepper and sprinkled grated Parmesan on top. I served sliced cucumbers, mixed with rice vinegar, mirin, and salt along with crusty bread. Delightful and very easy!
Thanks for your comment! I’m so glad you enjoyed it!