How to Make Eggplant Pasta - A Step-by-Step Guide

When it comes to vegetarian pasta dishes, eggplant pasta stands out as a favorite for many. This delicious and filling meal is the perfect option for those looking for a flavorful and satisfying meatless option. The rich and creamy texture of the eggplant pairs perfectly with the pasta, making it a dish that is both comforting and indulgent.

One of the best things about eggplant pasta is that it is incredibly versatile. You can customize it with your choice of pasta, sauce, and season...

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Ingredients

  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • 1 (28 ounce) can plum tomatoes with juice, chopped
  • 1 (16 ounce) package rigatoni pasta

Information

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes.
  • Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
  • Pour sauce over pasta.
  • Nutrition

    295 cal.

    • Total Fat: 8g
    • Saturated Fat: 1g
    • Sodium: 145mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 9g
    • Vitamin C: 11mg
    • Calcium: 50mg
    • Iron: 3mg
    • Potassium: 450mg