Pasta with Eggplant Tomato Sauce

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and hearty pasta dish? Look no further than this Pasta with Eggplant Tomato Sauce recipe. This recipe combines tender eggplant, flavorful tomatoes, and aromatic herbs to create a rich and satisfying sauce that pairs perfectly with your favorite pasta. Whether you're a vegetarian or simply looking for a meatless meal option, this recipe is sure to please your taste buds. Get ready to enjoy a comforting bowl of pasta that is both easy to make and bursting with flavors.

Keywords: pasta, eggplant, tomato sauce, vegetarian, comfort food

Pasta with eggplant tomato sauce recipe details

Pasta with eggplant tomato sauce recipe, recipe Rating: 4.7
Number of votes:118

A meatless pasta sauce that’s still hearty. A great eggplant recipe, with a little bit of heat from red pepper flakes.
Ready in: 45 mins

Ingredients

Serves: 6

• 1 pound small eggplant, halved lengthwise
• 2 tablespoons olive oil
• Salt and pepper
• 1 pound penne pasta
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 cup vegetable stock
• 1 large roasted red bell pepper (if canned, drained)
• 2 tablespoons tomato paste
• 1 (28 ounce) can tomatoes in puree, crushed
• Crushed red pepper flakes
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup grated Parmesan cheese

Preparation method

Prep: 20 mins | Cook: 25 mins

1. Preheat oven to 450 degrees F.
2. Brush eggplant flesh with olive oil and sprinkle with salt and pepper; place flesh-side down on baking sheet. Bake for 18 minutes, or until tender.
3. While eggplant is baking, bring a large pot of salted water to boil. Cook pasta in the boiling water according to package directions, then drain.
4. While eggplant is baking and pasta is cooking, pour olive oil into a Dutch oven and place over medium heat. Cook garlic, onion, rosemary, thyme, salt, and pepper for about 6 minutes to soften.
5. Pulse vegetable stock, roasted red bell pepper, and tomato paste in a food processor until smooth. Pour into the Dutch oven with the onion and bring to a boil. Simmer for 1 minute, then add the canned tomatoes and red pepper flakes. Let the sauce simmer.
6. By this time the eggplant should be done and out of the oven. Use a spoon to scrape out the roasted insides; puree the flesh in a food processor until smooth, then pour into the simmering sauce.
7. Serve pasta with sauce on top, sprinkled with grated cheese.