Eggplant Pasta
A vibrant eggplant pasta dish featuring roasted eggplant, mushrooms, peppers, and olives, infused with garlic and herbs, perfect for a flavorful vegetarian meal.
Ingredients
- 2 Tbsp. olive oil ⓘ
- 1 small eggplant, peeled and chopped ⓘ
- 6 garlic cloves, minced ⓘ
- 1 red bell pepper, cut into matchstick-sized strips ⓘ
- 6 large mushrooms, sliced ⓘ
- 1 Tbsp. minced fresh oregano ⓘ
- 1/2 tsp. dried crushed red pepper
- 1/3 c. dry red wine ⓘ
- 1 large tomato, chopped ⓘ
- 1/2 c. chopped, pitted black olives ⓘ
- 12 oz. freshly cooked penne or other tubular pasta ⓘ
- 1/4 c. toasted pine nuts
- grated Parmesan cheese ⓘ
Instructions
- Heat olive oil in a heavy, large skillet over medium heat.
- Add eggplant and garlic, then cover and cook until eggplant is just tender, stirring occasionally, about 5 minutes.
- Mix in red bell pepper, mushrooms, oregano, and crushed red pepper, then sauté until mushrooms are tender, about 4 minutes.
- Add red wine and cook until the mixture is almost dry, about 2 minutes.
- Stir in chopped tomato and olives, then cook until the mixture is just heated through.
- Transfer the sauce to a large bowl.
- Add cooked pasta and toasted pine nuts, then toss well.
- Serve topped with freshly grated Parmesan cheese.
Tips & Substitutions
To enhance the flavors, consider roasting the eggplant before adding it to the skillet, which will give it a deeper taste. If you're out of fresh oregano, you can substitute with 1 tsp of dried oregano. For a bit more texture, try adding chopped spinach or kale to the sauce. You can also use whole wheat or gluten-free pasta for a healthier option.
Serving Suggestions
This dish pairs beautifully with a fresh Cucumber-Tomato Salad for a refreshing contrast. For a heartier meal, serve with crusty garlic bread or alongside a light Mediterranean recipe. Garnish with additional grated Parmesan cheese and a sprinkle of fresh oregano for an extra burst of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or olive oil in a skillet over medium heat, stirring occasionally until heated through. You can also microwave it in a covered dish, adding a little moisture to avoid dryness.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Pasta contains roughly 529 calories, with 21g protein, 72g carbohydrates, and 19g fat. It is an excellent source of vitamin D (197% of the Daily Value), iron (77% of the Daily Value), and vitamin C (71% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 716mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While penne works well, feel free to substitute with any tubular pasta like ziti or even spaghetti. Just adjust the cooking time according to the pasta type you choose to ensure it's al dente.
Is this recipe suitable for meal prep?
Yes, this Eggplant Pasta is great for meal prep! You can prepare the sauce in advance and store it separately from the pasta. Combine them just before serving to maintain the pasta's texture and flavor.
Can I make this dish vegan?
Yes! To make this dish vegan, simply omit the Parmesan cheese or use a plant-based cheese alternative. The flavors of the eggplant, olives, and tomatoes provide a rich taste without the need for dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).