Eggplant Tomato Pasta
Soft eggplant pieces give a garlic-tomato sauce more body without adding another pan of vegetables to the table. This is a pasta dinner worth allowing enough time for: browned surfaces do not mean the eggplant is soft inside. Simmer until the cubes lose their firm centers, then loosen the finished sauce with pasta water only as needed.
European · Preparation time: 12 min · Cook time: 28 min · Total time: 40 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 280 g Eggplant
- 180 g Dried pasta
- 300 g Canned crushed tomato
- 8 g Garlic
- 30 ml Olive oil
- 3 g Fine salt
- 1500 ml Water
Allergens listed for these ingredients · Wheat. Check package labels.
Step-by-Step Instructions
- Cut eggplant into 1.5 cm cubes. Heat the oil in a wide skillet and brown the eggplant over medium heat, turning often.
- Add chopped garlic, tomatoes and 1 g salt. Cover loosely and simmer until the eggplant is soft all the way through.
- Boil the pasta in the measured water with remaining salt according to its package. Drain, reserving a cup of water, then toss with the eggplant sauce, loosening with a splash of cooking water.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, skillet, saucepan or pot sized for the ingredients, mixing bowl, sieve or colander, spatula or spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep eggplant for the softened sauce cubes. Zucchini releases more water and softens sooner, so an equal weight under the same covered simmer is not an established alternative here.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.