Eggplant Pasta Recipe

Name: Eggplant Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 2 Tbsp. olive oil; 1 small eggplant, peeled and chopped (about 3 c.); 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 (fresh)

Servings: persons

2 Tbsp. olive oil
1 small eggplant, peeled and chopped (about 3 c.)
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 (fresh)

1
Heat olive oil in heavy, large skillet over medium heat.
2
Add eggplant and garlic.
3
Cover mixture and cook until eggplant is just tender, stirring occasionally, about 5 minutes.
4
Mix in red bell pepper, mushrooms, oregano and dried red pepper and saute until mushrooms are tender, about 4 minutes.
5
Add wine and cook until mixture is almost dry, about 2 minutes.
6
Stir in tomato and olives and cook until mixture is just heated through.
7
Transfer sauce to large bowl.
8
Add pasta and pine nuts and toss well.
9
Serve, passing fresh grated Parmesan cheese separately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tbsp. olive oil, 1 small eggplant, peeled and chopped (about 3 c.), 6 garlic cloves, minced, 1 red bell pepper, cut into matchstick-sized strips, and more.

Yes, Eggplant Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Pasta

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