Eggplant, Tomato and Onion Pasta Recipe

Name: Eggplant, Tomato and Onion Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 1 1/2 pounds eggplant, baby or white Oriental or regular; 4 teaspoons olive oil; 1 pound onions, diced; 8 or 9 ounces fresh shell pasta, multicolored assortment, if possible; 1 pound ripe field tomatoes, diced; 1 tablespoon coarsely grated ginger; 1 teaspoon sugar; 1 tablespoon reduced-sodium soy sauce; Freshly ground black pepper to taste

Servings: persons

2 quarts water
1 1/2 pounds eggplant, baby or white Oriental or regular
4 teaspoons olive oil
1 pound onions, diced
8 or 9 ounces fresh shell pasta, multicolored assortment, if possible
1 pound ripe field tomatoes, diced
1 tablespoon coarsely grated ginger
1 teaspoon sugar
1 tablespoon reduced-sodium soy sauce
Freshly ground black pepper to taste

1
Turn on broiler and cover pan with double thickness of aluminum foil.
2
Bring water to boil in covered pot for pasta.
3
regular size into 1/2-inch thick slices.
4
Place on broiler pan and brush cut sides sparingly with touch of oil, using about 1 teaspoon.
5
Broil about two inches from source of heat, about 7 to 10 minutes until tops are brown and flesh is soft.
6
Heat remaining 3 teaspoons of oil in non-stick skillet and saute onions until soft and golden.
7
Cook pasta, according to package directions.
8
Add tomatoes and ginger to onions and cook a few minutes while removing the flesh from the eggplant by cutting it from the skin.
9
Cut coarsely and add the flesh to tomato mixture with sugar, soy sauce and pepper.
10
Cook a few minutes to meld flavors and heat through.
11
Drain pasta and mix with tomato mixture.

904

kcal

Calories

Fat

175

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 2 quarts water, 1 1/2 pounds eggplant, baby or white Oriental or regular, 4 teaspoons olive oil, 1 pound onions, diced, and more.

Yes, Eggplant, Tomato and Onion 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, Tomato and Onion Pasta

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