Mediterranean-Style Eggplant Pasta Recipe

Name: Mediterranean-Style Eggplant Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut into 3/4-inch slices; salt as needed; 9 ounces pappardelle pasta (wide fettuccine noodles); 3 tablespoons olive oil, divided; 1 onion, finely chopped; 3 cloves garlic, minced; 2 teaspoons dried oregano; 1 (18 ounce) can crushed tomatoes; 1 tablespoon red wine vinegar; 1 teaspoon salt; 1 teaspoon white sugar; 1/2 teaspoon freshly ground black pepper; 1/2 pound fresh buffalo mozzarella cheese, torn into pieces; 1/2 cup chopped fresh basil, or more to taste

Servings: persons

1 eggplant, cut into 3/4-inch slices
salt as needed
9 ounces pappardelle pasta (wide fettuccine noodles)
3 tablespoons olive oil, divided
1 onion, finely chopped
3 cloves garlic, minced
2 teaspoons dried oregano
1 (18 ounce) can crushed tomatoes
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon white sugar
1/2 teaspoon freshly ground black pepper
1/2 pound fresh buffalo mozzarella cheese, torn into pieces
1/2 cup chopped fresh basil, or more to taste

1
Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
2
Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
3
Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
4
Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
5
Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 eggplant, cut into 3/4-inch slices, salt as needed, 9 ounces pappardelle pasta (wide fettuccine noodles), 3 tablespoons olive oil, divided, and more.

Yes, Mediterranean-Style 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.

That's it — enjoy your meal!

Mediterranean-Style Eggplant Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions