Pasta Aubergine Recipe

Name: Pasta Aubergine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant (approximately 1 pound), trimmed and cut into 3/4-inch cubes; 1/4 cup extra-virgin olive oil; 1/2 medium yellow onion, chopped; 1 teaspoon packed light brown sugar; 3 garlic cloves, minced; 1/2 teaspoon House Herbs (page 233) or other Italian herb blend; 1/2 teaspoon kosher salt; Pinch of red pepper flakes; 2 bay leaves; 1/2 cup white wine; 1 28-ounce can diced tomatoes in juice; 2 tablespoons capers, drained; 10 ounces rigatoni (about 4 cups)

Servings: persons

1 medium eggplant (approximately 1 pound), trimmed and cut into 3/4-inch cubes
1/4 cup extra-virgin olive oil
1/2 medium yellow onion, chopped
1 teaspoon packed light brown sugar
3 garlic cloves, minced
1/2 teaspoon House Herbs (page 233) or other Italian herb blend
1/2 teaspoon kosher salt
Pinch of red pepper flakes
2 bay leaves
1/2 cup white wine
1 28-ounce can diced tomatoes in juice
2 tablespoons capers, drained
10 ounces rigatoni (about 4 cups)

1
Preheat the oven to 400 F.
2
In a roasting pan, toss the eggplant with the olive oil.
3
Scatter the onion over the eggplant and sprinkle the brown sugar on top.
4
Bake for about 45 minutes, stirring twice to prevent the edges from browning.
5
While the eggplant is baking, combine the garlic, herbs, salt, red pepper flakes, bay leaves, white wine, and diced tomatoes in a medium bowl.
6
After 45 minutes, reduce the oven temperature to 350 F.
7
Remove the roasting pan from the oven and stir the tomato mixture into the roasted eggplant.
8
Cover the pan tightly with foil and bake for an additional 1 1/2 hours.
9
The eggplant should be very tender.
10
Remove the pan from the oven and stir in the capers.
11
Let the eggplant cool, uncovered, for 5 minutes.
12
Remove the bay leaves.
13
Cook the pasta according to package directions and toss with the sauce.
14
Serve warm.
15
The sauce can be refrigerated for up to 5 days.
16
Once combined, the dish can be refrigerated for 1 day and then reheated in a 350F.
17
oven for 30 minutes.

263

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 13 ingredients. The key ingredients include: 1 medium eggplant (approximately 1 pound), trimmed and cut into 3/4-inch cubes, 1/4 cup extra-virgin olive oil, 1/2 medium yellow onion, chopped, 1 teaspoon packed light brown sugar, and more.

Yes, Pasta Aubergine 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!

Pasta Aubergine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions