Pasta with Eggplant And Tomato Sauce Recipe

Name: Pasta with Eggplant And Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant diced; 1 x salt; 1 x olive oil for frying; 1 medium onions diced; 1 tablespoon olive oil; 3 each garlic cloves chopped; 2 cups tomato sauce; 1/4 cup red wine dry; 1 pinch sugar; 1 pinch oregano; 16 ounces spaghetti

Servings: persons

1
Arrange diced eggplant on a cookie sheet and sprinkle with salt.
2
Let drain for 30 minutes.
3
Rinse well.
4
Saute drained eggplant in olive oil until lightly browned and set aside.
5
Lightly saute the onion and garlic in about 1 tablespoon olive oil until softened, then add the tomato sauce and wine.
6
Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
7
Season with sugar, if needed, salt and pepper and add the oregano.
8
Return the eggplant to the pot and continue to simmer while the pasta cooks.
9
Cook the pasta until al dente and drain.
10
Toss the pasta with the sauce to mix well and serve immediately.

565

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 11 ingredients. The key ingredients include: 1 large eggplant diced, 1 x salt, 1 x olive oil for frying, 1 medium onions diced, and more.

Yes, Pasta with Eggplant And Tomato Sauce 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 with Eggplant And Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions