Smoky Mediterranean Eggplant and Artichoke Sauce wi

Name: Smoky Mediterranean Eggplant and Artichoke Sauce with Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Shell Pasta Or Any Other Type; 3 Tablespoons Olive Oil; 1 whole Medium Size Eggplant, Chopped Into One Inch Pieces; 1 whole Small Onion, Chopped; 1 pinch Red Pepper Flakes (optional); 2 cloves Garlic, Minced Or Pressed, Optional; 1 can Whole Tomatoes, 28 Oz. Can; 1 cup White Wine; 1 can (14 Oz. Can) Artichoke Quarters, Drained; 1 teaspoon Smoked Paprika; Salt And Pepper; 1/4 cups Fresh Basil, Chopped Or 2 Tablespoons Pesto; 1 pinch Parmesan Cheese (Optional)

Servings: persons

1 pound Shell Pasta Or Any Other Type
3 Tablespoons Olive Oil
1 whole Medium Size Eggplant, Chopped Into One Inch Pieces
1 whole Small Onion, Chopped
1 pinch Red Pepper Flakes (optional)
2 cloves Garlic, Minced Or Pressed, Optional
1 can Whole Tomatoes, 28 Oz. Can
1 cup White Wine
1 can (14 Oz. Can) Artichoke Quarters, Drained
1 teaspoon Smoked Paprika
Salt And Pepper
1/4 cups Fresh Basil, Chopped Or 2 Tablespoons Pesto
1 pinch Parmesan Cheese (Optional)

1
Cook the pasta according to package directions.
2
In a large frying pan, heat about 3 tablespoons of olive oil until almost smoking.
3
Add the eggplant, onion and a good pinch of red pepper flakes if using.
4
Saute, stirring often until the eggplant is wilted and brown (all pieces brown on one side at least).
5
Add the garlic and saute another minute.
6
Drain most of the liquid off the whole tomatoes, but do not squeeze them (we want all the good tomato flavor inside).
7
Add to the pan along with the white wine; simmer for 5 minutes or so, breaking up the tomatoes with a spoon.
8
Add the artichokes, smoked paprika and some salt and pepper, simmer for 10 to 15 minutes or until most of the liquid has evaporated and the sauce is thick and chunky.
9
Stir in the fresh basil or pesto and serve tossed with the pasta and parmesan cheese.

679

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 1 pound Shell Pasta Or Any Other Type, 3 Tablespoons Olive Oil, 1 whole Medium Size Eggplant, Chopped Into One Inch Pieces, 1 whole Small Onion, Chopped, and more.

Yes, Smoky Mediterranean Eggplant and Artichoke Sauce with Shells falls under the Vegetarian 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!

Smoky Mediterranean Eggplant and Artichoke Sauce with Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions