Tuscan Eggplant Pasta Recipe

Name: Tuscan Eggplant Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant , peeled and cubed; 1 large shallot, diced; 3 clove garlic, minced; 3 tbsp butter; 3 tbsp olive oil; 1/2 tsp salt & pepper, divided; 8 oz Italian Trottole pasta; 1 24 oz. jar marinara sauce (I used Barilla..yum!); 6 oz evaporated milk; 1/4 cup kalamata olives; 4 tbsp fresh oregano, roughly chopped; 5 sundried tomatoes in oil, chopped; 3 tbsp freshly grated romano cheese plus extra for topping garnish

Servings: persons

1 eggplant , peeled and cubed
1 large shallot, diced
3 clove garlic, minced
3 tbsp butter
3 tbsp olive oil
1/2 tsp salt & pepper, divided
8 oz Italian Trottole pasta
1 24 oz. jar marinara sauce (I used Barilla..yum!)
6 oz evaporated milk
1/4 cup kalamata olives
4 tbsp fresh oregano, roughly chopped
5 sundried tomatoes in oil, chopped
3 tbsp freshly grated romano cheese plus extra for topping garnish

1
Peel and cube eggplant.
2
Sprinkle with 1 tsp salt and let it sit for 20 minutes to draw out some of the water.
3
After 20 minutes, pat the eggplant with a paper towel.
4
Spray a baking sheet with non stick cooking spray.
5
Drizzle just a small amount maybe 2 tbsp.
6
over eggplant and use half the salt & pepper.
7
Toss to coat well.
8
Roast the eggplant for 20 to 25 minutes at 375.
9
Once done, remove from oven and set aside for sauce.
10
In a medium pot cook pasta separately.
11
Drain and set aside.
12
In a large skillet, add butter and olive oil.
13
Toss in shallots and garlic and over medium high heat saute until shallots are transclucent.
14
Add marinara sauce and evaporated milk.
15
Stir well.
16
Stir in remaining ingredients and pasta.
17
Serve warm with freshly grated romano cheese on top.

528

kcal

Calories

Fat

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.

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 eggplant , peeled and cubed, 1 large shallot, diced, 3 clove garlic, minced, 3 tbsp butter, and more.

Yes, Tuscan 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.

Tuscan Eggplant Pasta

How did you like this recipe?

Frequently Asked Questions