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Eggplant and Fresh Tomato Pasta Recipe

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4.4 from 145 reviews

This Eggplant and Fresh Tomato Pasta is a vibrant and satisfying Italian-inspired dish featuring tender cubes of sautéed eggplant combined with fresh cherry and ripe large tomatoes, garlic, and aromatic basil. Cooked with a hint of crushed red pepper flakes for subtle heat, and tossed with short tubular pasta, this recipe delivers a perfect balance of flavors and textures for a comforting meal.

Ingredients

Scale

Vegetables & Herbs

  • 1 3/4-2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
  • 1 1/2 cups cherry tomatoes (any color or variety)
  • 2 very ripe large tomatoes
  • 1/2 medium onion, diced
  • 4 garlic cloves, thinly sliced
  • 1/4 cup chopped fresh basil leaves, plus more for serving

Pantry Items

  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1/2 teaspoon crushed red pepper flakes, or more to taste (optional)

Pasta

  • 12 ounces pasta such as rigatoni, ziti, paccheri, canneroni, or any short, tubular shape

Cheese

  • Grated Parmesan cheese, for serving

Instructions

  1. Prepare the eggplant: Begin by cutting the globe eggplants into 1-inch cubes. Heat 4 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the eggplant cubes, season with kosher salt and freshly cracked black pepper, and sauté until the eggplant is tender and golden brown, about 8-10 minutes. Stir occasionally to ensure even cooking. Once cooked, remove the eggplants from the pan and set aside.
  2. Sauté the aromatics: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the diced onion and cook over medium heat until translucent, about 3-4 minutes. Add the thinly sliced garlic and crushed red pepper flakes (if using), cooking for another 1-2 minutes until fragrant but not browned.
  3. Add fresh tomatoes: Stir in the cherry tomatoes and chopped ripe large tomatoes. Cook for 5-7 minutes, allowing the tomatoes to soften and release their juices, creating a fresh, chunky sauce. Season with additional salt and pepper to taste.
  4. Cook the pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Cook your chosen short tubular pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
  5. Combine and finish: Return the sautéed eggplant to the skillet with the tomato mixture. Add the cooked pasta directly into the skillet and toss everything together over low heat. If the sauce seems too thick, add reserved pasta water a little at a time to loosen it up. Stir in the chopped fresh basil leaves for a burst of herbal brightness.
  6. Serve: Spoon the pasta onto plates or into bowls, and garnish with additional fresh basil and a generous sprinkle of grated Parmesan cheese. Serve immediately for the best flavor and texture.

Notes

  • If you prefer less heat, omit the crushed red pepper flakes.
  • For a creamier sauce, consider adding a splash of pasta cooking water or a bit of olive oil when combining pasta and sauce.
  • Use fresh, ripe tomatoes for the best flavor and texture in the sauce.
  • This dish pairs beautifully with a crisp green salad and crusty bread for a complete meal.
  • Leftovers can be refrigerated and reheated gently on the stovetop with a splash of water or olive oil.

Find it online: https://amandafood.com/eggplant-and-fresh-tomato-pasta-recipe/