Simple Pasta with Eggplant and Tomatoes
A light pasta with cherry tomatoes and eggplant. Perfect for a quick Italian vegetarian meal.
Equipment
- 1 large pot
- 1 large saucepan
- 1 baking sheet
Ingredients
- 1 eggplant, sliced into ½-inch rounds
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tsp salt
- 3 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon tomato paste
- 1 handful basil leaves
- ½ cup white wine
- 1 cup pasta water
- ½ lb penne or rigatoni
Instructions
- Preheat oven to 375°. Place eggplants spread out on a sheet pan. Sprinkle both sides of the eggplant slices with salt and drizzle with olive oil. Roast in the oven for 12 minutes. Remove the eggplant slices from the oven and slice them into quarters.
- Bring a pot of water to a boil. Salt the water well when it reaches a boil and add your pasta of choice. Make sure to save 1 cup of pasta water.
- In a large pan, heat 3 tablespoon of olive oil to medium heat. Add the onions and saute until translucent, about 6-8 minutes. Then add garlic and saute for two more minutes. Stir in the halved cherry tomatoes and salt. Let the tomatoes sit for 3-5 minutes until they begin to break down.
- Add the tomato paste directly to the pan. Let the tomato paste caramelize for 3 minutes. Pour in the white wine and simmer until the white wine reduces and the tomatoes softened and a sauce develops.
- Stir in the eggplant and half of the basil. Mix well until everything is completely covered in the sauce. Slowly start adding pasta water a ¼ cup at a time, letting the sauce thicken each time. Once the sauce looks thick enough and about half the eggplant is completely broken down, stir in the pasta and the rest of the basil.
- Serve with parmesan cheese!
Notes
- Let the tomatoes break down on their own. Let the skins soften before trying to break them all open. I always use cherry tomatoes, NOT grape tomatoes. There is a distinct difference in flavor and texture.
Nutrition
Calories: 400kcal
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