Ingredients and Weight:
- 1 large eggplant (about 1.5 pounds)
- 1 tablespoon olive oil
- 1 onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound dried pasta (such as penne or fusilli)
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley, for garnish (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the eggplant in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Dice the eggplant flesh.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Add the diced eggplant, crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper to the skillet. Bring to a simmer and cook for 10-15 minutes, or until the eggplant is tender.
- While the sauce is simmering, cook the pasta according to the package directions.
- Drain the pasta and add it to the sauce. Stir to combine.
- Transfer to a serving dish and sprinkle with Parmesan cheese and parsley (optional).
Nutritional Information:
Per serving (1 cup):
- Calories: 250
- Fat: 5g
- Carbohydrates: 40g
- Protein: 10g
Dish Characteristics:
- Creamy and flavorful eggplant sauce
- Tender and al dente pasta
- Rich and savory with a hint of sweetness
- Can be prepared in under 30 minutes
User Comments:
- "This eggplant pasta was absolutely delicious! The sauce was smooth and creamy, and the pasta was cooked perfectly. I highly recommend this recipe!"
- "I love eggplant, and this pasta did not disappoint. The flavors were so well-balanced, and I couldn't get enough of it."
- "This dish was a hit with my family and friends. It's easy to make and always impresses."
Special Precautions and Tips:
- If your eggplant is large, you may need to use two.
- You can use any type of pasta you like for this recipe.
- To make the sauce ahead of time, simply follow step 4 and then store it in the refrigerator for up to 3 days. When ready to serve, reheat the sauce and add the cooked pasta.
- Garnish with fresh basil or chopped parsley to enhance the flavor.
