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Pasta with Eggplant

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When was the last time you ate a great pasta dish or made pasta at home?  Seems like everyone I know is on a gluten free diet or change of life, excluding pasta all together.  That being said, I recently had some friend over and wanted to show them a super easy recipe for pasta with eggplant…I figured the eggplant made the dish sound a little healthier than other options and my friends were game for it so why not?

I used to make an eggplant pasta for the kids and I as it was always super easy to make and just forgot about it until family reminded me, here is how I made this recipe for pasta with eggplant.

I cut the eggplant into small pieces

Cut Eggplant

put the cut eggplant in a pan with a little oil

cut eggplant in pan

cut roma tomatoes

cut tomatoes

added them to my pan with my eggplant, added a little tomato paste as well

eggplanttomato

and while the pasta was cooking I let all the flavors cook together

cooking

added my pasta

mozerella

tossed and added some water from the pasta, then parmesan cheese

parm

yum!  it was done!!!

pasta

As you can see the sauce becomes creamy once I added the pasta water, leaving just the right balance of pasta, eggplant and cheese. I did use fresh mozzarella which makes all the difference, if you are using the hard mozzarella, I would use shredded as it will not melt the same way.  This pasta dish can be made in less than 30 minutes for those in a rush and it looks very impressive if I say so myself.

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Thank you again ~ Patty Limatola-Tanenbaum

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Pasta with Eggplant

Ingredients

  • 2 whole Eggplants, chopped in cubes
  • 1 tablespoon Olive Oil
  • 1 clove Garlic
  • 3 whole Roma Tomatoes, chopped
  • 2 tablespoons Tomato Paste
  • 1 ball Fresh Mozzarella (or 1/2-1 cup shredded)
  • 1/2 cup Parmesan Cheese, grated
  • 1 pound Pasta
  • water from pasta

Directions

  1. Cook pasta according to package details.
  2. In a saucepan, add oil and eggplant, cook for 5-6 minutes, add garlic, tomatoes and tomato paste. Cook for an additional 5-7 minutes (the sauce will be thick).
  3. To the sauce pan add cooked pasta, fresh mozzarella (or shredded) and mix well, add about 1/4 cup of pasta water, continue to add 1/4 of pasta water until you get the consistency you desire. Top with parmesan cheese, add more water if needed and serve.
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