Eggplant Pasta Food

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Pasta alla Norma (Eggplant pasta) image

Recipe video above. This is a traditional Italian pasta dish from Sicily, usually begun by cooking eggplant on the stove in a hefty amount of oil. I prefer roasting the eggplant - less oil plus the eggplant holds its shape better, especially when you roast at a high temp to caramelise the surface!Finishing with a good amount of fresh basil is traditional but even if you don't have any, there's other alternatives to add a touch of other flavour - such as fresh thyme, or extra dried herbs in the sauce.This is an excellent and satisfyingly "meaty" vegetarian main dish that will have even card-carrying carnivores asking for seconds!

Provided by Nagi

Categories     Mains

Number Of Ingredients 15

800g / 1.6 lb eggplant (, cut into 2.5cm/1" cubes (2 medium/large ones))
2 tbsp extra virgin olive oil
1/2 tsp each salt and pepper
2 tbsp extra virgin olive oil
2 garlic cloves (, finely minced)
1/2 small onion (, very finely chopped (or 2 eschallots))
1/4 cup dry white wine (, anything not too sweet or woody (Note 1))
700g / 24 oz tomato passata ((aka tomato puree, Note 2))
1/4 cup water
1 tsp dried Italian herbs (or oregano)
1/2 tsp red pepper flakes (, optional (for a hint of heat))
1/2 tsp each salt and pepper
300g / 10 oz spaghetti or other pasta, long or short ((macaroni, rigatoni, penne, ziti, fettucini, bucatini))
1/2 cup basil leaves (, roughly chopped (Note 3))
Parmesan cheese (, grated (or ricotta salata if you have it - more traditional))


  • Preheat oven to 240°C / 450°F (220°C fan). Line a tray with baking / parchment paper.
  • Toss eggplant with oil, salt and pepper. Spread on the tray and roast for 20 minutes.
  • Flip, then roast for a further 5 minutes. Cool on tray (this helps the eggplant hold its shape when tossing).
  • Bring a large pot of salted water to the boil. Start cooking the pasta a couple of minutes after you start making the sauce (next section), until al dente or to your liking.
  • Heat oil in a very large skillet over medium heat. Add garlic, cook for 20 seconds until golden, then add onion and cook for 2 to 3 minutes until translucent and cooked through.
  • Increase heat to medium-high and add wine, if using. Let it simmer, scraping the base of the pan to deglaze, until the wine mostly evaporates.
  • Add tomato passata. Now pour the water into the passata bottle, screw on the lid, shake, and pour that in too (waste nothing!)
  • Add dried herbs, red pepper flakes, salt and pepper. Stir and simmer 5 minutes.
  • Stir in eggplant, then add cooked and drained pasta. GENTLY toss until pasta is coated in the sauce (so the eggplant doesn't turn into complete mush!).
  • Serve immediately, garnished with a good pinch of fresh basil and parmesan.

Nutrition Facts : Calories 530 kcal, Carbohydrate 83 g, Protein 15 g, Fat 16 g, SaturatedFat 2 g, Sodium 828 mg, Fiber 12 g, Sugar 18 g, ServingSize 1 serving


Eggplant (Aubergine) Sauce for Pasta image

A neighbor gave me a big bag of Eggplant, I have lots of tomatoes from our garden. We love Ratatouille, So I came up with this recipe for canning.

Provided by Barb G.

Categories     Sauces

Time 1h40m

Yield 7 pints

Number Of Ingredients 13

2 tablespoons olive oil
1 large onion, chopped
6 garlic cloves, chopped
1 large bell pepper, chopped
2 lbs eggplants, peeled & cubed
8 cups tomatoes, peeled & cubed
1 (6 ounce) can tomato paste
4 tablespoons fresh basil
2 teaspoons dry oregano
1/3 cup sugar
1/8 cup salt
1 teaspoon pepper
1 cup dry red wine


  • In a very large kettle, heat olive oil over medium heat.
  • Add onion and garlic; cook until the onion is soft.
  • Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
  • Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
  • Put into hot jars and seal.
  • Makes 7 pints or 4 quarts.
  • Process in hot water bath for 40 minutes.
  • This is very good served over pasta with Mozzarella cheese.

Nutrition Facts : Calories 207.3, Fat 4.8, SaturatedFat 0.7, Sodium 2231.1, Carbohydrate 35, Fiber 9, Sugar 22.7, Protein 4.9


Roasted Eggplant and Tomato Pasta image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving


  • Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
  • Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
  • Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
  • Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
  • Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
  • Serve pasta drizzled with a little more oil and the herbs.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams


Mediterranean-Style Eggplant Pasta image

A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.

Provided by Debbie

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 55m

Yield 4

Number Of Ingredients 14

1 eggplant, cut into 3/4-inch slices
salt as needed
9 ounces pappardelle pasta (wide fettuccine noodles)
3 tablespoons olive oil, divided
1 onion, finely chopped
3 cloves garlic, minced
2 teaspoons dried oregano
1 (18 ounce) can crushed tomatoes
1 tablespoon red wine vinegar
1 teaspoon salt
1 teaspoon white sugar
½ teaspoon freshly ground black pepper
½ pound fresh buffalo mozzarella cheese, torn into pieces
½ cup chopped fresh basil, or more to taste


  • Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.
  • Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.
  • Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.
  • Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.
  • Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 68.1 g, Cholesterol 44.6 mg, Fat 24.4 g, Fiber 9.5 g, Protein 21.9 g, SaturatedFat 9.9 g, Sodium 890.7 mg, Sugar 13.1 g


Pasta with aubergine & tomato sauce image

This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!

Provided by Kate McCullough

Categories     Mains     Jamie Magazine     Lunch & dinner recipes     Healthy dinner ideas     Healthy vegetarian recipes     Pasta & risotto

Time 40m

Yield 4 to 6

Number Of Ingredients 8

1 small onion
2 cloves of garlic
½ a bunch of fresh basil
2 aubergines
4-6 tablespoons olive oil
1 x 400 g tin of quality chopped tomatoes
500 g dried rigatoni
80 g ricotta cheese


  • Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
  • Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
  • Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
  • Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
  • Cook the pasta according to the packet instructions, drain, then stir through the sauce.
  • Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.

Nutrition Facts : Calories 510 calories, Fat 15.6 g fat, SaturatedFat 2.9 g saturated fat, Protein 18.8 g protein, Carbohydrate 78.9 g carbohydrate, Sugar 9.4 g sugar, Sodium 0.70 g salt, Fiber 3.4 g fibre


Roasted Eggplant Pasta image

6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.

Provided by Bethany Kramer

Categories     Main Course

Number Of Ingredients 8

1 large eggplant, (cut into cubes)
1 small yellow onion, chopped ((or half of a large onion))
1-2 Tablespoons oil
1/2 teaspoon garlic powder
2-3 cups tomato sauce
1 16 oz. box of pasta noodles ((see notes))
salt & black peppers
fresh basil (*optional)


  • Preheat oven to 400F.
  • Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
  • Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
  • Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
  • Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg


Antonia's Pasta Alle Melenzana (Eggplant Pasta) image

Provided by Food Network

Time 57m

Yield 4 to 6 servings

Number Of Ingredients 14

Olive oil
2 tablespoons butter
1 large Vidalia onion, chopped
3 large eggplants, chopped (5 cups)
3 whole garlic cloves, peeled
Leaves from 10 to12 sprigs of fresh basil
Kosher salt
10 to 15 plum tomatoes
Freshly ground black pepper
Pinch of sugar
1 1/2 pounds dry fettuccine
1/2 pound packaged mozzarella, cut into 1/2-inch cubes
1.1 pounds fresh mozzarella, cut into 1/2-inch cubes
1/2 cup freshly grated Parmesan cheese


  • Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
  • In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
  • When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
  • In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettuccine according to directions on the package. Drain well.
  • To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.


Eggplant Pasta Sauce image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find!

Provided by Engrossed

Categories     Sauces

Time 1h15m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil (original has 1/2 cup!)
3 garlic cloves, minced
1 medium eggplant, unpeeled and chopped (about 1 lb.)
2 medium green bell peppers, seeded and diced
3 cups tomatoes, peeled and chopped
3/4 cup black olives, sliced
4 tablespoons capers, rinsed
1 -2 teaspoon dried oregano
1/2-1 teaspoon dried basil
salt, to taste
fresh ground black pepper, lots to taste
12 ounces tomato paste
2 cups dry white wine or 2 cups vegetable broth, more if needed


  • Heat olive oil over medium-low heat in a large skillet. Add garlic.
  • Add eggplant and bell peppers and toss.
  • Stir in tomatoes, olives and capers.
  • Add remaining ingredients, stir and cover.
  • Turn heat down to very low and allow sauce to gently simmer for about 1 hour, stirring occasionally to keep it from scorching, add more wine or water if it gets to thick.


Pasta with Eggplant Sauce {Pasta Alla Norma} image

This traditional Sicilian pasta dish of eggplant cooked with tomato sauce makes for a satisfying vegetarian dinner that can be thrown together in under an hour.

Provided by Erren Hart

Categories     Dinner

Time 55m

Number Of Ingredients 10

1 pound pasta
4 small eggplants (cut in half)
cooking spray
1 tablespoon olive oil
3 garlic cloves
14 ounces can plum tomatoes
1 cup white wine
fresh basil (A big handful )
¼ cup Parmesan cheese (freshly grated )
salt and pepper (to taste)


  • Pre-heat your oven to 400F. Place the eggplant halves face down on a baking sheet. Spray with cooking spray and roast for 30-35 minutes (you'll know they're done when the skin shrivels). When ready, carefully scoop out the fleshy center with a spoon and run a knife through it to cut into strips.
  • Bring a large pot of salted water to a roaring boil, and cook the pasta until about 2 minutes underdone.
  • While the pasta cooks, heat the oil over medium-high heat in a large, deep sauté pan. Add the garlic and cook until just brown.
  • Add tomatoes followed by the wine. Raise the heat and allow the alcohol to cook off the wine. While the wine cooks down, crush the tomatoes with a potato masher or the back of a spoon.
  • Add the eggplant and basil to the tomatoes and mix well to combine, lower the heat and allow to simmer while the pasta finishes cooking.
  • Before straining the pasta, with a ladle or strainer, use a mug to remove a cup of pasta water. Then drain the pasta and mix it into the sauce in the pan with half the cooking water. Cook for 2 - 3 minutes (adding more pasta water if it starts getting a bit dry). Check to see if the pasta is cooked. When done, add freshly grated cheese to the pasta and mix well to incorporate.
  • Taste for seasoning and season with salt and pepper as needed. Serve with more grated cheese.

Nutrition Facts : Calories 662 kcal, Carbohydrate 118 g, Protein 22 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 124 mg, Fiber 18 g, Sugar 22 g, ServingSize 1 serving


Eggplant Recipes: Baked Eggplant Parmesan image

This baked eggplant parmesan is one of our favorite eggplant recipes!

Provided by Phoebe Moore

Categories     Main Course

Time 1h

Number Of Ingredients 14

2 large eggplant (cut into ¼-inch thick rounds)
2 eggs (beaten)
¼ cup almond milk
1½ cups panko breadcrumbs
1¼ cup grated Parmesan cheese (divided)
2 teaspoons oregano
2 tablespoons fresh thyme
½ teaspoon red pepper flakes
½ teaspoon sea salt (more for sprinkling)
Freshly ground black pepper
Extra-virgin olive oil (for drizzling)
28 ounces Marinara Sauce
2 large balls fresh mozzarella (thinly sliced)
⅓ cup fresh basil leaves


  • Preheat the oven to 400°F and line 2 baking sheets with parchment paper.
  • In a medium-sized shallow dish, whisk the eggs and almond milk.
  • In another medium-sized shallow dish, combine the panko, 1 cup Parmesan cheese, oregano, thyme, red pepper flakes, salt, and several grinds of pepper.
  • Dip the eggplant slices into the egg mixture and then into the panko mixture. Place onto the baking sheets, drizzle with olive oil, and bake for 18 minutes or until tender and golden brown.
  • In an 8x12 or 9x13-inch baking dish, spread ½ cup marinara, layer half the eggplant, and top with 1 cup of marinara and half the mozzarella. Repeat with the remaining eggplant, the remaining marinara, and the remaining mozzarella. Sprinkle with the remaining ¼ cup Parmesan cheese, drizzle with olive oil, and sprinkle with a few more pinches of sea salt. Bake for 20 minutes or until the cheese is nicely melted. Turn the oven to broil and broil for 2 to 4 or until the cheese is browned and bubbling.
  • Remove from the oven and top with fresh basil.


Eggplant Pasta image

I adore Eggplant Parmesan, but not so much the time it takes to make. You know what doesn't take a long time to cook? Noodles. Can you make noodles out of eggplant? Heck yeah you can. And if you play your culinary cards right, you can get all the flavor of eggplant Parm in just 60 seconds.When shopping for an eggplant, choose one with tight skin, no wrinkles or blemishes. It should be kind of heavy for its size, and when pressed with a finger, the flesh will give slightly, but bounce back all the way.A note on purging: Eggplants are 95 percent water, and that water is laden with rather bitter-tasting alkaloids. This is why most of the eggplant served in America feels like Styrofoam and tastes like old coffee. By "curing" the eggplant with salt, much of this troublesome fluid can be drawn out. The result: better flavor and a meaty, toothsome texture that won't remind you of biting off a chunk of cooler.This recipe first appeared in Season 5 of Good Eats.

Provided by Level Agency

Categories     Mains

Time 50m

Number Of Ingredients 10

1 large eggplant, about 1 pound
Kosher salt
1 tablespoon olive oil
1/4 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1 small tomato, seeded and chopped
3 tablespoons heavy cream
1 tablespoon thinly sliced basil
2 tablespoons grated Parmesan cheese
1 tablespoon breadcrumbs


  • Peel the eggplant, leaving 1 inch of skin at the top and bottom. Using a mandoline, slice the eggplant lengthwise into 1/4-inch thick slices.
  • Place the eggplant slices on a wire rack set over the sink and generously sprinkle with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry. Cut the slices into 1/4-inch wide strips so that they resemble linguine.
  • Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the bail and Parmesan. Transfer to a serving dish, top with breadcrumbs, toss, and serve immediately.


Pasta Alla Norma (Tomato And Eggplant Pasta) image

Pasta Alla Norma is a traditional Sicilian pasta dish made with eggplant/aubergine, tomatoes, basil and cheese. It's perfect for those nights when you want a healthy and filling vegetarian home cooked dinner, but without any fuss.

Provided by Helen

Categories     Main Course

Time 35m

Number Of Ingredients 12

4 tablespoons olive oil
1 medium eggplant ((aubergine) cut into small cubes (about 1cm²))
4 garlic cloves (crushed or sliced)
1/4 teaspoon crushed chilis ((or 1/2 teaspoon if you like))
28 ounces whole tomatoes ((two cans))
1 tablespoon balsamic vinegar
1 teaspoon sugar ((or honey))
salt and pepper (to taste)
1 bunch fresh basil
10 ounces pasta (I used a variant of penne, but any medium-sized pasta shapes will do)
1 ball of mozzarella
freshly grated parmesan cheese (to serve)


  • Heat up the olive oil, then stir in the eggplant, making sure it all gets coated in oil. Let cook, stirring occasionally, for about ten to fifteen minutes.
  • Add the garlic and chili flakes to the pan and cook, stirring, for a couple more minutes.
  • Add the tomatoes to the pan, then crush them and break them up with a wooden spoon. Pour in the balsamic vinegar, then add the sugar/honey. Simmer for about 15 minutes or until the eggplant is nice and soft.
  • At the end of the cooking time, season well and stir in most of the basil.
  • Meanwhile, boil the pasta according to the packet instructions (until al dente is best). Then drain, reserving some of the water.
  • Add the pasta to the sauce and toss until well coated. Add enough of the reserved cooking water to make the dish nice and smooth and 'silky'.
  • Rip the mozzarella into the pan and stir again briefly.
  • Serve out into bowls immediately. Top with grated parmesan and the remaining fresh basil.

Nutrition Facts : Calories 462 kcal, Carbohydrate 70 g, Protein 12 g, Fat 16 g, Sodium 294 mg, Fiber 8 g, Sugar 12 g, SaturatedFat 2 g, Cholesterol 1 mg, ServingSize 1 serving


Pasta alla Norma Recipe image

Pasta alla norma is a satisfying Sicilian pasta with tender eggplant, tomato sauce, and ricotta salata cheese. All the comforting Italian flavors we love in just one pan. This is one vegetarian main dish that even meat lovers will enjoy.

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 10

2 eggplants ((about 2 pounds in total))
Kosher salt
Extra virgin olive oil
5 garlic cloves, (minced)
1 teaspoon crushed red pepper flakes
2 14.5- ounce cans diced tomatoes with their juices
1 ½ teaspoon dry oregano
¾ pound Rigatoni pasta
½ cup chopped fresh parsley
½ cup grated Ricotta salata


  • Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
  • Heat the oven to 425 degrees F.
  • Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
  • Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
  • When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
  • Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
  • Add chopped parsley and grated ricotta salata cheese to finish.

Nutrition Facts : Calories 375.7 kcal, Carbohydrate 70.6 g, Protein 15 g, SaturatedFat 2.3 g, Cholesterol 12.1 mg, Sodium 54.1 mg, Fiber 9.9 g, ServingSize 1 serving


Eggplant and Roasted-Pepper Pasta image

We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

2 medium red bell peppers
2/3 cup extra-virgin olive oil
2 medium eggplants, peeled and cut into 3/4-inch cubes (about 8 cups)
2 cloves garlic, very thinly sliced (1 tablespoon)
Kosher salt and freshly ground pepper
1 teaspoon finely chopped fresh oregano
2 tablespoons red-wine vinegar
1/2 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving
4 ounces fresh mozzarella, torn into bite-size pieces
12 ounces campanelle or other curly pasta


  • Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
  • Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
  • Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.


Eggplant Pasta image

Provided by Alton Brown

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 medium-large eggplants
Kosher salt, for purging
4 tablespoons olive oil
1 teaspoon garlic, minced
1/2 teaspoon chile flakes
4 small tomatoes, seeded and chopped
1/2 cup cream
4 tablespoons basil chiffonade
1/4 cup freshly grated Parmesan
Freshly ground pepper


  • Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
  • In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.


Pasta alla Norma (Pasta with eggplant) image

One of Sicily's most famous dishes, this specialty from Catania is a tribute to "Norma", the opera by Vincenzo Bellini: pasta alla Norma (pasta with eggplant) is an institution!

Provided by GialloZafferano

Categories     First Courses

Time 1h20m

Number Of Ingredients 9

Sedani Rigati pasta 3 ¼ cups
Salted ricotta cheese ¾ cup
Eggplant 1 lb
Extra virgin olive oil 1 drizzle
Garlic 2 cloves
Cluster tomatoes 2 lbs
Basil fresh ¼ cup
Fine salt to taste
Extra virgin olive oil to taste


  • To prepare the pasta alla Norma , wash and dry the cluster tomatoes, then cut them into quarters 1 . Pour a drizzle of oil into a thick-bottomed pan and sauté two peeled whole cloves of garlic 2 , then remove them if you wish. When the garlic has sautéed for a few moments, pour in the tomatoes 3
  • and cook over very low heat, covering with a lid 4 ; leave to cook for about twenty minutes until the tomatoes are soft and have released their juice. Once they are ready 5 , strain them through a vegetable mill placed over a bowl 6 to obtain a juicy and smooth pulp.
  • Transfer everything back into the pan 7 and season with salt 8 ; cook for 10-15 minutes more to thicken. Bring a pot of water to a boil, add salt. In the meantime, wash the eggplants, dry them well, trim them, then cut them into thin slices 9 .
  • If you are using commonly sold eggplants, there will be no need to sprinkle them with salt and let them give off their bitter juices. Fry the eggplants in abundant extra virgin olive oil heated to 340°F (170°C) (keep the temperature constant by frying a few eggplants at a time and checking the oil temperature with a kitchen thermometer) 10 . As they turn golden brown, drain them with a skimmer 11 and transfer them to a plate lined with paper towel to absorb the excess oil. Season with salt to taste 12 .
  • Cook the pasta al dente 13 and when it is almost ready, pour the basil leaves into the sauce with the heat off, stir and add the drained pasta directly into the pan 15 . Mix well to flavor.
  • Transfer the pasta onto serving plates, top each portion with abundant slices of fried eggplant 16 , then sprinkle with salted ricotta cheese grated with a coarse grater 17 . Serve your pasta alla Norma with a few slices of eggplant placed in the middle of the table so that guests can add them as they wish 18 !

Nutrition Facts : Calories 569 kcal, Carbohydrate 77.4 g, Sugar 13.4 g, Fat 21.2 g, SaturatedFat 5.71 g, Fiber 7.9 g, Cholesterol 25 g, Sodium 376 g


Eggplant Pasta image

Easy and quick pasta dish!

Provided by alands18

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 55m

Yield 8

Number Of Ingredients 5

¼ cup olive oil
2 cloves garlic, minced
1 eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce) can plum tomatoes with juice, chopped
1 (16 ounce) package rigatoni pasta


  • Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
  • Pour sauce over pasta.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g


Pasta with Eggplant, Capers, and Olives image

Provided by Giovanna Tabanelli

Categories     Olive     Pasta     Eggplant     Summer     Capers     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 17

1 eggplant (1 1/4 lb), peeled and cut into 1/4-inch dice
1 1/2 teaspoons kosher salt
2 tablespoons salt-packed capers *
1 red bell pepper
4 cups vegetable oil
10 green Bella di Cerignola olives, pitted*
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh mint leaves
1/4 cup loosely packed fresh parsley leaves
1/2 teaspoon finely chopped fresh marjoram
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 anchovy fillet, rinsed and chopped
2 tablespoons dry white wine
1 lb penne rigate or fusilli
Special Equipment
a deep-fat thermometer


  • Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.
  • While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.
  • Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.
  • When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.
  • Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.
  • Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.
  • Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.
  • *Available at specialty foods shops and


Sicilian Pasta with Eggplant image

Categories     Cheese     Pasta     Tomato     Vegetarian     Dinner     Basil     Eggplant     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6 as a main course

Number Of Ingredients 7

3 garlic cloves
1 pound Asian eggplants (about 6 medium)
two 28- to 32-ounce cans whole tomatoes
1 pound ridged ziti or rigatoni
1 1/4 cups olive oil
3 ounces freshly grated ricotta salata cheese (about 3/4 cup)
Garnish: fresh basil leaves


  • Peel garlic. Trim stem ends of eggplants. Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices. In a large sieve drain tomatoes. Transfer tomatoes to a bowl and squeeze to break into smaller pieces.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning, until golden brown on both sides. Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer. Season eggplant with salt and pepper.
  • Pour off oil from skillet and wipe clean with paper towels. Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden. Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes. Season sauce with salt and pepper.
  • While sauce is simmering, cook pasta until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander. Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick. Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.
  • Garnish pasta with basil and serve remaining cheese on the side.

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