Pasta with Eggplant

(12 votes)

2 tablespoons olive oil
1 tablespoon minced garlic
1 medium onion, chopped
1 eggplant, unpeeled, cut into cubes (1 inch)
1 - 15 ounce can tomato sauce
1/3 cup water (rinse out tomato sauce can)
salt and pepper to taste
1-2 sprigs italian parsley, snipped
7-8 leaves fresh basil
dash of cayenne pepper
1 pound rigatoni or other pasta

Sauté garlic and onion in olive oil for about 4-5 minutes. Add the cubed eggplant and cook for another 8-10 minutes. Add the rest of the ingredients in order given and simmer while you prepare the pasta.

Boil the pasta in plenty of salted water until al dente. Put the pasta in a large, shallow bowl and add two-thirds of the sauce. Toss together with about 2 cups of grated Parmagiano cheese. Put the remaining sauce on top with more cheese. Serve immediately.


Comments:

OH MY G*D! This was literally the best pasta dish I have ever eaten - let alone, made! Thanks for sharing it!
Stuffed & Smiling!, Newtown, CT

Awesome recipe! Thank u soo much !
Monique, Location not stated.

WOW I HAVE NEVER HAD A DISH OF PASTA WITH EGGPLANT LIKE THIS BEFORE ITS TO DIE FOR. AND IM SICILIAN
joe, aurora ontario

this was so easy to make but so delicious! we swapped parsley with orgeno and added chopped yellow capsicum and sliced chorizo, it was to die for! easy on the stomach too, doesnt feel heavy and congested afterwards :)
AKAMA, Auckland, NZ

Very good! We used our homemade pasta and it was a $20 entre at a restaurant!
Anne, Location not stated.

Excellent Excellent Excellent Thanks so much!!!
Dawn, new york


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