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Mediterranean-Style Eggplant Pasta

4

55 min

Mediterranean-Style Eggplant Pasta

Mediterranean-Style Eggplant Pasta Photo 1

Category

Egg appetizer

Time

55 min

Serving

4 persons

Calories

567

Rating

4.00★ (37)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • eggplant, cut into 3/4-inch slices: 1 piece
  • salt as needed:
  • ounces pappardelle pasta (wide fettuccine noodles): 9 piece
  • olive oil: 3 Tbsp (divided)
  • onion: 1 piece (chopped)
  • garlic: 3 clove (minced)
  • oregano: 2 tsp (dried)
  • tomatoes: 1 can (18 ounce can, crushed)
  • red wine vinegar: 1 Tbsp
  • salt: 1 tsp
  • white sugar: 1 tsp
  • black pepper: 0.5 tsp (freshly ground)
  • buffalo mozzarella cheese, torn into pieces: 0.5 pound (fresh)
  • fresh basil: 0.5 cup (to taste, chopped)

Metric Conversion

Stages of cooking

Mediterranean-Style Eggplant Pasta Photo 21
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  1. 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.
    Mediterranean-Style Eggplant Pasta Photo 2
  2. 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.
    Mediterranean-Style Eggplant Pasta Photo 3
  3. 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.
    Mediterranean-Style Eggplant Pasta Photo 4
  4. 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.
    Mediterranean-Style Eggplant Pasta Photo 5
  5. 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.
    Mediterranean-Style Eggplant Pasta Photo 6

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