How to make pasta with eggplant

Eggplant, Brussels sprouts, leeks, bell peppers, cauliflower, broccoli, almost any vegetable can make its way into a pasta dish, and according to the National Pasta Association, people who eat pasta also “tend to consume more vegetables and have healthier diets overall.”

Eggplant makes for an easy week night dinner and while I sometimes use it to create the party that is pasta alla norma, made with eggplant, tomato, basil, and cheese, I also like to keep it simple too. I made an eggplant pasta the other night that has arguably only two ingredients, eggplant and pasta, and then a small flavor bomb of salt, red pepper, and garlic.

Eggplant 

Serves 2 

  • 1 eggplant, unpeeled and cut into small cubes (I make my cubes super small)
  • 1 garlic clove, crushed 
  • A pinch of red pepper chili flakes 
  • Salt or colatura di alici (Italian anchovy sauce)
  • Olive oil 
  • Linguini
  • Optional:  Parmesan cheese, grated 
  1. Cook the eggplant in a non-stick skillet over medium heat without oil until it wilts and then remove from the pan. Stir occasionally to keep the eggplant from sticking. 
  1. Cook the garlic and red pepper flakes in a couple of tablespoons of olive oil in a skillet over medium heat until the garlic is golden and then discard. 
  1. Return the eggplant to the skillet and season with salt or colatura di alici (Italian anchovy sauce) and cook through. 
  1. Meanwhile, cook the pasta. 
  1. Drain the pasta and add to the skillet with the eggplant and toss.  
  1. Cook over medium-high heat for about 30 seconds while tossing. 
  1. Remove from the heat and stir in the cheese if using. Add some pasta water if needed. 
  1. Plate and serve.  

Notes: Chopped flat-leaf parsley can be added with the pasta in step 5. I also want to try it with some mint next time.

Photo by Deon Black on Unsplash.

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