Eggplant and Tomato Pasta

eggplant and tomato pasta
It's the crunchy breadcrumb topping and the soft, rich eggplant that do it for me with this meal. The preparation is simple and the gentle simmer on the stove does all the work in creating a deep, flavour-filled dish. Try this bowl of veggie filled goodness on your next meal plan.
  • 250g pasta of choice (I used spaghetti)
  • 1 cup breadcrumbs (I used panko)
  • 2 large eggplant cut into large cubes
  • 1 tbsp freshly minced garlic
  • 4 tbsp extra virgin olive oil (separated)
  • 2 x 400g tins whole peeled or crushed tomatoes
  • 1/2 tsp salt plus extra to season
  • 1/2 tsp pepper
  1. Cook pasta as per packet instructions less 1 minute (the last minute of cooking will take place in the sauce). Rinse with cold water to stop the pasta cooking and sticking together.
  2. Heat 1 tbsp of olive oil in large skillet on medium heat. Add breadcrumbs. Cook stirring for 2 minutes or until golden. Season with 1/2 tsp of salt. Set aside.
  3. In the same pan, add 2 tbsp olive oil and eggplant. Cook stirring occasionally for 5-8 minutes until eggplant has softened.
  4. Add remaining 1 tbsp olive oil and minced garlic. Cook, stirring for 1 minute until garlic is cooked and fragrant.
  5. Add tinned tomatoes and 1 tin filled with water. Cook 12 minutes with lid on until tomatoes and eggplant have softened.
  6. Remove lid, cook additional 5 minutes or until sauce begins to thicken. Season with salt and pepper.
  7. Once the sauce is at the desired consistency, return the pasta to the pan and cook for 1 minute to heat through.
  8. Serve immediately with crunchy breadcrumbs sprinkled on top.

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Nicole Simple Home Edit Bio

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I’m Nic, wife and Mum to two little people. I’m based in Sydney, Australia. I created Simple Home Edit to inspire others to buy with intention, eat well with simple ingredients, own less and live more.

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