It can sometimes be difficult to find a vegetarian meal that’s so good you won’t miss the meat, but my Eggplant and Tomato Pasta is the perfect meat-free meal. Soft, rich eggplant with garlic and tomato makes for a delicious pasta sauce, while the crunchy breadcrumb topping adds just the right finishing touch. This dish requires minimal preparation before simmering on the stove to create a deep, flavour-filled dish. Try this bowl of veggie-filled goodness on your next meal plan!
Can you make Eggplant and Tomato Pasta ahead of time?
Eggplant and Tomato Pasta is best served and eaten immediately.
Is Eggplant and Tomato Pasta suitable for leftovers?
Eggplant and Tomato Pasta can be refrigerated for up to 2 days and reheated in the microwave. The breadcrumbs will soften. Not suitable to freeze.
Print
Eggplant and Tomato Pasta
- Total Time: 36 mins
- Yield: 4 1x
Ingredients
- 250 g (8 oz) spaghetti
- 4 tbsp extra virgin olive oil (divided)
- 1 cup (120 g) panko breadcrumbs
- ½ tsp salt, plus extra to season
- 2 large eggplants/aubergines, cut into bite-sized cubes
- 1 tbsp garlic, freshly minced
- 800 g (28 oz) canned crushed tomatoes
- ½ tsp pepper
Instructions
- Cook the spaghetti 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 from cooking further and sticking together.
- Heat 1 tablespoon of olive oil in a large skillet on medium heat. Add the breadcrumbs and cook, stirring for 2 minutes or until golden. Season with 1/2 teaspoon of salt, remove from pan and set aside.
- In the same pan, add 2 tablespoons of olive oil and the eggplant. Cook, stirring occasionally, for 5-8 minutes until the eggplant has softened.
- Add the remaining 1 tablespoon olive oil and minced garlic. Cook, stirring for 30 seconds.
- Add the tomatoes and 1.5 cups of water. Cook for 12 minutes with the lid on.
- Remove the lid, and cook for an additional 5 minutes or until the sauce begins to thicken. Season with salt and pepper.
- Once the sauce is at the desired consistency, return the spaghetti to the pan and cook for 1 minute to heat through.
- Serve immediately with the crunchy bread crumbs sprinkled on top.
Notes
MAKE AHEAD
Eggplant and Tomato Pasta is best served and eaten immediately.
LEFTOVERS
Leftovers can be refrigerated for up to 2 days and reheated in the microwave. The breadcrumbs will soften. Not suitable to freeze.
- Prep Time: 6 mins
- Cook Time: 30 mins
- Category: pasta, eggplant pasta, eggplant and tomato pasta
- Method: pan
- Cuisine: Italian
