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Eggplant and Tomato Pasta Recipe

Eggplant and Tomato Pasta

My Eggplant and Tomato pasta is a perfect meat-free meal. The combination of the crunchy breadcrumb topping and the soft, rich eggplant is delicious. The preparation is simple, and a 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.

  • Total Time: 36 mins
  • Yield: 4 1x


Units Scale


  1. Cook the spaghetti as per packet instructions in less than 1 minute (the last minute of cooking will take place in the sauce). Rinse with cold water to stop the pasta from cooking and sticking together.
  2. Heat 1 tbsp of olive oil in a large skillet on medium heat. Add the 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, occasionally stirring, for 5-8 minutes until the eggplant has softened.
  4. Add the remaining 1 tbsp olive oil and minced garlic. Cook, stirring for 30 seconds.
  5. Add the canned tomatoes and 1.5 cups of water. Cook for 12 minutes with the lid on.
  6. Remove the lid, and cook for an additional 5 minutes or until the sauce begins to thicken. Season with salt and pepper.
  7. Once the sauce is at the desired consistency, return the spaghetti to the pan and cook for 1 minute to heat through.
  8. Serve immediately with the crunchy bread crumbs sprinkled on top.


MAKE AHEAD and LEFTOVERS – Eggplant and tomato pasta is best served and eaten immediately. Leftovers can be refrigerated for up to 2 days. The crumb will soften. Reheat in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 6 mins
  • Cook Time: 30 mins
  • Category: pasta, eggplant pasta, eggplant and tomato pasta
  • Method: pan
  • Cuisine: Italian

Keywords: Eggplant and Tomato Pasta, Eggplant and Tomato Pasta recipe