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 (aubergine) 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!
Eggplant and Tomato Pasta is best served and eaten immediately, but can be refrigerated for up to 2 days in an airtight container and reheated in the microwave. The breadcrumbs will soften.
Eggplant and Tomato Pasta is best served and eaten immediately, but can be refrigerated for up to 2 days in an airtight container and reheated in the microwave. The breadcrumbs will soften. Not suitable to freeze.
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For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
