Eggplant and Tomato Pasta
Servings: 4 servings
Calories: 548kcal
For a simple vegetarian pasta dish that's so delicious no-one will miss the meat, look no further than this Eggplant and Tomato Pasta recipe. Tender eggplant (aubergine) is cooked in a rich, garlicky tomato sauce, then served with spaghetti and topped with a crispy panko breadcrumb topping.
Ingredients
- 250 g spaghetti
- 80 ml extra-virgin olive oil
- 60 g panko breadcrumbs
- ½ tsp sea salt flakes, plus extra to season
- 2 large eggplants (aubergines), cut into bite-sized cubes
- 1 tbsp freshly minced garlic
- 800 g canned crushed tomatoes
- ½ tsp freshly cracked black pepper
Instructions
- Cook the pasta – Cook the spaghetti as per the packet instructions, minus 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.
- Fry the breadcrumbs – Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over medium heat. Add the breadcrumbs and cook, stirring, for 2 minutes or until golden. Season with the salt, remove from the pan and set aside on a plate.
- Cook the eggplant – In the same pan, add 2 tablespoons of the olive oil and the eggplant. Cook, stirring occasionally, for 5–8 minutes until the eggplant has softened.
- Add the garlic – Add the remaining olive oil and the minced garlic and cook, stirring, for 30 seconds.
- Add the tomato – Add the tomatoes and 375 ml (1½ cups) of water. Cook for 12 minutes with the lid on.
- Thicken the sauce – Remove the lid and cook for an additional 5 minutes or until the sauce begins to thicken. Season with salt and pepper.
- Combine the sauce and pasta – Once the sauce is at the desired consistency, return the spaghetti to the pan and cook for 1 minute to heat through.
- Serve – Serve immediately with the crunchy breadcrumbs sprinkled on top.
Notes
MAKE AHEAD
Eggplant and Tomato Pasta is best served and eaten immediately but can be refrigerated for up to 2 days and reheated in the microwave. The breadcrumbs will soften.LEFTOVERS
Eggplant and Tomato Pasta is best served and eaten immediately but can be refrigerated for up to 2 days and reheated in the microwave. The breadcrumbs will soften. Not suitable to freeze.Nutrition Facts
Eggplant and Tomato Pasta
Amount per Serving
Calories
548
% Daily Value*
Fat
21
g
32
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Sodium
700
mg
30
%
Potassium
1084
mg
31
%
Carbohydrates
80
g
27
%
Fiber
12
g
50
%
Sugar
15
g
17
%
Protein
14
g
28
%
Vitamin A
288
IU
6
%
Vitamin C
24
mg
29
%
Calcium
130
mg
13
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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