Eggplant and Tomato Pasta
Servings: 4
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 9 oz spaghetti
- ⅓ cup 80 ml extra-virgin olive oil
- 1 cup 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 28 oz canned crushed tomatoes
- ½ tsp cracked black pepper
Instructions
- 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.
- 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.
- 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 remaining olive oil and the minced garlic and cook, stirring, for 30 seconds.
- Add the tomatoes and 1½ cups (375 ml) 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 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.Scan for full recipe:
