Pasta with eggplant

This is a delicious healthy meal that doesn’t take much active time to prepare.  (Sneak preview – I actually roasted the veggies for tomorrow night’s dinner at the same time)  My husband loves the spice that comes from the red pepper flakes and garlic and we both love that our daughter can eat pasta with butter and Parmesan cheese while we enjoy a more interesting preparation.

Pasta with Eggplant Sauce

  • 1 eggplant, cut into 1 inch cubes (I removed the peel)
  • 1 pint cherry or grape tomatoes
  • 4 whole garlic cloves
  • 3 TB olive oil
  • 1/2 tsp salt
  • 1/2 tsp red pepper flakes
  • 2 TB pine nuts
  • 2 servings pasta
  • 1 TB olive oil (I used the basil infused oil from E.N. Oliver  but any olive oil will do)
  • 1 oz Parmesan cheese, grated

Preheat oven to 400.  Combine eggplant, cherry tomatoes, garlic cloves, 3 TB olive oil, salt and red pepper flakes and toss together in a ceramic baking dish.  Roast 35 – 40 minutes.  Place pine nuts on a small baking tray and roast in same oven for 7 minutes.  Remove from oven and cool.

When vegetables are cooked, puree in a blender or food processor.  Don’t over process, you want your sauce a little bit chunky.

Cook pasta according to package directions.  Drain, reserving 1/2 cup of cooking liquid.  Toss pasta with vegetables and stir in cooking liquid in 3 batches.  Sprinkle with pine nuts and Parmesan cheese.

Pasta with eggplant

Pasta with eggplant


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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