Eggplant pasta is a delightful fusion of earthy flavors and hearty textures that elevates the traditional pasta experience. The creamy richness of roasted or sautéed eggplant complements the tender pasta, creating a dish that feels both indulgent and wholesome. The subtle smokiness of the eggplant blends beautifully with the bright acidity of tomato sauces or the richness of a garlic-infused olive oil base. Whether you opt for a light, simple recipe or a more robust version with additional seasonings, eggplant pasta offers a satisfying, savory meal that celebrates the humble vegetable in all its glory. It’s the kind of dish that feels comforting yet refreshingly innovative, perfect for any occasion, whether it’s a casual weeknight dinner or a more elegant dinner party entrée.
Eggplant Pasta
Ingredients
- ¼ cup olive oil
- 2 cloves garlic, minced
- 1 eggplant, peeled and cut into 1/2-inch cubes
- 1 (28 ounce) can plum tomatoes with juice, chopped
- 1 (16 ounce) package rigatoni pasta
Instructions
- In a large skillet, warm the olive oil over medium heat. Add the garlic and sauté for 1 to 2 minutes until aromatic. Stir in the eggplant and cook, stirring frequently, for about 5 minutes until the eggplant becomes tender and soft.
- Stir in the tomatoes along with their juice, and simmer the mixture for about 20 minutes, allowing the sauce to thicken and reduce slightly.
- Boil a large pot of salted water. Add the rigatoni and cook, stirring occasionally, for about 13 minutes, or until al dente. Drain the pasta and transfer it to a serving bowl.
- Pour the prepared sauce over the cooked pasta, ensuring it's evenly coated.
