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How To make Pasta with Eggplant & Tomato Sauce
1 lg Eggplant, diced
Salt Olive oil, for frying 1 md Onion, diced
1 tb Olive oil
3 ea Garlic cloves, chopped
2 c Tomato sauce
1/4 c Dry red wine
1 pn Sugar
Salt & pepper 1 lg Pinch oregano
16 oz Spaghetti, fusilli,
rigatoni or other hearty :
pasta shape Arrange diced eggplant on a cookie sheet & sprinkle with salt. Let drain for 30 minutes. Rinse well. Saute drained eggplant in olive oil until lightly browned & set aside. Lightly saute the onion & garlic in about 1 tb olive oil until softened, then add the tomato sauce & wine. Bring to a boil, reduce heat & simmer for 15 to 20 minutes. Season with sugar, if needed, salt & pepper & add the oregano. Return the eggplant to the pot & continue to simmer while the pasta cooks. Cook the pasta until *al dente* & drain. Toss the pasta with the sauce to mix well & serve immediately.
How To make Pasta with Eggplant & Tomato Sauce's Videos
Tomato and Eggplant Sauce
It’s another blast from the past! I found this 2004 episode entitled “Lazy Summer Afternoons” from Lidia’s Family Table. Watch it, and you will find a delicious tomato and eggplant sauce that I used to dress pasta dish and in a glorious egg dish. For dessert, how about a little summertime peach and bread lasagna? Look out for more “vintage” episodes of Lidia’s Family Table next week and throughout the month of July!
The Most Delicious Roasted Eggplant Pasta Sauce!!
I know this looks familiar because it is. Yesterday I made this into a spread and today we are making the best pasta dish ever. In Bulgaria we are huge lovers of eggplant and absolutely love our dips. Our famous eggplant spread is called “ Kyopolou ” and it’s traditionally made with roasted bell peppers as well. I didn’t have any on hand so I made a version of it which I know you will all absolutely love. I personally sauté the onions and garlic instead of adding raw garlic to spreads because I feel it adds way more flavour but feel free to make this spread any way you wish. It is incredible with bread, on sandwiches, and even with pasta like this. You will need:
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2 medium-large eggplants
drizzle of olive oil for the eggplant + 2 teaspoons for the sautéing
salt to taste
1 finely diced onion
3 minced garlic cloves
1 cup tomato sauce (marinara sauce)
pasta of choice
1/4 cup starchy pasta water
parsley and parm for garnish
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Please note: I used only 1 cup of the eggplant spread and boiled 1 heaping cup of pasta (70 grams) for one portion. If you want to add a chopped roasted red bell pepper with the onions please go ahead as it’s absolutely delicious.
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Pre-heat oven to 425F. Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional. Add a drizzle of olive oil on each halve and sprinkle of salt. Flip them upside down and bake until they are soft and a knife is inserted easily into the skin. It should take 45-60 min. depending how big or small the eggplant is. Take it out, let it cool and scoop out the flesh. In a pan on the stove on medium-high heat sauté the onions in a touch of olive oil and once they are translucent stir in the garlic. Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Boil your pasta of choice in salted water and stir it in with as much of the eggplant sauce as you like along with some of the starchy cooking water. Enjoy and follow for more????
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EGGPLANT TOMATO SAUCE FOR EGGPLANT PASTA RECIPE | VEGAN PASTA | vegetarian | asereth maria
Eggplant sauce recipe, simple and easy delicious sauce for any pasta of your choice, you can add cheese if you want or any other addition you fancy, i normally cooked double quantity and put half in the freezer as we called it for emergency...
Am not a professional cook but i love to try new idea in cooking and learn from other good cooks as well....
INGREDIENTS:
2 cups diced eggplant
2 cans tomatoes
1 medium finely chopped onion
3 cloves finely chopped garlic
Salt n pepper
1 vegie cube diluted
1 tbsp nutritional yeast- optional
1/4 cup chopped fresh oregano
1/4 cup chopped basil
Add ons..
Cayenne pepper
Paprika
NOTE: Nutritional yeast is made from a specially selected strain of Saccharomyces cerevisiae. One of the benefits of nutritional yeast is that it comes in large flakes that are described as having a cheesy and nutty flavor, making it a great vegetarian or vegan substitute.I seldom use cheese, so i use nutritional yeast with ground cashew nut as cheese sebtitute,
#howtomake #veganpastasauce #eggplanttomatoesauce #vegetarianpasta #veganpasta #howtomakeveganpasta #eggplantrecipe #pastarecipe #tomatosaucerecipe #tomatopasta
EGGPLANT TOMATO PASTA WITH RICOTTA | EGGPLANT PASTA
This video is a my favorite recipe ! Eggplant tomato pasta with ricotta cheese is the best dish ever! The tomatoes & the eggplant is so fresh from my garden and that makes it even better! Hope you try this recipe & it become your favorite as well. Please don't forget to like & subscribe!
I do appreciate your support! ❤️????
*** EGGPLANT TOMATO PASTA WITH RICOTTA RECIPE***
14 oz cooked prepared penne pasta ( you can use any pasta you like)
2 Medium size eggplant
10 pieces ripe tomatoes, chopped
14 oz ricotta cheese
1/2 medium sized onion, chopped
2 cloves garlic, chopped
2 Tbsp olive oil
1 Tbsp dried oregano
2 Tbsp parmesan cheese
Fresh sweet basil
salt & pepper to taste
INSTRUCTION: Please watch the video! Thank you!
Music : Roa - No Regrets
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Stream / Download :
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Nonna Pia's Pasta Sauce Recipe!
All you need to know to prepare pasta sauce just like Nonna Pia!
Baked Eggplant Pasta
This cheesy baked pasta with roasted eggplant, mozzarella, ricotta, and Pecorino Romano is big on flavor and easy to make! Italian eggplant recipes are the best and this one doesn't disappoint. The easy marinara cooks in about 15 minutes and is mixed with all the other delicious ingredients to form another great baked pasta recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
BAKED EGGPLANT PASTA
INGREDIENTS
For the sauce:
(2) 28 ounce canned plum tomatoes - blender pulsed or hand crushed
3 ounces tomato paste
3 cloves garlic minced
1 medium onion diced
salt to taste
1/2 teaspoon black pepper
1/4 cup olive oil
For the baked pasta:
1 pound ziti (tortiglioni, rigatoni, penne, etc)
2 medium eggplants - cubed
1/2 cup olive oil - for eggplant
2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup basil leaves - hand torn
1 pound block whole milk mozzarella - 2/3 cubed, 1/3 grated
1 pound ricotta
1/2 cup Pecorino Romano - grated (plus more for serving)
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