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Eggplant pasta with tomato and mozzarella

Eggplant Pasta with Tomato and Mozzarella

This one-pot vegetarian pasta is what easy weeknight dinner dreams are made of! To make this pasta, all you have to do is combine the rigatoni, tomatoes, garlic, olive oil, eggplant and basil in one pot and let the ingredients cook away! Finish with fresh mozzarella and more basil, and you're done! Easy peasy.   

Course Main Course
Cuisine Italian
Keyword eggplant pasta
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 817 kcal

Ingredients

  • 4 tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 2 cups eggplant, cut into 2 cm cubes
  • 1 cup crushed strained tomatoes
  • 1/2 cup fresh tomatoes, diced
  • 225 g rigatoni
  • 2 basil leaves, plus more for garnish
  • 2.5 cups water
  • 1/2 cup fresh mozzarella (bocconcini), cut into cubes
  • salt and pepper to taste
  • parmesan cheese for garnish

Instructions

  1. To a pot on medium heat, add 2 tbsp of the olive oil. Once oil is shimmering, add the garlic and saute slightly until fragrant. 

  2. Add the cubed eggplant to the pot, and salt lightly so they release their moisture. Saute until slightly tender, about 5 minutes. 

  3. Add all the other ingredients to the pot (crushed strained tomatoes, fresh tomatoes, rigatoni, basil leaves, water, remaining olive oil, and salt and pepper). 

  4. Cook until pasta is al dente, about 30 minutes. Stir the pasta frequently, or else it will stick to the bottom of the pot. Turn heat down slightly if you find the pasta is sticking to the bottom of the pot easily. All the ingredients will have formed a nice sauce to coat the rigatoni after the 30 minutes. Add more salt and pepper if needed. 

  5. Turn off the heat. Add the fresh mozzarella (bocconcini) to the pot and stir. The mozzarella will melt into the pasta. Top with additional basil.

  6. Serve pasta in individual plates, and top with parmesan cheese. 

Recipe Notes

Nutrition Facts
Eggplant Pasta with Tomato and Mozzarella
Amount Per Serving
Calories 817 Calories from Fat 324
% Daily Value*
Total Fat 36g 55%
Saturated Fat 7g 35%
Cholesterol 22mg 7%
Sodium 361mg 15%
Potassium 902mg 26%
Total Carbohydrates 100g 33%
Dietary Fiber 8g 32%
Sugars 12g
Protein 24g 48%
Vitamin A 15.2%
Vitamin C 22.4%
Calcium 22.3%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.