Eggplant Pasta with Tomato and Mozzarella
This eggplant pasta is made with fresh eggplant, rigatoni, tomato sauce and mozzarella. An easy and quick lunch or dinner!
Servings 4 people
Calories 546kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 2 cups eggplant, cut into 2 cm cubes skin on
- 2 cups crushed strained tomatoes
- 400 g rigatoni pasta
- 2 basil leaves (torn into pieces) plus more for garnish
- ¾ cup fresh mozzarella (bocconcini), cut into cubes
- salt and pepper to taste
- parmesan cheese for garnish
Instructions
- In a large pan over medium heat, heat olive oil. Add garlic and cubed eggplant to the pot, and salt lightly so they release their moisture. Saute until slightly tender, about 5 minutes.
- Add crushed strained tomatoes to the pan, more salt and pepper if needed. Cook on medium heat until the sauce has thickened, about 30 minutes. Stir in fresh basil.
- While the sauce is cooking, bring a pot of water to a boil. Throw in the rigatoni and cook until al dente.
- Add the rigatoni to the sauce and stir until it’s coated with the sauce. Add the mozzarella and stir everything together until mozzarella is melted.
- Add the mozzarella and stir everything together until mozzarella is melted
Notes
- I found it best if you salt the eggplant as soon as you add it to the pan, so it will release its moisture and cook more easily. Stir the eggplant frequently so it doesn't stick to the pan.
- How to serve: Once you've mixed the pasta and the mozzarella has melted, serve in individual dishes, ensuring each plate receives a nice helping of melted mozzarella, and top with parmesan cheese, and fresh basil if desired
- Substitutions: If you'd like, you can sub out the eggplant and add red pepper, or combine both.
Nutrition
Calories: 546kcal | Carbohydrates: 87g | Protein: 20g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 298mg | Potassium: 687mg | Fiber: 7g | Sugar: 10g | Vitamin A: 402IU | Vitamin C: 12mg | Calcium: 172mg | Iron: 3mg