I would choose a fresh, barely cooked tomato sauce over a jarred tomato sauce any day. With simple fresh ingredients, this dish turned out so amazing, I think I made noises the whole time I was eating it!
I started by deeply browning small cubes of eggplant. After I achieved the perfect shade of brown, I cleaned out the pan and began again with garlic, a pinch of red pepper flakes, some oregano, and a whole bunch of freshly diced grape tomatoes.The finely diced tomatoes melted into a delicious sauce. I added a couple of ladles of pasta water and finish cooking the pasta in this delicious sauce. I added the eggplant back to the pan with some minced parsley ￼and then ￼I took it one step further.
I transferred the pasta ￼to a small glass dish, added diced fresh mozzarella and topped it with fresh Parmesan cheese.The casserole baked at 350° ￼for just 15 minutes and came out absolutely delicious!￼￼￼￼
Pasta with Eggplant and Fresh Tomato Sauce
This comes together in the time it takes for the pasta to cook, a light and delicious fresh sauce that you will want to make again and again.
- 1 Small Eggplant Small dice
- 1/4 Cup Olive Oil for frying eggplant
- 1 Lb Pasta Medium size, Rigatoni, farfalle, or similar pasta
- 1/4 Cup Olive Oil
- 3 Cloves Garlic minced
- 25 Grape tomatoes Diced small
- 1/4 tsp red pepper flakes or more per taste
- 1 tbsp Oregano dried, Or 1 tsp fresh oregano
- Salt & pepper To taste
- 3 tbsp Parmesan Cheese Finely grated
- 2 tbsp Parsley Minced
- 1/4 Cup Fresh Mozzarella Small dice
Peel and cut eggplant into 1 inch dice. Add a quarter cup of oil to a medium sauté pan over medium heat. Add the eggplant and cook until tender and deep golden brown. Transfer the egg plant to a lined plate to drain.
Bring a large pot of water to a boil and cook your pasta according to package directions. Cook until al dente as the pastor will continue to cook once it’s added to the sauce. Reserve 1 cup of pasta water when draining.
Add a quarter cup of olive oil to a large sauté pan over medium heat. The sauce will go fast so make sure everything is prepped before you begin.
Add the garlic and cook until fragrant, 30 seconds to one minute. Add the tomatoes, crushed red pepper, and oregano. Season lightly with salt and pepper and cook until the tomatoes release their juices, about five minutes.
Add The cooked pasta and eggplant to the pan, as well as a little or two of pasta water to bring the sauce together. Stir in the parsleyThe cooked pasta and eggplant to the pan, as well as a little or two of pasta water to bring the sauce together. Stir in the parsley.
The dish would be beautiful and taste delicious served as is. But if you choose to take the extra step add the pasta to egg casserole dish.
Top with the diced mozzarella and sister in. Finished with the grated Parmesan cheese and bake at 350° for about 15 minutes until everything comes together.
Serve. I would love to hear your feedback once you make this dish!Serve. I would love to hear your feedback once you make this dish!