Simple Italian eggplant pasta is a delicious, fast and easy recipe idea. Made with olive oil, fresh Italian parsley, garlic and chopped eggplant then tossed together with bucatini noodles. This simple yet perfect Pasta Dish will make you think you are in Italy.
There is nothing like summer with all the over abundance of vegetables from your garden or your local farmer. I love the idea that in Canada you can have baskets of fresh off the vine vegetables delivered straight to your door once a week or visit all the local fresh markets around town.
TThis is a keeper! It’s delicious! Brings out the eggplant:s flavor perfectly. Served it with a healthy dose of parmesan and black pepper – really really good!
⭐⭐⭐⭐⭐Eva
Lucky for me, in Italy we have enough land to grow our own and living in a part of the country where we really don’t have to worry about frost we can basically grow fresh veggies 12 months out of the year.
Although every vegetable has its season, sometimes I will hear the phrase “that again?” So this is where imagination and keeping your eyes and ears open in the grocery stores and in everyone else’s kitchen comes in handy.
How many Recipes have I discovered that way?
In fact the first time I ever tried this eggplant pasta recipe was in Italy, in my mother-in-law’s kitchen. She served this Pasta dish for lunch.
I wasn’t very familiar with eggplant and really had no idea what it tasted like. But oh my goodness when I did taste it, it was out of this world!
So this little underrated and unknown to me and I am sure to many others, Italian eggplant pasta dish soon became my favourite for quite a while and in fact it is still one of my favourites.
Recipe ingredients
- Eggplant – medium or small diced or small wedges, I the skin on but you can also remove it if you prefer, if it is very seedy remove the seeds also)
- Salt
- Olive oil
- Garlic cloves
- Fresh Italian parsley
- Oregano
- Hot pepper flakes (if desired)
- Water
- Pasta – cooked al dente
- Freshly grated parmigiano – optional
How to make the perfect Eggplant Pasta Recipe
Slice the eggplant into strips or cubes. Toss the sliced eggplant with a little salt and let sit for about 20 minutes, (this is to bring out any bitterness in the eggplant). Drain but do not rinse.
Saute the eggplant, garlic, herbs, olive oil and a little water together on medium low heat. And a dash or two of hot pepper flakes.
Cook your pasta separately and always al dente. Add the cooked pasta and half a ladle of pasta water to the hot cooked eggplant and saute together for a couple of minutes. Serve immediately with a sprinkling of freshly grated Parmigiano.
recipe tip
I often read that you should rinse the eggplant before using, but my mother-in-law never did so I don’t either, that way you don’t need to add any extra salt to the recipe.
How Much Pasta To Use
Rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2½ ounces / 75 grams. This will yield approximately 1¼ – 1¾ cups cooked.
What’s the best Pasta to use?
When I make this pasta and eggplant I prefer to use a pasta called Bucatini although a short pasta such as penne or rigatoni would also work.
How to cook pasta
Always cook the pasta in enough water, you will need 4 cups (1 litre) for 3 1/2 ounces (100 grams) of pasta. Be sure to choose the correct size pot, you don’t want the water to reach the rim and overflow, because pasta, when cooked, can increase in volume up to three times. Always cover the pot when boiling the water, but remove it once the pasta has been added.
Calculate about 7 g of salt for every litre of water. Add the salt only when the water has reached a boil and never before.
How to store the eggplant pasta
Store any leftover pasta in an airtight container and keep in the fridge for approximately 2-3 days. Reheat on the stove or microwave.
More Delicious Pasta Recipes
Whenever I make this dish I think, yup now I know why I like it so much! And don’t forget to add a little sprinkling of freshly grated Parmesan Cheese. Buon Appetito!
- 2 small to medium eggplants (sliced diced or small wedges, I the skin on but you can also remove it if you prefer, if it is very seedy remove the seeds also)
- 1 teaspoon salt
- ¼ cup olive oil
- 1 -2 cloves garlic chopped
- ¼ cup chopped fresh Italian parsley
- 1 teaspoon oregano
- 1-2 pinches hot pepper flakes (if desired)
- ⅓ cup water
- 3 cups cooked pasta
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In a medium bowl add the sliced or cubed eggplant and toss with 1 teaspoon of salt, let sit for 20 minutes, then drain but do not rinse.
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In a large pan add olive oil, garlic, oregano, hot pepper flakes, parsley and drained eggplant. Gently combine together, then add the water, cook uncovered on low/medium heat for approximately 15-20 minutes (stirring occasionally), then raise the heat a little, and continue to cook until the water has evaporated and eggplant is tender and golden. Toss with 3 cups cooked pasta, and sprinkle with freshly grated parmesan cheese. Serve immediately. Enjoy!
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While the eggplant is cooking bring a large pot of water to boiling and add a little salt. Cook the pasta al dente. Then add to the cooked eggplant, add a half ladle of pasta water and cook on medium tossing gently for approximately a minute. Serve immediately with freshly grated parmesan cheese if desired. Enjoy!
How Much Pasta To Use
Rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2½ ounces / 75 grams. This will yield approximately 1¼ – 1¾ cups cooked.
How to store the eggplant pasta
Store any leftover pasta in an airtight container and keep in the fridge for approximately 2-3 days. Reheat on the stove or microwave.
Calories: 320kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 591mg | Potassium: 598mg | Fiber: 9g | Sugar: 9g | Vitamin A: 443IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 2mg | Phosphorus: 111mg
Reposted from July 19, 2014 and still delicious!
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