Eggplant Pasta
This healthy eggplant pasta is vibrant and filling. An easy twist on pasta alla norma, a simple Italian pasta made with eggplant and tomato.
Foto: Well Plated
Ingredients
- 12 ounces whole wheat pasta (or gluten free pasta if needed, any shape you like (I used fusilli))
- 2 tablespoons extra virgin olive oil
- 1 medium eggplant (cut into 1/2-inch cubes (about 1 pound))
- 1 large red bell pepper (cut into 1/4 x 1-inch strips)
- 2 cloves garlic (minced)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
- 12 ounces prepared tomato pasta sauce
- 1/2 cup kalamata olives
- Zest and juice of 1 medium lemon
- 1/4 cup chopped fresh herbs (such as parsley or basil)
- Freshly grated Parmesan cheese (for serving)
Steps
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Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.
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Meanwhile, heat oil in a large nonstick skillet over medium. Add the chopped eggplant and bell pepper and cook until just softened, about 5 minutes, stirring occasionally.
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Add the garlic and sauté just until fragrant, about 30 seconds. Add the salt, black pepper, and red pepper flakes and stir to combine.
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Stir in the tomato sauce, then the olives. Let simmer 5 minutes, or until heated through. Stir in the lemon juice and zest.
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Stir the pasta into the eggplant tomato sauce, adding a little more of the prepared pasta sauce as needed to moisten the noodles. Served topped with chopped fresh herbs and Parmesan. Enjoy immediately.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| whole wheat pasta | 12 ounces | - | - |
| extra virgin olive oil | 2 tablespoons | - | - |
| medium eggplant | 1 | - | - |
| large red bell pepper | 1 | - | - |
| garlic | 2 cloves | - | - |
| kosher salt | 0.5 teaspoon | - | - |
| ground black pepper | 0.5 teaspoon | - | - |
| crushed red pepper flakes | 0.25 teaspoon | - | - |
| prepared tomato pasta sauce | 12 ounces | Rp 12.000/kg | Rp 14.400 |
| kalamata olives | 0.5 cup | - | - |
| Zest and juice of 1 medium lemon | - | - | - |
| chopped fresh herbs | 0.25 cup | - | - |
| Freshly grated Parmesan cheese | - | - | - |
*Estimated market prices, may vary by region
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