Eggplant Tomato Pasta
29 minweeknight2 servingsvegetarianvegan
Ingredients
- Pasta250 gOn hand
- Eggplant1 large, cubedOn hand
- Garlic3 cloves, slicedOn hand
- Basil8 leaves, tornOn hand
- Canned tomatoes400 g canOn hand
- Olive oil4 tbspoptional
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Steps
- 1
Cut the eggplant into 2 cm cubes.
3 min
- 2
Fry the eggplant in olive oil until deeply golden.
8 min
- 3
Add the garlic and cook until fragrant.
1 min
- 4
Stir in the canned tomatoes.
1 min
- 5
Simmer until the sauce thickens.
5 min
- 6
Boil the pasta in well-salted water until al dente.
10 min
- 7
Toss the drained pasta with the sauce and torn basil.
1 min
Cook’s note. Eggplant soaks oil fast; a wide hot pan keeps it golden instead of greasy.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.