Teresa's Recipes
Eggplant and Roasted Pepper Pasta
Indulge in a vibrant and hearty pasta dish that celebrates the rich flavors of Mediterranean cuisine. This Eggplant and Roasted Pepper Pasta features tender, golden-brown eggplant, sweet roasted red peppers, and a luscious tomato sauce infused with fragrant garlic and savory herbs. It's a delightful combination that not only satisfies your hunger but also warms your soul. Perfect for a cozy dinner or a gathering with friends, this dish is a testament to the rustic charm of Italian cooking, where fresh, simple ingredients shine.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, diced Eggplant
- 3 cloves, minced Garlic
- 1 cup, sliced Roasted red peppers
- 2 cups Tomato sauce
- 1 teaspoon Dried oregano
- to taste Salt
- to taste Black pepper
- 8 ounces (spaghetti or penne) Pasta
- 1/4 cup, chopped Fresh basil
- 1/2 cup, grated, for serving Parmesan cheese
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Calories: 400
- Fat: 14g
- Carbs: 56g
- Protein: 12g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 8-10 minutes.
- Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
- Stir in the sliced roasted red peppers, tomato sauce, dried oregano, salt, and black pepper. Bring to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Add the cooked pasta to the skillet with the sauce and toss gently to coat the pasta evenly with the sauce.
- Remove the skillet from heat and fold in the chopped fresh basil.
- Serve the pasta in bowls, topped with freshly grated Parmesan cheese.
- Enjoy your delicious and hearty Eggplant and Roasted Pepper Pasta!
Tips
- For added depth of flavor, try roasting your own red peppers over an open flame or in the oven until charred, then peel and slice them.
- Feel free to add other vegetables such as zucchini or spinach for extra nutrition.
- For a vegan option, omit the Parmesan cheese or use a plant-based alternative.