Want more deliciousness? Follow me on X @TeresasRecipes
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
- Olive oil
- 2 tablespoons
- Eggplant
- 1 medium, diced
- Garlic
- 3 cloves, minced
- Roasted red peppers
- 1 cup, sliced
- Tomato sauce
- 2 cups
- Dried oregano
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
- Pasta
- 8 ounces (spaghetti or penne)
- Fresh basil
- 1/4 cup, chopped
- Parmesan cheese
- 1/2 cup, grated, for serving
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.
Dietary Information
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
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...