• Italian

One Pan Eggplant Pasta

Italian folks, close your eyes—this one-pan eggplant pasta recipe is for all you looking for a hassle-free meal! There’s nothing better than a one-pan dish that requires minimal prep and clean-up, especially after a long day of work. With fresh flavours from fragrant basil, juicy tomatoes, and tender eggplant, this recipe offers a nourishing, vegetable-forward meal. This is one of @essentiallyella_’s go-to healthy and delicious meals, and it’s easy to see why. It adds a delightful twist to your typical bolognese tomato pasta. Try it for yourself and see! Get the farm-fresh produce you need for this recipe (and other perfectly imperfect fruits and veggies) in our Farmers Pick Box. Plus, find all the essential pantry items you need in our Farmers Pick Pantry, now with 60+ new items!

Published
Servings
Serves 6
Prep Time
15m
Cooking Time
1h

Ingredients

Everything for 6 servings

  • 4 tbsp olive oil (1/2 to sauté eggplant, 1/2 to sauté onion)
  • 3 medium eggplants
  • 1 brown onion
  • 4 cloves garlic
  • 1 can concentrated tomato paste
  • 2 cups water
  • 55g Kalamata olives
  • 2 bunches truss cherry tomatoes
  • 1/2 cup fresh basil
  • 50g Parmesan
  • 75g light mozzarella

Method

1

Dice the eggplant into small pieces. Dice the onion and finely chop the garlic. Wash the tomatoes

2

Sauté in a large saucepan with 1/2 the olive oil for 5 minutes (eggplant shouldn’t be completely soft). Set aside

3

To the same pan add the remaining oil, garlic and onion and sauté until translucent and soft

4

Add in the tomatoes, canned tomatoes, water, olives and eggplant. Cover and simmer low and slow for 20 minutes (this is important, DON'T RUSH THIS STEP)

5

While the pasta sauce is simmering, cook your pasta al dente

6

After 20 minutes add in your fresh basil (sliced), Parmesan and mozzarella. Cook for another 5 minutes

7

Finally add in your cooked pasta, mix well. Serve and top with as much extra basil and parm as your heart desires