Pasta with eggplant
A delicious pasta with fragrant eggplant and tomato sauce, ideal for a side dish or a vegetarian meal.
Servings: 5 Servings
Calories: 539kcal
Ingredients
For the Eggplant:
- 2 eggplants 2.5 pounds
- ¼ cup olive oil
- Salt
For the sauce:
- 2 Tablespoons olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 teaspoon dry oregano
- 1 jalapeño diced
- ⅓ cup fresh basil chopped
- 1 can (28oz) tomato puree 28oz
- ¼ cup boiling water
- ½ teaspoon black pepper
- 1 teaspoon salt or to your liking.
- 1 pound spaghetti pasta cooked according to package directions
Instructions
Make the eggplant:
- Cut eggplants into 1-inch cubes, season with salt .
- Pour in olive oil and toss to coat, massage with your fingers to distribute the oil well.
- Air fry eggplants on 350F for 10-15 minutes on each side, set aside.
Make the sauce:
- In a large pot over medium heat add oil then saute onion for 2-3 minutes
- Add garlic, oregano, jalapeño, chopped basil and continue to sauté for 30 seconds.
- Pour in tomato puree, water and season with salt and pepper.
- Bring to a boil, reduce heat and simmer for 5 minutes.
- Stir in eggplants then add pasta and toss everything together to coat pasta with sauce.
- Serve garnished with more basil if desired.
Notes
- You can also cook eggplants in a skillet over medium heat or roast in the oven.
- Use pretty much any pasta you like.
- Storage:
- Store in an airtight container in your fridge for up to 4 days, reheat in the microwave with a splash of water or on a low flame stirring occasionally.
Nutrition
Calories: 539kcal | Carbohydrates: 81g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 476mg | Potassium: 668mg | Fiber: 9g | Sugar: 10g | Vitamin A: 167IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 2mg