Mediterranean-Style Eggplant Pasta

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Why You’ll Love This Recipe

  • Flavorful Combination: The savory blend of eggplant, tomatoes, and fresh herbs creates a rich and satisfying taste.
  • Comforting and Hearty: Pappardelle pasta provides a robust base, making this dish both filling and comforting.
  • Simple Preparation: With straightforward steps, this recipe is accessible even for novice cooks.
  • Vegetarian-Friendly: A great option for those seeking a meatless yet protein-rich meal.

Ingredients

  • 1 large eggplant
  • Salt
  • 3 tablespoons olive oil, divided
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces pappardelle pasta
  • 8 ounces fresh buffalo mozzarella cheese, torn into pieces
  • 1/2 cup chopped fresh basil, or more to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Eggplant: Slice the eggplant and arrange the slices in a colander. Sprinkle with salt to lightly coat and let them drain for about 10 minutes. Rinse the eggplant and pat dry with paper towels, then chop into cubes.
  2. Cook the Pasta: Bring a large pot of lightly salted water to a boil. Cook the pappardelle until tender yet firm to the bite, about 10 to 11 minutes; drain.
  3. Sauté the Eggplant: Heat 1 1/2 tablespoons of olive oil in a skillet over medium heat. Cook and stir the eggplant, adding more oil if it becomes dry, until browned, 5 to 10 minutes. Transfer the eggplant to a bowl, reserving the oil in the skillet.
  4. Prepare the Sauce: In the same skillet, heat the remaining oil. Cook and stir the onion and garlic until golden, about 10 minutes. Return the eggplant to the skillet and season with oregano; cook and stir for 1 minute more.
  5. Simmer the Sauce: Mix in the diced tomatoes, red wine vinegar, salt, sugar, and black pepper. Cover the skillet and simmer the sauce until the eggplant is softened, about 10 minutes.
  6. Combine and Serve: Mix the sauce with the cooked pasta in a bowl. Top with torn mozzarella cheese and fresh basil before serving.

Servings and Timing

  • Servings: This recipe yields 4 servings.
  • Preparation Time: Approximately 20 minutes.
  • Cooking Time: Around 30 minutes.
  • Total Time: Approximately 50 minutes.

Variations

  • Cheese Alternatives: Substitute buffalo mozzarella with regular mozzarella or ricotta salata for a different flavor profile.
  • Herb Enhancements: Add fresh parsley or thyme along with basil for additional herbal notes.
  • Protein Addition: Incorporate grilled chicken or sautéed shrimp for a non-vegetarian version.
  • Pasta Options: Use rigatoni, penne, or spaghetti if pappardelle is unavailable.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water or broth to maintain moisture. Alternatively, microwave individual portions until warmed through.

FAQs

What type of eggplant works best for this recipe?

A large globe eggplant is ideal due to its meaty texture and mild flavor.

Can I make this dish vegan?

Yes, omit the mozzarella or replace it with a plant-based cheese alternative.

Is it necessary to peel the eggplant?

Peeling is optional; the skin adds texture and nutrients but can be removed if preferred.

Can I use canned tomatoes instead of fresh?

Yes, canned diced tomatoes work well and are convenient.

How can I reduce the dish’s sodium content?

Use low-sodium canned tomatoes and adjust the added salt to taste.

What wine pairs well with this pasta?

A light red wine like Chianti complements the dish’s flavors.

Can I freeze the leftovers?

Freezing is not recommended as the texture of the eggplant and pasta may become mushy upon thawing.

How can I prevent the eggplant from absorbing too much oil?

Salting the eggplant before cooking helps reduce its oil absorption.

What can I use instead of red wine vinegar?

Balsamic vinegar is a suitable alternative, offering a sweeter flavor.

How do I make the dish spicier?

Add red pepper flakes or a dash of hot sauce to the tomato sauce for extra heat.

Conclusion

This Mediterranean-Style Eggplant Pasta is a delightful and versatile dish that brings together the rich flavors of the Mediterranean in a comforting pasta meal. Whether you’re a seasoned cook or a

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Mediterranean-Style Eggplant Pasta

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  • Author: Isabella
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
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Description

Enjoy the flavors of the Mediterranean with this Mediterranean-Style Eggplant Pasta! Featuring tender eggplant, a rich tomato sauce, fresh basil, and creamy mozzarella, this vegetarian pasta dish is hearty, comforting, and easy to prepare. Perfect for a weeknight dinner!

Ingredients

  • 1 large eggplant
  • Salt
  • 3 tbsp olive oil, divided
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 (14.5 oz) can diced tomatoes
  • 1 tbsp red wine vinegar
  • 1/2 tsp white sugar
  • 1/2 tsp freshly ground black pepper
  • 8 oz pappardelle pasta
  • 8 oz fresh buffalo mozzarella, torn into pieces
  • 1/2 cup chopped fresh basil (or more to taste)

Instructions

  • Prepare the Eggplant: Slice and salt the eggplant, let it drain for 10 minutes, then rinse, pat dry, and chop into cubes.
  • Cook the Pasta: Boil a large pot of salted water and cook pappardelle according to package instructions (about 10-11 minutes). Drain and set aside.
  • Sauté the Eggplant: Heat 1 1/2 tbsp olive oil in a skillet over medium heat. Cook eggplant, stirring occasionally, for 5-10 minutes until browned. Transfer to a bowl.
  • Prepare the Sauce: In the same skillet, heat remaining oil. Sauté onion and garlic until golden, about 10 minutes. Return eggplant to skillet, season with oregano, and stir for 1 minute.
  • Simmer the Sauce: Add diced tomatoes, red wine vinegar, sugar, salt, and black pepper. Cover and simmer for 10 minutes until eggplant softens.
  • Combine and Serve: Toss the sauce with cooked pasta. Top with torn mozzarella and fresh basil before serving.

Notes

  • Cheese Alternative: Swap buffalo mozzarella with ricotta salata or regular mozzarella.
  • Make it Vegan: Omit the mozzarella or use a dairy-free alternative.
  • Protein Boost: Add grilled chicken or shrimp for a non-vegetarian version.
  • Pasta Variations: Substitute pappardelle with penne, rigatoni, or spaghetti.
  • Storage: Store in an airtight container in the fridge for up to 3 days.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean

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