For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sauce. If fresh basil is not available, you can use 1 tablespoon of dried basil, adding it along with the oregano. Feel free to substitute other types of pasta, such as penne or rigatoni, if desired. This sauce also pairs beautifully with grilled chicken or fish for a heartier meal. For a vegan option, omit the mozzarella cheese or substitute with a plant-based alternative.
Mediterranean-Style Eggplant Pasta
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS118
Transport yourself to the sun-drenched shores of the Mediterranean with this vibrant eggplant pasta. Tender pappardelle is enveloped in a luscious, aromatic sauce, bursting with the flavors of ripe tomatoes, fragrant herbs, and creamy mozzarella. A true celebration of fresh, simple ingredients!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol45 mg
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Fiber10 g
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Protein22 g
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Saturated Fat10 g
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Sodium891 mg
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Sugar13 g
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Fat24 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace the eggplant slices in a colander and sprinkle generously with salt to draw out excess moisture. Let them drain for about 10 minutes. Rinse the eggplant thoroughly and pat dry with paper towels. Dice the eggplant into cubes. (Prep time: 15 minutes)
02
StepBring a large pot of salted water to a rolling boil. Add the pappardelle and cook until al dente, approximately 10-11 minutes. Drain the pasta, reserving about 1/2 cup of pasta water. (Cook time: 10-11 minutes)
03
StepHeat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the cubed eggplant and cook, stirring occasionally, until golden brown and softened, about 5-10 minutes. If the eggplant starts to stick, add a bit more olive oil. Transfer the cooked eggplant to a bowl, leaving the oil in the skillet. (Cook time: 5-10 minutes)
04
StepAdd the remaining 1 1/2 tablespoons of olive oil to the skillet. Sauté the finely chopped onion and minced garlic until softened and fragrant, about 10 minutes. Return the cooked eggplant to the skillet and season with dried oregano. Cook for another minute, allowing the flavors to meld. (Cook time: 11 minutes)
05
StepPour in the crushed tomatoes, red wine vinegar, salt, sugar, and black pepper. Stir to combine. Cover the skillet and simmer the sauce for about 10 minutes, or until the eggplant is very tender and the sauce has thickened slightly. (Cook time: 10 minutes)
06
StepAdd the cooked pappardelle to the skillet with the eggplant sauce. Toss gently to coat, adding a splash of the reserved pasta water if needed to create a creamy consistency. Serve immediately, topped with torn buffalo mozzarella and fresh basil. (Prep & Serve: 5 minutes)
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Donald Lubowitz
May 12, 2025I've made this recipe several times, and it's always a hit. I highly recommend it!
Kendrick Von
May 5, 2025This is my new favorite pasta recipe! Thank you for sharing!
Ahmed Deckow
Apr 17, 2025I tried this recipe and it was phenomenal!
Leonie Labadie
Mar 21, 2025I added a pinch of red pepper flakes for a little extra heat. It was delicious!
Darwin Ortiz
Dec 6, 2024A great way to use up leftover eggplant. So easy to make vegetarian!
Shanel Quitzon
Nov 11, 2024The eggplant was perfectly cooked - tender and not at all bitter. The salting trick is essential!
Kurt Klocko
Jul 15, 2024I didn't have pappardelle, so I used penne pasta instead. It worked great!
Judd Dubuque
May 15, 2024I love that this recipe is so versatile. I sometimes add roasted bell peppers or zucchini.
Javonte Konopelski
Apr 21, 2024Using fresh, high-quality mozzarella really makes a difference in this dish.
Dee Hoeger
Mar 26, 2024This recipe is a lifesaver on busy weeknights! It's quick, easy, and so flavorful. My family loves it!