Description
A delicious vegetarian dish featuring tender eggplant and pasta in a simple, savory sauce.
Ingredients
Scale
- 12 oz (340g) rotini or pasta of choice (penne, rigatoni, or fusilli)
- 1 large eggplant (about 1 lb), diced into ½-inch cubes
- 2–3 tbsp olive oil
- 4 garlic cloves, minced
- 1 small onion, diced
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add minced garlic and diced onion, sautéing until they are translucent.
- Add the diced eggplant to the skillet, cooking until it becomes tender, about 5-7 minutes.
- Season with salt and pepper to taste.
- Combine the cooked pasta with the eggplant mixture, tossing to coat.
- Serve warm, garnished with fresh herbs if desired.
Notes
Consider adding red pepper flakes for a bit of spice or sprinkling grated cheese on top while serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: pasta, eggplant, vegetarian, easy recipe, Italian cuisine