Italian Style Eggplant Tomato Pasta

Francesca
by Francesca
4 Plates
40 min

A recipe from my childhood which is one of my favourite summer pasta sauces and which the family love every time.

A perfect meatless meal which is healthy, flavourful and vegan friendly too if you leave the Parmesan cheese topping out.

My kids are huge pasta eaters but not big aubergine/eggplant fans. However with a little mummy trick, I still get them to eat and enjoy this recipe. By simply blending everything, they don’t see the eggplant chunks and they fully enjoy the meal and even ask for seconds.

A great sauce to disguise veggies and get the thumbs up from the kids too!

Italian Style Eggplant Tomato Pasta
Recipe details
  • 4  Plates
  • Prep time: 10 Minutes Cook time: 30 Minutes Total time: 40 min
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Ingredients
Ingredients for 4 plates
  • 3 baby aubergines or 1 big aubergine
  • 1 glove of garlic
  • basil or parsley leaves
  • 2 teaspoons capers
  • 2 spoons olives (optional)
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 chopped tomatoes or passata
  • 1/2 teaspoon pink Hymalayan salt
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese (optional)
  • 500gr pasta like gemelli, fusilli, rigatoni or penne
Instructions
Method
For this recipe you start by peeling the aubergines and cut them in strips.
Then transfer them to a pan and pan fry them with extra virgin olive oil, garlic and spices with the lid on until soft.
Then 10 minutes later, add the capers and olives.
5 minutes later add the chopped tomatoes and let cook for a further 15 minutes, preferably keeping the lid on the pan.
Once ready you have 2 options. You can add the sauce as it is in your previously cooked pasta or if you would rather not see the big aubergine/eggplant chunks and want to make it more fussy kids friendly, then simply transfer the sauce in a food processor first and then add it to the pasta.
Francesca
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