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Meatless Pasta Recipe
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Pasta With Eggplant and Tomato Sauce Recipe

Pasta with Eggplant and Tomato Sauce Recipe




  • 1 large Eggplant - diced 
  • 16 ounces Spaghetti, Fusilli, Rigatoni or other pasta shape
  • 1 medium Onion - diced
  • 1 tablespoon Olive Oil
  • 3 Garlic Cloves - chopped
  • 2 cups Tomato Sauce
  • 1/4 cup Dry Red Wine
  • 1 pinch Sugar
  • 1 large Pinch Oregano
  • Olive Oil for frying
  • Salt & Pepper to taste


  • Arrange diced eggplant on a cookie sheet & sprinkle with salt. 
  • Let drain for 30 minutes. 
  • Rinse well.
  • Saute drained eggplant in olive oil until lightly browned and set aside.
  • Lightly saute the onion and garlic in about 1 tablespoon olive oil until softened.
  • Add the tomato sauce and wine.
  • Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
  • Season with sugar, salt and pepper and add the oregano.
  • Return the eggplant to the pot and continue to simmer while the pasta cooks.
  • Cook the pasta until al dente and drain.
  • Toss the pasta with the sauce to mix well & serve immediately.


  Meatless Pasta Meal - Serves 6

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