Eggplant Aubergine Alla Pasta Nostra

Indulge in the comforting flavors of Eggplant Aubergine Alla Pasta Nostra, a vibrant Italian-inspired pasta dish that celebrates the velvety texture of sautéed eggplant and the natural sweetness of cherry tomatoes. Perfectly seasoned with garlic, dried basil, oregano, and a hint of red pepper flakes for a subtle kick, this recipe is a harmonious fusion of bold flavors and wholesome ingredients. Tossed with al dente spaghetti and finished with freshly grated Parmesan and fragrant basil leaves, this dish is a weeknight winner that’s both simple and satisfying. Whether you’re looking for a vegetarian pasta recipe or a Mediterranean dinner idea, this easy-to-make dish promises to impress. Serve it hot, and watch your table light up with every bite!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium-sized eggplant (aubergine)
• 2 cups cherry tomatoes
• 4 tablespoons olive oil
• 4 large garlic cloves
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes
• 12 ounces spaghetti or linguine
• 0.5 cup grated Parmesan cheese
• 0.5 cup fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 6 cups water

Directions

Step 1

Wash the eggplants and dice them into 1-inch cubes. Sprinkle with a light pinch of salt and set aside in a colander for 10 minutes to remove excess moisture.

Step 2

While the eggplant is resting, bring 6 cups of salted water to a boil in a large pot. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Rinse the salted eggplant cubes under cold water and pat them dry with paper towels. Add the eggplant to the skillet and sauté for 8-10 minutes until softened and slightly golden. Remove and set aside.

Step 4

In the same skillet, add the remaining 2 tablespoons of olive oil. Finely chop the garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 5

Halve the cherry tomatoes and add them to the skillet along with the sautéed eggplant. Stir in the dried basil, dried oregano, red pepper flakes, salt, and black pepper. Let the mixture simmer for 10 minutes until the tomatoes are soft and the flavors meld together.

Step 6

Toss the cooked pasta into the skillet with the eggplant and tomato sauce. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time to achieve the desired consistency.

Step 7

Mix well and cook for 2-3 minutes to allow the pasta to absorb the flavors of the sauce.

Step 8

Serve hot, garnished with freshly grated Parmesan cheese and torn basil leaves on top. Enjoy your Eggplant Aubergine Alla Pasta Nostra!

Nutrition Facts

Serving size	(2815.7g)

Amount per serving	% Daily Value*
Calories	1454.4

Total Fat 73.3g	0%
Saturated Fat 17.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 40mg	0%
Sodium 3121.6mg	0%
Total Carbohydrate 162.3g	0%
Dietary Fiber 29.8g	0%
Total Sugars 31.0g
Protein 46.5g	0%

Vitamin D 0IU	0%
Calcium 720.4mg	0%
Iron 7.5mg	0%
Potassium 2409.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 12.4%

Carbs: 43.4%