It can sometimes be difficult to find a vegetarian meal that’s so good you won’t miss the meat, but my Eggplant and Tomato Pasta is the perfect meat-free meal. Soft, rich eggplant (aubergine) with garlic and tomato makes for a delicious pasta sauce, while the crunchy breadcrumb topping adds just the right finishing touch. This dish requires minimal preparation before simmering on the stove to create a deep, flavour-filled dish. Try this bowl of veggie-filled goodness on your next meal plan!
Can you make Eggplant and Tomato Pasta ahead of time?
Eggplant and Tomato Pasta is best served and eaten immediately, but can be refrigerated for up to 2 days in an airtight container and reheated in the microwave. The breadcrumbs will soften.
Is Eggplant and Tomato Pasta suitable for leftovers?
Eggplant and Tomato Pasta is best served and eaten immediately, but can be refrigerated for up to 2 days in an airtight container and reheated in the microwave. The breadcrumbs will soften. Not suitable to freeze.
Eggplant and Tomato Pasta
Share PrintIngredients
- 250 g (9 oz) spaghetti
- 80 ml (⅓ cup) extra-virgin olive oil
- 60 g (1 cup) panko breadcrumbs
- ½ tsp sea salt flakes, plus extra to season
- 2 large eggplants (aubergines), cut into bite-sized cubes
- 1 tbsp freshly minced garlic
- 800 g (28 oz) canned crushed tomatoes
- ½ tsp freshly cracked black pepper
Instructions
- Cook the spaghetti as per the packet instructions, minus 1 minute (the last minute of cooking will take place in the sauce). Rinse with cold water to stop the pasta from cooking further and sticking together.
- Heat 1 tablespoon of the olive oil in a large, heavy-based frying pan over medium heat. Add the breadcrumbs and cook, stirring, for 2 minutes or until golden. Season with the salt, remove from the pan and set aside on a plate.
- In the same pan, add 2 tablespoons of the olive oil and the eggplant. Cook, stirring occasionally, for 5–8 minutes until the eggplant has softened.
- Add the remaining olive oil and the minced garlic and cook, stirring, for 30 seconds.
- Add the tomatoes and 1½ cups (375 ml) of water. Cook for 12 minutes with the lid on.
- Remove the lid and cook for an additional 5 minutes or until the sauce begins to thicken. Season with salt and pepper.
- Once the sauce is at the desired consistency, return the spaghetti to the pan and cook for 1 minute to heat through.
- Serve immediately with the crunchy breadcrumbs sprinkled on top.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
