Mediterranean-Style Eggplant Pasta

This Mediterranean-Style Eggplant Pasta is a flavorful, healthy dish that combines tender eggplant with a rich blend of Mediterranean ingredients like garlic, olives, tomatoes, and herbs. Perfect for those looking to add more vegetables to their meals, this recipe is satisfying, full of flavor, and can be easily customized to suit different tastes.

Why You’ll Love This Recipe

This dish offers a wonderful combination of textures and flavors with the soft, roasted eggplant paired with pasta and a zesty tomato sauce. The Mediterranean ingredients add a burst of freshness, while the olives and herbs bring complexity. It’s a great way to enjoy a plant-based meal without sacrificing flavor, and it’s easy to make in under an hour.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 medium eggplants, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup chopped red onion
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup Kalamata olives, pitted and chopped
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup fresh parsley, chopped
• 1 pound pasta (penne or spaghetti recommended)

Directions

1. Roast the Eggplant: Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper. Spread the eggplant on a baking sheet in a single layer and roast for 25-30 minutes until tender and slightly caramelized.
2. Cook the Pasta: While the eggplant roasts, cook the pasta according to package instructions. Drain and set aside.
3. Prepare the Sauce: In a large pan, heat olive oil over medium heat. Add the onion and cook for 3-4 minutes until soft. Stir in the garlic and cook for 1 more minute.
4. Combine Ingredients: Add the diced tomatoes, olives, red wine vinegar, oregano, and basil to the pan. Simmer for 5-7 minutes to allow the flavors to meld.
5. Assemble: Add the roasted eggplant and pasta to the sauce, stirring to combine. Cook for an additional 2-3 minutes until everything is heated through.
6. Garnish and Serve: Garnish with fresh parsley and serve warm.

Servings and Timing

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4 servings

Variations

• Add Protein: Add grilled chicken or chickpeas for a protein boost.
• Spicy Twist: Add red pepper flakes for some heat.
• Vegan: This dish is already vegan, but you can top it with vegan parmesan for extra flavor.
• Noodles: Swap pasta for zucchini noodles or another gluten-free option.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the microwave or on the stove with a splash of olive oil or water to loosen the sauce.

FAQs

Can I use a different type of pasta?

Yes, feel free to use any type of pasta you prefer, such as spaghetti, fusilli, or gluten-free pasta.

How do I know when the eggplant is roasted properly?

The eggplant should be soft and golden brown on the edges when it’s fully roasted. Stir halfway through the cooking time for even browning.

Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Just dice them and cook them down a bit longer to achieve a similar texture to canned tomatoes.

Can I make this dish ahead of time?

Yes, you can make the pasta and sauce ahead of time and store it in the fridge for up to 3 days. Reheat before serving.

Is this recipe suitable for meal prep?

Yes, it’s perfect for meal prep. Just portion it out into containers and refrigerate for easy lunches or dinners throughout the week.

Can I add other vegetables to the dish?

Yes, feel free to add bell peppers, zucchini, or spinach to enhance the flavor and nutrition.

Is this recipe gluten-free?

To make this dish gluten-free, simply use gluten-free pasta.

Can I make this recipe without olives?

Yes, if you don’t like olives, you can omit them or replace them with capers for a similar briny flavor.

Can I use frozen eggplant?

Fresh eggplant works best for this recipe, but if using frozen, make sure to thaw and drain it well before roasting.

Can I make this dish spicy?

Yes, you can add red pepper flakes or a diced chili pepper to give it a spicy kick.

Conclusion

This Mediterranean-Style Eggplant Pasta is a wholesome and flavorful meal that’s perfect for any occasion. It’s a great way to enjoy eggplant, packed with Mediterranean flavors, and can be easily adapted to suit your preferences. Whether you enjoy it as a quick weeknight dinner or as part of a larger meal, this recipe is sure to become a favorite!

Mediterranean-Style Eggplant Pasta

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Pasta, Mediterranean, Vegan
• Method: Roasting, Sautéing
• Cuisine: Mediterranean
• Diet: Gluten Free

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Description

This Mediterranean-Style Eggplant Pasta is a vibrant and healthy dish that blends roasted eggplant with a zesty tomato sauce, Kalamata olives, and aromatic herbs. Packed with Mediterranean flavors, this vegan-friendly recipe is easy to make in under an hour and can be customized to suit your preferences. Whether served as a satisfying dinner or part of a larger meal, this pasta offers a wonderful way to enjoy eggplant and Mediterranean ingredients.

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Ingredients

• 2 medium eggplants, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup chopped red onion
• 2 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup Kalamata olives, pitted and chopped
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup fresh parsley, chopped
• 1 pound pasta (penne or spaghetti recommended)

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Instructions

• Roast the Eggplant: Preheat the oven to 400°F (200°C). Toss the diced eggplant with olive oil, salt, and pepper. Spread the eggplant on a baking sheet in a single layer and roast for 25-30 minutes, until tender and slightly caramelized.
• Cook the Pasta: While the eggplant roasts, cook the pasta according to package instructions. Drain and set aside.
• Prepare the Sauce: In a large pan, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Stir in the garlic and cook for 1 more minute.
• Combine Ingredients: Add the diced tomatoes, olives, red wine vinegar, oregano, and basil to the pan. Simmer for 5-7 minutes to allow the flavors to meld.
• Assemble: Add the roasted eggplant and pasta to the sauce, stirring to combine. Cook for an additional 2-3 minutes until everything is heated through.
• Garnish and Serve: Garnish with fresh parsley and serve warm.

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Notes

• Protein Options: Add grilled chicken or chickpeas for an extra protein boost.
• Vegan: This dish is naturally vegan but can be topped with vegan parmesan for more flavor.
• Spicy Twist: Add red pepper flakes for a bit of heat.
• Noodles: Swap pasta for zucchini noodles or gluten-free pasta for a lighter option.
• Vegetable Variations: Try adding bell peppers, zucchini, or spinach for extra flavor and nutrition.