Simple, savory, and flavorful, this Eggplant Pasta has it all. Sautéed eggplant in tomato sauce is mixed with your favorite pasta and topped with creamy ricotta to make your new favorite weeknight meal.
- 12 oz. pasta
- 2 tbsp olive oil
- 1 eggplant diced (approx. 3 cups)
- 1/2 cup yellow onion diced
- 1/2 tsp salt
- 3 garlic cloves minced
- 1 1/2 cups marinara sauce
- 1/3 cup ricotta cheese regular or vegan
- 2 tbsp fresh basil for garnish
Cook the pasta in a pot of boiling water; drain and set aside.
While the pasta is cooking, heat oil over medium heat in a large, deep skillet. Add the eggplant, onion and salt and sauté until the eggplant is soft, 5-7 minutes. Then, add the garlic and sauté until fragrant, about 1 minute.
Remove skillet from the heat, then pour in the tomato sauce and stir so that the veggies are coated. Add the pasta to the skillet and stir to combine. Last, add a few dollops of ricotta cheese, then divide the pasta into bowls and top with fresh basil and red pepper flakes (optional). Enjoy!
*Calories are per serving and are an estimation; serving size is between 2-4
*Storage: store leftovers in the refrigerator for up to 5 days, or in the freezer for up to 3 months
*Make it vegan by omitting the cheese or using vegan ricotta/parmesan instead!
*Make it gluten free by using your favorite gluten free pasta
Calories: 475kcal | Carbohydrates: 78g | Protein: 16g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 798mg | Potassium: 819mg | Fiber: 8g | Sugar: 11g | Vitamin A: 569IU | Vitamin C: 11mg | Calcium: 93mg | Iron: 3mg