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Home » Course » Main Dish » Tomato, Eggplant and Sausage Pasta

Tomato, Eggplant and Sausage Pasta

Last Updated August 10, 2020. Published August 10, 2020 By Rosemary Leave a Comment

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This Tomato, Eggplant & Sausage Pasta recipe is the perfect way to add some garden fresh eggplant and fresh herbs. It’s fast, easy and makes the perfect anytime Pasta Dish. Everyone will love it!

sausage pasta in a black pan

This easy pasta dish is a good way to use up some summer eggplant and tomatoes, adding the addition of a couple of Italian sausages makes it perfect. I usually make this dish with a short Penne pasta (the Italian’s favourite) or if you like long pasta, such as spaghetti or bucatini that would work also. So whatever pasta you fancy go for it.

How to make it

Cut the eggplant into cubes and toss with a little salt, leave for about 20 minutes in the bowl

eggplant in a bowl with salt

Drain the liquid but do not rinse the eggplant. In a large frying pan on low to medium heat add olive oil, eggplant, chopped sausage, fresh tomatoes, spices, and water.

veggies and spices in a black pan

Stir and continue to cook on low to medium heat, (stirring often) until sausage, tomatoes & eggplant are cooked (we like the tomatoes slightly dried).

cooked veggies and spices in a black pan

Toss with cooked pasta of choice and a half ladle of pasta water, cook on high heat for about 45-60 seconds stirring constantly. Top with fresh chopped basil leaves and freshly grated parmesan cheese, serve immediately. 

sausage pasta in a black pan with some on a silver spoon

What is the perfect eggplant?

The best eggplant has a skin that is taut and shiny, the pulp should be spongy and white, and the seeds should be barely visible and not black. Black seeds could be a sign of a bitter eggplant. 

How to cook eggplant

Trim the eggplant from the top and the bottom, remove the peel and cut into medium sized chunks. Place in a medium large bowl, sprinkle with 1/2 -1 teaspoon of salt, depending on the amount of eggplant, toss together and let sit for about 20-30 minutes. Drain the excess liquid from the bowl, but never rinse the eggplant.

sausage pasta in a black pan with sprinkled parmesan cheese on top

Can you use canned tomatoes?

Yes you can, just be sure to use peeled tomatoes, that have nothing added to the can. The canned tomatoes should be added with the spices and water once the eggplant starts to become translucent and the sausage starts to brown. Cook on low heat until it starts to thicken.

Related Recipes

Creamy Tomato Pasta

Simple Bucatini & Eggplant

Creamy Pasta Boscaiola with Mushrooms & Sausage

So if you are looking for a new way to serve eggplant then why don’t you give this Tomato, Eggplant & Sausage Pasta Recipe a try and let me know what you think. Buon Appetito!

sausage pasta in a black pan

sausage pasta in a black pan with some on a silver spoon

Tomato, Eggplant and Sausage Pasta

Rosemary Molloy
A delicious Italian pasta dish, tomato, eggplant and sausage pasta.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 119 kcal

Ingredients
  

  • 2 medium eggplants (skinned and cut into cubes)
  • 2 tablespoons olive oil
  • 2 -3 Italian sausages (skinned & broken into pieces)
  • 14 grape or cherry tomatoes (halved)*
  • 1/2 teaspoon oregano
  • 4-5 fresh basil leaves (or 1/4 - 1/2 teaspoon dried)
  • 1-2 pinches hot pepper flakes if desired
  • 1/4 cup water (60 grams)

* 1 can of Pelati Tomatoes (nothing added) is a good substitute.

    EXTRAS

    • freshly grated parmesan cheese for topping
    • 3-4 cups cooked pasta of choice

    Instructions
     

    • In a medium/large bowl add the cubed eggplant toss with 1/2 teaspoon salt, leave for about 20-30 minutes, drain any excess liquid but do not rinse before adding to the pan.
    • In a large frying pan on low to medium heat, add the olive oil, the eggplant, chopped sausage, fresh tomatoes*, spices, and water, stir and continue to cook on low to medium heat, (stirring often, so the mixture does not burn) until sausage, tomatoes & eggplant are cooked (we like the tomatoes slightly dried). Toss with 3 -4 cups cooked pasta and 1/2 a ladle of pasta water, cook on high heat for about 45-60 seconds stirring constantly. Top with fresh chopped basil leaves and freshly grated parmesan cheese, serve immediately. Enjoy!

    *If using canned tomatoes add with spices once the eggplant starts to become translucent and the sausage starts to brown.

      Notes

      Since you are salting the eggplant, taste for salt before mixing with the pasta. I also use a very small amount of salt in the pasta water. 
      About 2 cups of dry pasta will equal 3 1/2 - 4 cups cooked.

      Nutrition

      Calories: 119kcalCarbohydrates: 13gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 151mgPotassium: 524mgFiber: 6gSugar: 8gVitamin A: 70IUVitamin C: 5mgCalcium: 25mgIron: 0.6mg
      Tried this recipe?Let us know how it was!

      Updated from September 9, 2014

       

       

       

       

       

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        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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