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!

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.

Table of Contents

How to make it

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

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.

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.

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!