Simple Italian Eggplant Pasta

4.59 from 31 votes

Simple Bucatini and Eggplant is a delicious, fast and easy recipe idea. This simple yet perfect Pasta Dish will make you think you are in Italy.

Prep Time10

Cook Time25

Total Time35

Course: Pasta

Cuisine: Italian

Servings: servings

Calories: 320kcal

Author: Rosemary Molloy

Ingredients

2 small to medium eggplants (sliced diced or small wedges, I the skin on but you can also remove it if you prefer, if it is very seedy remove the seeds also)
1 teaspoon salt
¼ cup olive oil
1 -2 cloves garlic chopped
¼ cup chopped fresh Italian parsley
1 teaspoon oregano
1-2 pinches hot pepper flakes (if desired)
⅓ cup water
3 cups cooked pasta

US Customary - Metric

Instructions

In a medium bowl add the sliced or cubed eggplant and toss with 1 teaspoon of salt, let sit for 20 minutes, then drain but do not rinse.
In a large pan add olive oil, garlic, oregano, hot pepper flakes, parsley and drained eggplant. Gently combine together, then add the water, cook uncovered on low/medium heat for approximately 15-20 minutes (stirring occasionally), then raise the heat a little, and continue to cook until the water has evaporated and eggplant is tender and golden. Toss with 3 cups cooked pasta, and sprinkle with freshly grated parmesan cheese. Serve immediately. Enjoy!
While the eggplant is cooking bring a large pot of water to boiling and add a little salt. Cook the pasta al dente. Then add to the cooked eggplant, add a half ladle of pasta water and cook on medium tossing gently for approximately a minute. Serve immediately with freshly grated parmesan cheese if desired. Enjoy!

Notes

How Much Pasta To Use

Rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2½ ounces / 75 grams. This will yield approximately 1¼ – 1¾ cups cooked.

How to store the eggplant pasta

Store any leftover pasta in an airtight container and keep in the fridge for approximately 2-3 days. Reheat on the stove or microwave.

Nutrition