TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

Pasta with Mushrooms and Tomato Sauce

Spaghetti with Pork and Tomato Ragu

Eggplant Lasagna

Light and Easy Eggplant Parmesan

Pasta Recipes

Italian Recipes

Healthy Recipes

Pasta with Eggplant and Tomato Sauce

Serves 4 to 6

I knew that tomato sauce with eggplant would be very good because I have made several versions in the past. However, when I developed this Italian-inspired recipe, my purpose was to utilize the eggplant as a meat substitute, which is common because of its flavor and texture. It really works. It tastes very much like a meat sauce because of the seasonings I added, which are typically used in Italian sausage. Whether you are a vegetarian, a carnivore who wants to eat less meat, or are looking for new and interesting ways to use eggplant, you will love this pasta. It is a quick, easy, healthy and delicious main dish.

Ingredients

Pasta with Eggplant Recipe Photo
  • 2 eggplants, about 2 pounds total, cut into 1/4 to 1/2-inch cubes
  • 3 tablespoons olive oil
  • 1 cup chopped onions
  • 1/2 cup chopped green peppers
  • 6 large garlic cloves, minced
  • Salt and pepper to taste
  • 1/2 cup dry red wine
  • 3 cans (14.5-ounces each) whole tomatoes, finely crushed with juices
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rubbed sage
  • 1 tablespoon dried basil leaves
  • 1 tablespoon dried parsley leaves
  • 1 pound penne rigata or other medium-sized pasta, white, multigrain or whole wheat
  • Freshly grated Parmesan or Romano cheese

Heat a large sauté pan over medium heat. Add the olive oil, then the onions and peppers. Cook until softened, about 5 minutes. Add the garlic and eggplant. Season lightly with salt and pepper. Continue to cook until the eggplant has browned slightly, about 5 more minutes. Add the wine and bring to a boil, scraping the bottom as needed to release any browned bits. Add the tomatoes, fennel, marjoram, thyme, sage, savory, basil, parsley, additional salt and pepper. Stir well to combine. Reduce heat, cover and simmer until the eggplant is very tender and sauce is thickened, about 30 minutes.

Meanwhile, cook the pasta according to package directions for al dente. Drain well and add to the sauce. Stir well to combine for about 2 minutes. Serve immediately, passing the cheese separately.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.