Eggplant Pasta

All you need to make this is wonderfully comforting meal are ingredients that you probably have in your pantry..except for the eggplant. This does not take long to make and if you don't feel like having eggplant, you could always substitute it with zucchini or mushrooms.


Wash and slice the eggplants half an inch thick and quarter them. Heat 2 tablespoon of olive oil and saute till golden.

Drain fried eggplant on a plate lined with some kitchen paper. Saute 3 cloves of minced garlic,in the same pan as you fried the eggplant in. Add a bit more oil if there is not enough oil to saute the garlic.

Pour in 1 1/2 cup of crushed tomatoes and 2/3 cup of water and bring to a boil. Add in fried eggplant pieces and 3 tablespoons of hot chili flakes. Add salt to taste and boil sauce till it thickens.


Meanwhile boil pasta of your choice in a pot of salted water. I used organic whole wheat vegetable pasta. I boiled 8 oz of pasta ( 2 oz dried pasta = 3/4 cup of dried pasta=1 portion). Cook pasta al dente or according to instructions at the back of the package. Mix drained pasta with sauce, top with freshly grated Parmesan cheese and torn basil leaves. This served 5 at our place. Enjoy!