Spicy Eggplant Tomato Sauce Pasta Recipes
ROASTED EGGPLANT PASTA
6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.
Provided by Bethany Kramer
Categories Main Course
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
- Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
- Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
- Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!
Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg
PASTA WITH AUBERGINE & TOMATO SAUCE
This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy!
Provided by Kate McCullough
Categories Mains Jamie Magazine Lunch & dinner recipes Healthy dinner ideas Healthy vegetarian recipes Pasta & risotto
Time 40m
Yield 4 to 6
Number Of Ingredients 8
Steps:
- Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
- Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
- Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
- Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
- Cook the pasta according to the packet instructions, drain, then stir through the sauce.
- Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.
Nutrition Facts : Calories 510 calories, Fat 15.6 g fat, SaturatedFat 2.9 g saturated fat, Protein 18.8 g protein, Carbohydrate 78.9 g carbohydrate, Sugar 9.4 g sugar, Sodium 0.70 g salt, Fiber 3.4 g fibre
SPICY EGGPLANT TOMATO SAUCE PASTA
Get ready for pasta night with this Spicy Eggplant Tomato Sauce Pasta. Ingredients like sweet basil pasta sauce, eggplant and fresh basil make up this Spicy Eggplant Tomato Sauce Pasta that you'll want to make every night!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add eggplant; cook 5 min., stirring occasionally. Stir in pasta sauce and crushed pepper; simmer on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Remove from heat; stir in basil.
- Drain pasta. Serve topped with pasta sauce mixture.
Nutrition Facts : Calories 280, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g
CROCK POT PASTA WITH EGGPLANT SAUCE
Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!
Provided by Sharon123
Categories Vegetable
Time 7h20m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Peel eggplant, if desired; cut eggplant into 1-inch cubes.
- In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
- Stir in olives and parsley.
- Season to taste with salt and pepper.
- Serve over pasta with Parmesan cheese.
- Garnish with toasted pine nuts.
- Makes 6 servings.
- Enjoy!
- Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
- In a hurry?.
- Use canned spaghetti sauce!
- (Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
- Enjoy!
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5/5 (3)Category Main CourseCuisine ItalianTotal Time 25 mins
- Meanwhile, warm the oil in a skillet on medium-high heat. Add the eggplant pieces and sauté for about 10-12 minutes, or until they're cooked through and lightly browned, stirring fairly often. If the pan gets really dry, add in some more oil.
- Add the garlic and cook for about 20 seconds (stir constantly), or until fragrant (don't let it burn).
- Add the tomatoes, Italian seasoning, red pepper flakes, and basil, and scrape the brown bits from the bottom of the pan to add more flavor to the sauce. Let the sauce simmer for a few minutes.
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4.9/5 (8)Total Time 40 minsCategory EntreeCalories 393 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
- When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.
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- Put the eggplant on a large rimmed baking sheet and drizzle with 1/4 cup of the olive oil. Sprinkle with 1 teaspoon salt and toss together to coat the eggplant with the oil. Bake 25-30 minutes, until the eggplant is tender and golden brown.
- Meanwhile, place a large (12-inch) skillet over medium heat. Add the remaining 2 tablespoons olive oil and the onion. Cook about 5 minutes to soften the onion.
- Stir in the garlic, fresh and dried crushed chili pepper, tomatoes and 1/2 teaspoon salt. Cook at a simmer until the tomatoes give up their liquid and then reduce to a chunky sauce - this should take about 10 minutes.
SPICY EGGPLANT PASTA - EVERY LITTLE CRUMB
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Estimated Reading Time 5 mins
- Cook your pasta of choice according to package instructions. I love linguine for this, angel hair pasta or normal spaghetti. When pasta is done, reserve some of the cooking water before draining and setting aside.
- Heat oven to 220 C (425 F). Wash the eggplant, peel strips of the skin off and dice it into 1/2 inch sized cubes.
- In a skillet over medium heat, add a big drizzle of olive oil. Saute the sliced garlic for a couple minutes or until starting to soften. Add the diced fresh tomatoes, canned diced tomatoes, the oregano and dried basil (or sub Italian seasoning) , the red chili flakes. Season with salt and pepper, and simmer for 20 minutes or so or until sauce has thickened slightly.
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- Prepare a charcoal grill with a single layer of hot coals, set a gas grill to medium-high heat, or heat a stovetop grill pan over medium-heat high. Slice the eggplant into 1/2-inch rounds, brush the eggplant slices generously with olive oil, sprinkle with salt and pepper, and grill for 3-5 minutes on each side, until charred and cooked through. Set aside to cool. Once the eggplant has cooled, cut each slice into 1-inch pieces. Alternatively, you can dice the eggplant into ¾-inch pieces, toss with 2 tablespoons olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes at 400 degrees, tossing occasionally, until softened and browned.
- Meanwhile, bring a large pot of salted water to a boil, and begin the sauce. In a very large (12-inch) sauté pan or a Dutch oven, combine the raisins and vinegar and cook over low heat until the vinegar has completely evaporated, about 5 minutes. Transfer to a small bowl and set aside.
- In the same pan, heat the olive oil, tomatoes, garlic, anchovy paste, red pepper flakes, and 1½ teaspoons salt over medium heat. Bring to a simmer, then turn the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until the tomatoes have burst and are starting to break down. Add the eggplant and the raisins and cook for 5 more minutes.
- Cook the pasta according to the directions on the package. Drain and add to the sauce (or transfer everything to the pasta pot if you need more room.) Add the pine nuts and parsley, reserving about 2 tablespoons of each for the top, and toss gently. Sprinkle the pasta with the reserved pine nuts and parsley, sprinkle lightly with salt, and serve.
PASTA WITH EGGPLANT, TOMATO & OLIVE SAUCE | THE HUNGRY HUTCH
From thehungryhutch.com
Cuisine ItalianCategory VegetarianServings 6Total Time 55 mins
- Meanwhile, place a large skillet or other pan over medium heat with some oil; add the onion, black pepper, and some salt and cook until the onion starts to soften, about 3 minutes. Add the garlic, Italian seasoning, and red pepper flakes and cook until fragrant, 1 minute more.
- Add the eggplant and olives, season with salt, and cook, stirring regularly and adding more oil as needed, until the eggplant has softened, about 10 minutes. Add the tomato paste and cook for 2 minutes more. Deglaze with the red wine, scraping up any stuck on bits from the bottom of the pan and stirring it all together.
- Add the crushed tomatoes to the eggplant (swish about 1/2 cup water around the can and add that to the skillet to to make sure you get all of the tomatoes) and let simmer gently, stirring regularly, for 15 minutes. Add in the fresh oregano, if using, for the last minute or 2 of cooking.
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- In large skillet/saute pan heat olive oil over medium heat, saute onion and eggplant until tender, about 8 – 10 min. Add sauce, olives, capers, red pepper flakes, cover, reduce heat to low and simmer for 15 – 20 min. Sauce is ready when eggplant is fully tender.
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