What do you call a pasta with eggplant?

Pasta with eggplant is often called Pasta alla Norma in traditional Sicilian cooking. However, this Easy Mediterranean Eggplant Pasta Sauce is a modern, rustic version that blends eggplant with tomatoes, olives, and capers.

How to cook aubergine in pasta sauce?

To make a flavorful sauce, cube the aubergine (eggplant), salt it, and let it sit for 30 minutes to reduce bitterness. Then sauté it with onion, peppers, and garlic before simmering in tomatoes for a hearty Mediterranean pasta sauce.

What pasta goes well with eggplant?

Eggplant pairs beautifully with spaghetti, linguine, and pappardelle. For a lighter twist, serve this Mediterranean eggplant pasta sauce over zoodles or spaghetti squash.

Easy Mediterranean Eggplant Pasta Sauce Amazing

Name: Easy Mediterranean Eggplant Pasta Sauce
Prep time: 30 min
Cook time: PT-488618H10M52S
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 1 medium eggplant, peeled and chopped into 1-inch cubes; 1 teaspoon salt (for salting eggplant); 3 tablespoons olive oil; 1 medium yellow onion, peeled and diced; 1 large red bell pepper, seeded and diced; 3 cloves fresh garlic, peeled and minced; 1 cup white wine (or chicken stock as substitute); 1 (28 oz) can Italian plum tomatoes, crushed by hand; 2 tablespoons tomato paste; 1 teaspoon Italian seasoning; ½ to 1 teaspoon red pepper flakes; Salt and pepper, to taste; ¼ cup Kalamata olives, pitted and halved; 1 tablespoon capers; ¼ cup fresh chopped parsley or basil (optional garnish); Parmesan cheese (optional topping)

Description

A hearty, chunky, and savory Easy Mediterranean Eggplant Pasta Sauce with tender eggplant, bright tomatoes, and briny olives and capers. It cooks fast, tastes vibrant, and pairs beautifully with pasta or zoodles.

Ingredients

Scale

1 medium eggplant, peeled and chopped into 1-inch cubes

1 teaspoon salt (for salting eggplant)

3 tablespoons olive oil

1 medium yellow onion, peeled and diced

1 large red bell pepper, seeded and diced

3 cloves fresh garlic, peeled and minced

1 cup white wine (or chicken stock as substitute)

1 (28 oz) can Italian plum tomatoes, crushed by hand

2 tablespoons tomato paste

1 teaspoon Italian seasoning

½ to 1 teaspoon red pepper flakes

Salt and pepper, to taste

¼ cup Kalamata olives, pitted and halved

1 tablespoon capers

¼ cup fresh chopped parsley or basil (optional garnish)

Parmesan cheese (optional topping)

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Instructions

1. Salt the chopped eggplant and let it sit for 30 minutes to remove bitterness. Rinse and pat dry.

2. Heat olive oil in a large pan over medium heat. Sauté eggplant, onion, and red bell pepper for about 5 minutes.

3. Add garlic and cook briefly to release aroma.

4. Pour in white wine and stir, allowing it to reduce slightly.

5. Stir in crushed tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Season with salt and pepper.

6. Bring sauce to a boil, then lower heat, cover, and simmer for 20 minutes.

7. Uncover and simmer an additional 10 minutes to thicken.

8. Stir in olives and capers. Adjust seasoning if needed.

9. Serve over cooked pasta or zoodles, topped with optional herbs and cheese.

Notes

Smaller eggplants are preferred for less bitterness.

Salting eggplant before cooking helps improve taste and texture.

Tomato paste in a tube is convenient and easy to measure.

Start with less red pepper flakes and add more for extra heat.

Use parsley or basil as a fresh herb garnish.

Grated Parmesan adds extra flavor when serving.

The sauce is best served fresh rather than frozen, as freezing can make it watery.

Prep Time: 30 minutes
Cook Time: 30–35 minutes
Category: Dinner Recipes
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1/2 cup
Calories: 168
Sugar: 9 g
Sodium: 759 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 5 g
Protein: 3 g
Cholesterol: 0 mg