Ingredients of a Woman » Busy woman, Home Ingredients, In the Kitchen » Eggplant Pasta with Garlic and Rosemary

Eggplant Pasta with Garlic and Rosemary

   
The sauce in this recipe is robust in flavor and texture, yet so easy to make.
You could substitute the pasta for chicken. Or even add sausages.
It only takes about 10 minutes to prepare and about 25 minutes of total cooking time.

   
Here are the ingredients needed:
Also, some salt and freshly ground pepper.

   
I almost forget, Pecorino Romano or Parmesan cheese.
Eggplant with Garlic and Rosemary_Pecorino Romano

   
First, let’s start by cooking the pasta in salted boiling water.
Once it’s al dente, drain it, but wait! Save some of the water used to boil it, we are going to use 1 1/2 cup.

   
Halve and dice the eggplant. Also, dice the tomatoes.

   
Remove the leaves from the rosemary stems and finely chop them.
Eggplant with Garlic and Rosemary_RosemaryPause, inhale the aroma, pause, inhale again, continue.

   
In a large pan, heat the olive oil and add the garlic cloves. Cook over low heat until softened.

   
Then add the eggplant.
Stir over moderate heat until the eggplant begins to soften and change color.

   
Season with salt and freshly ground pepper.

   
Add the diced tomatoes.

   
Then the tomato paste and 1 ½ cup of the water used to boil the pasta.
Stir, then sprinkle the chopped rosemary.

   
Bring to a simmer and cook for about 8 minutes or until the eggplant is completely soft and the sauce is not runny.
Here is an easy way to find out if it’s done. Run a spoon through it and if your get to see the bottom of the pan, the sauce is done.

   
Pour the sauce over the pasta and toss to mix.

   
Serve immediately, with Pecorino Romano or Parmesan cheese.

   
Buen Provecho!
Alba H. Rodriguez

   
Ingredients
3 garlic cloves
3 tablespoons of olive oil
1 eggplant large
1 fresh Rosemary sprig
3 large tomatoes
1 can tomato paste
12 oz elbow pasta
Salt and freshly ground pepper
Pecorino Romano or Parmesan cheese

   
Preparation
First, let’s start by cooking the pasta in salted boiling water. Once is al dente, drain it and save the water used to boil it.
Halve and dice the eggplant. Dice the tomatoes.
Remove the leaves from the rosemary stems and finely chop them.
In a large pan, heat the olive oil and add the garlic cloves. Cook over low heat until softened.
Then add the eggplant. Season with salt and freshly ground pepper.
Stir over moderate heat until the eggplant begins to soften and change color.
Add the diced tomatoes.
Then the tomato paste and 1 ½ cup of the water used to boil the pasta.
Stir, then sprinkle the rosemary.
Bring to a simmer and cook for about 8 minutes or until the eggplant is completely soft. And the sauce is not runny.
Pour the sauce over the pasta and toss to mix.
Serve immediately, with Pecorino Romano or Parmesan cheese.

   
Buen Provecho!

Filed under: Busy woman, Home Ingredients, In the Kitchen · Tags: , , ,

46 Responses to "Eggplant Pasta with Garlic and Rosemary"

  1. Good. Looks easy, me like.

  2. Just a few ingredients, thanks for sharing.

  3. Eggplant is one of my favorite veggies ;)

  4. Fantastic post. Clear instructions. Very flavorful dish. Great job…Cheers!

  5. That sounds delicious! I’m always looking for vegetarian meals that are good, and I’m definitely going to add this to my “must try” list.

  6. Oh great, it’s almost 4PM and I’m starving!!

  7. I’m drooling on myself. Is time to go home?

  8. That is next on my list of things to make. Thanks!

  9. Crazy Mama says:

    This stuff looks awesome!

  10. Lisa L. says:

    that looks so good right now

  11. oh my goodness!

  12. Another savory dish!

  13. My husband loves eggplant (as do I) — what a great way to cook it!

  14. Eggplants go well with anything. I love this pasta!

  15. Egg plant is so yummy!

  16. Egg plant is so yummy! this looks great!

  17. Oops-as you can see, I had a little trouble figuring out how to leave a comment.
    It is tricky, you know. :)

  18. this looks so delicious

  19. Taylor, you are always sooo funny! ;)
    Love,
    Alba

  20. Im a die hard fan of anything eggplant!!
    So glad to have found your blog. Subscribing to it. Will be here more! :)

  21. joeswife says:

    Recipe looks tasty, but, I am not sure of rosemary as the
    herb here. I think I will use basil, or oregano. Ricotta Salata
    is a perfect cheese for this dish.

  22. I heart eggplant and I want to try this recipe!

  23. Hi, Alba. This looks enticing, healthful, and easy – what I look for in a dish! Dan

  24. This looks really good, thank you for sharing.

  25. This is my kind of pasta, fresh veggies and pecorino. This looks amazing!

  26. Looks delicious! I love how eggplant makes a dish so hearty and filling.

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  28. Hi Alba..wow….two of my favourite ingredients in one dish. Rosemary and aubergine .I love this one dish meal. Thanks for sharing this flavorful one dish meal :)

  29. Tomato and eggplant… I already feel in Summer. That sounds delicious.

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  39. Tomato and eggplant… I already feel in Summer. That sounds delicious.

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