Eggplant and Tomato Pasta
Hearty dinners do not always need meat. This eggplant and tomato pasta is the perfect vegetarian dinner, that will leave you satisfied and full! Packed with fresh eggplant, red peppers, and fresh tomatoes, this pasta sauce comes together in 30 minutes.
Servings: 6 Servings
Calories: 434kcal
Equipment
Ingredients
- 1 lb Rigatoni pasta
- 1 Medium eggplant cubed
- 1 Red pepper diced
- 10 oz Grape tomatoes whole
- 3 cloves Garlic minced
- 1 cup Tomato passata
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion powder
- 1 teaspoon Oregano
- 1 teaspoon Chilli flakes
- 1 cup Seasoned breadcrumbs
- 1 tablespoon Extra virgin olive oil
Instructions
- Boil pasta: In a pot of liberally salted water, boil your your pasta until al dente. Reserve a ¼ cup of pasta water before draining the pasta.
- Saute the eggplant: In a cast iron skillet over medium heat, sauté the eggplant and garlic in a small amount of olive oil until softened and wilted.
- Cook tomatoes and peppers: Add the red peppers and grape tomatoes to the skillet, and cook through until the skins of the tomatoes are blistered. Gently press down on the grape tomatoes with the edge of your wooden spoon to let some of the juices out.
- Finish the sauce: Add the tomato passata, and spices to the skillet, and simmer for 5 minutes. Add the pasta, and combine well.
- Prepare the topping: In a small skillet over medium-low heat, toast the breadcrumbs with 1 tablespoon of olive oil until golden brown. Make sure you constantly stir the breadcrumbs, to avoid burning. Sprinkle on top of the pasta before serving.
Nutrition
Calories: 434kcal | Carbohydrates: 83g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 294mg | Potassium: 752mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1388IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 3mg