Go Back
+ servings
5 from 6 votes
Spicy Eggplant Pasta in a Bowl Topped with Fresh Basil & Parsley
Spicy Eggplant Pasta
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This hearty eggplant pasta is packed with spicy flavor, fresh herbs, juicy tomatoes, and tender chunks of eggplant A naturally vegan and optionally gluten-free pasta dinner that will please all appetites and is easy enough for a weeknight!

Course: Entree
Cuisine: American, Italian
Keyword: eggplant recipe, vegan pasta recipe
Servings: 4
Calories: 393 kcal
Author: Alissa Saenz
Ingredients
  • 8 ounces dried rigatoni pasta (or your favorite pasta shape)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 5 garlic cloves, minced
  • 1 (14 ounce) can diced tomatoes
  • 1 cup crushed tomatoes
  • 3 tablespoons capers
  • 1 teaspoon crushed red pepper flakes, or to taste
  • 1 medium (1 pound) eggplant, salted if necessary, cut into 1/2 inch cubes
  • 1/2 cup chopped fresh basil, plus more for serving, optional
  • 1/4 cup chopped fresh parsley, plus more for serving, optional
  • Salt and pepper to taste
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

  2. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil.

  3. Coat the bottom of a large pot with 1 tablespoon of olive oil and place it over medium heat.

  4. When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until soft and translucent.

  5. Add the garlic and cook for 1 minute more, until very fragrant.

  6. Stir in the diced tomatoes, crushed tomatoes, capers and red pepper flakes.

  7. Bring the sauce to a simmer, and allow it to cook, uncovered, for about 15 minutes, until it thickens up a bit. You can add a splash of water if it becomes too thick.

  8. While the sauce simmers, coat the bottom of a large skillet with the remaining 2 tablespoons of oil and place it over medium heat.

  9. When the oil is hot, add the eggplant. Cook the eggplant for about 10 minutes, flipping it once or twice, until the pieces are soft and browned in spots. 

  10. When the sauce is finished simmering, stir in the eggplant, parsley and basil.

  11. Remove the pot from heat and season with salt and pepper to taste.

  12. Pour the sauce over the pasta and toss to coat,

  13. Divide onto plates and serve. Sprinkle with additional parsley and basil, if desired.

Nutrition Facts
Spicy Eggplant Pasta
Amount Per Serving
Calories 393 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1.7g9%
Sodium 326mg14%
Potassium 718mg21%
Carbohydrates 62.6g21%
Fiber 10.2g41%
Sugar 12.4g14%
Protein 11.8g24%
Calcium 70mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.