One-Pan Tomato Eggplant Pasta
One-Pan Tomato Eggplant Pasta
Ingredients
- 2 tablespoons olive oil
- 1 eggplant, medium, diced into 1/2-inch cubes
- 3 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 12 ounces short pasta, such as penne or rotini
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced eggplant and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the undrained canned diced tomatoes, vegetable broth, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min
- 4
Add the short pasta to the skillet, ensuring it is mostly submerged in the liquid. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. If the liquid evaporates too quickly, add a splash more broth or water.
⏱️ 20 min
- 5
Once the pasta is cooked, remove the skillet from the heat. Stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
⏱️ 2 min
- 6
Taste and adjust seasoning as needed. Garnish with fresh chopped basil and serve immediately with extra Parmesan cheese on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Tomato Eggplant Pasta
- 2 tablespoons olive oil
- 1 eggplant, medium, diced into 1/2-inch cubes
- 3 cloves garlic, minced
- 1 28-ounce can canned diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 12 ounces short pasta, such as penne or rotini
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced eggplant and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the skillet and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the undrained canned diced tomatoes, vegetable broth, dried oregano, red pepper flakes, salt, and black pepper. Bring the mixture to a boil.
⏱️ 5 min - 4
Add the short pasta to the skillet, ensuring it is mostly submerged in the liquid. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking. If the liquid evaporates too quickly, add a splash more broth or water.
⏱️ 20 min - 5
Once the pasta is cooked, remove the skillet from the heat. Stir in the heavy cream and grated Parmesan cheese until well combined and creamy.
⏱️ 2 min - 6
Taste and adjust seasoning as needed. Garnish with fresh chopped basil and serve immediately with extra Parmesan cheese on the side.
⏱️ 2 min