Eggplant Tomato Pasta, Asanebo Style!
Eggplant Tomato Pasta, Asanebo Style!
Ingredients
- 1 eggplant, medium/large, sliced into thin, round pieces
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/2 cup fresh basil, roughly chopped
- 3 tablespoons olive oil, as needed for cooking
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 12 ounces spaghetti
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Prepare the vegetables: Slice the eggplant into thin, round pieces. Halve the cherry tomatoes. Finely chop the garlic cloves. Roughly chop the fresh basil leaves.
⏱️ 10 min
- 2
Sauté the aromatics and eggplant: Heat a large pan or skillet over medium heat with 3 tablespoons of olive oil. Add the chopped garlic to the hot oil and sauté for 1 minute until fragrant. Add the sliced eggplant to the pan and cook for 8-10 minutes, stirring occasionally, until softened and slightly browned.
⏱️ 10 min
- 3
Add remaining vegetables and season: Add the halved cherry tomatoes and chopped basil to the pan. Season the vegetables with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste. Stir all the ingredients in the pan to combine and cook for 5-7 minutes until the tomatoes start to break down slightly.
⏱️ 7 min
- 4
Cook the pasta: While the vegetables are cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 10 min
- 5
Combine and finish: Add the cooked pasta directly to the pan with the sautéed vegetables. Add 1 cup of the reserved pasta water to the pan. Mix all ingredients thoroughly, tossing to ensure the pasta is well-coated with the sauce and vegetables. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 5 min
- 6
Serve: Divide the pasta among serving plates. Grate fresh Parmesan cheese generously over each portion before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Tomato Pasta, Asanebo Style!
- 1 eggplant, medium/large, sliced into thin, round pieces
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/2 cup fresh basil, roughly chopped
- 3 tablespoons olive oil, as needed for cooking
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 12 ounces spaghetti
- 1/2 cup Parmesan cheese, freshly grated, for serving
Instructions
- 1
Prepare the vegetables: Slice the eggplant into thin, round pieces. Halve the cherry tomatoes. Finely chop the garlic cloves. Roughly chop the fresh basil leaves.
⏱️ 10 min - 2
Sauté the aromatics and eggplant: Heat a large pan or skillet over medium heat with 3 tablespoons of olive oil. Add the chopped garlic to the hot oil and sauté for 1 minute until fragrant. Add the sliced eggplant to the pan and cook for 8-10 minutes, stirring occasionally, until softened and slightly browned.
⏱️ 10 min - 3
Add remaining vegetables and season: Add the halved cherry tomatoes and chopped basil to the pan. Season the vegetables with 1 teaspoon of salt and 1/2 teaspoon of black pepper, or to taste. Stir all the ingredients in the pan to combine and cook for 5-7 minutes until the tomatoes start to break down slightly.
⏱️ 7 min - 4
Cook the pasta: While the vegetables are cooking, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining the pasta, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 5
Combine and finish: Add the cooked pasta directly to the pan with the sautéed vegetables. Add 1 cup of the reserved pasta water to the pan. Mix all ingredients thoroughly, tossing to ensure the pasta is well-coated with the sauce and vegetables. If the sauce is too thick, add more pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 5 min - 6
Serve: Divide the pasta among serving plates. Grate fresh Parmesan cheese generously over each portion before serving.
⏱️ 3 min