Eggplant & Pasta In Tomato-Wine Sauce

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Servings: 4 Difficulty: Intermediate
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A rustic Italian-inspired dish featuring tender eggplant and shells in a rich, savory tomato and red wine sauce.
Eggplant & Pasta in Tomato-Wine Sauce recipe image

This comforting vegetarian main combines tender pasta shells with soft, savory eggplant simmered in a robust tomato and red wine sauce. The dish balances the earthy sweetness of the eggplant with the bright acidity of tomatoes and a hint of herbal oregano. It’s a perfect weeknight dinner that feels special enough for guests. The sauce clings beautifully to the pasta, creating a hearty, satisfying meal. Simple ingredients come together to create deep, home-style flavors. Serve with crusty bread to soak up every last drop of the delicious sauce.

Eggplant & Pasta in Tomato-Wine Sauce recipe image
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Eggplant & Pasta In Tomato-Wine Sauce

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 166.1

Description

This comforting vegetarian main combines tender pasta shells with soft, savory eggplant simmered in a robust tomato and red wine sauce. The dish balances the earthy sweetness of the eggplant with the bright acidity of tomatoes and a hint of herbal oregano. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests. The sauce clings beautifully to the pasta, creating a hearty, satisfying meal. Simple ingredients come together to create deep, home-style flavors. Serve with crusty bread to soak up every last drop of the delicious sauce.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook the dry pasta shells according to package directions until al dente. Drain and set aside.
  2. While the pasta cooks, heat a large skillet over medium-high heat. Add the water and vinegar to the skillet and bring to a simmer.
  3. Peel and cube the eggplant into 1/2-inch pieces. Add the cubed eggplant to the skillet along with chopped red onion, mushrooms, green pepper, minced garlic, and chopped chives.
  4. Sauté the vegetables, stirring occasionally, until the eggplant is soft and lightly browned, about 8-10 minutes.
  5. Add the drained pasta shells to the skillet. Pour in the tomato sauce, red wine, oregano, salt, and ground pepper.
  6. Reduce heat to low. Stir gently to combine all ingredients, ensuring the pasta is coated in the sauce.
  7. Simmer gently for 2-3 minutes to allow flavors to meld. Serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 166.1kcal
% Daily Value *
Total Fat 1.4g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 31.5g11%
Dietary Fiber 2.9g12%
Sugars 1.5g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, pasta, italian, tomato sauce, red wine, vegetarian, vegan, weeknight dinner, shells, oregano, garlic, onion, mushrooms, green pepper, chives, comfort food, easy recipe, homestyle, plant-based, one-pot
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