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This comforting pasta dish celebrates the deep, savory flavors of roasted eggplant melding with a rich tomato and red wine sauce. The eggplant is salted and drained to remove bitterness, then browned for texture before simmering in the sauce. Aromatic garlic and onion form the base, while a pinch of sugar balances the acidity of the tomatoes. Perfect for a cozy weeknight dinner or a vegetarian main course, this recipe delivers restaurant-quality taste with simple, accessible ingredients. The hearty pasta holds the sauce beautifully, making every bite satisfying and warm.
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Pasta With Eggplant & Tomato Sauce
Description
This comforting pasta dish celebrates the deep, savory flavors of roasted eggplant melding with a rich tomato and red wine sauce. The eggplant is salted and drained to remove bitterness, then browned for texture before simmering in the sauce. Aromatic garlic and onion form the base, while a pinch of sugar balances the acidity of the tomatoes. Perfect for a cozy weeknight dinner or a vegetarian main course, this recipe delivers restaurant-quality taste with simple, accessible ingredients. The hearty pasta holds the sauce beautifully, making every bite satisfying and warm.Ingredients
Directions
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Place diced eggplant in a colander, sprinkle generously with salt, and let it drain for 30 minutes to remove bitterness.
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Rinse the salted eggplant thoroughly under cold water and pat dry with paper towels.
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Heat olive oil in a large skillet over medium-high heat. Add the drained eggplant and saut until lightly browned on all sides. Set aside.
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In the same skillet, add about 1 tablespoon of olive oil. Saut the diced onion and chopped garlic until softened and fragrant.
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Stir in the tomato sauce and dry red wine. Bring the mixture to a boil, then reduce heat to low and simmer for 15 to 20 minutes.
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Season the sauce with salt, pepper, and a pinch of sugar if needed to balance acidity. Stir in the dried oregano.
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Return the browned eggplant to the sauce and simmer gently while the pasta cooks.
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Cook the pasta in a large pot of boiling salted water until al dente according to package instructions. Drain well.
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Toss the drained pasta with the eggplant and tomato sauce until well coated. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 2g10%
- Sodium 350mg15%
- Total Carbohydrate 75g25%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
eggplant, pasta, tomato sauce, italian, vegetarian, vegan, spaghetti, red wine, garlic, onion, dinner, comfort food, sauteed, simmered, homemade, easy, meal prep, plant based
