Pasta With Tomato, Eggplant, & Pine Nuts

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Servings: 6 Difficulty: Intermediate
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A rustic Italian dish featuring tender eggplant, rich tomato sauce, and toasted pine nuts tossed with pasta.
Pasta With Tomato~ Eggplant~ & Pine Nuts recipe image
Pasta With Tomato~ Eggplant~ & Pine Nuts recipe image
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Pasta With Tomato, Eggplant, & Pine Nuts

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 187.1

Description

This hearty pasta dish celebrates the vibrant flavors of summer produce. The star ingredient, eggplant, is sauted until golden and tender, absorbing the richness of olive oil before being combined with a simple, robust tomato sauce. Fresh garlic and onion provide an aromatic base, while toasted pine nuts add a delightful crunch and nutty depth. The dish is finished with fresh parsley for a bright, herbal note. It is a satisfying, savory meal that comes together quickly, making it perfect for busy weeknight dinners. The combination of soft eggplant, acidic tomatoes, and crunchy nuts creates a wonderful textural contrast in every bite. Serve this rustic Italian-inspired creation to your family or friends for a comforting, home-style meal that feels both elegant and approachable.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and set aside.
  2. While the pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
  3. Add the diced eggplant to the skillet. Cook, stirring occasionally, until golden brown and tender, about 6-7 minutes.
  4. Transfer the cooked eggplant to a large serving bowl.
  5. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and cook for 5 minutes, until softened.
  6. Stir in the chopped garlic and cook for about 45 seconds, until fragrant.
  7. Add the whole tomatoes, salt, and freshly ground pepper to the skillet.
  8. Cook the tomato mixture, stirring occasionally to break up the tomatoes, for 15-20 minutes until the sauce has thickened slightly.
  9. Add the drained pasta, cooked eggplant, pine nuts, and chopped fresh parsley to the skillet with the sauce (or in the large serving bowl).
  10. Toss everything together until well combined and heated through. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 187.1kcal
% Daily Value *
Total Fat 15.3g24%
Saturated Fat 2.1g11%
Cholesterol 0.0mg0%
Sodium 4883.3mg204%
Total Carbohydrate 12.5g5%
Dietary Fiber 2.9g12%
Sugars 6.1g
Protein 2.1g5%

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

Note

Toasting the pine nuts: For extra flavor, you can toast the pine nuts in a dry skillet over medium-low heat for 2-3 minutes until golden before adding them to the pasta. Watch closely as they burn easily.

Eggplant preparation: If you find your eggplant is particularly bitter or absorbs too much oil, you can salt the diced eggplant and let it sit for 20 minutes, then rinse and pat dry before cooking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to refresh the texture.

Variations: This dish is vegan as written. For added protein, you can stir in cooked white beans or chickpeas along with the pasta.

Keywords: pasta, eggplant, tomato sauce, pine nuts, italian dinner, vegetarian, vegan, rigatoni, garlic, onion, parsley, olive oil, weeknight meal, rustic, summer vegetables, plant-based, comfort food, easy recipe, healthy dinner, mediterranean
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