Savory Mediterranean Eggplant Pasta Sauce
This delightful Mediterranean-inspired eggplant pasta sauce celebrates the vibrant flavors of summer vegetables. Sourced straight from our CSA basket, this dish has quickly become a household favorite. Adapted from a recipe featured by Chef Micol Negrin in her renowned cookbook 'Rustico,' this sauce beautifully combines the richness of sautéed eggplants, aromatic garlic, and the freshness of ripe tomatoes. The addition of fragrant herbs like basil and oregano elevates the sauce to new heights, making it perfect over your choice of pasta. Ideal for family dinners or meal prep, this dish promises to impress while showcasing the bounty of the garden.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
Extra virgin olive oil
2 tablespoons (none)
Garlic cloves
2 (chopped)
Eggplants
12 ounces (unpeeled, cut into 1/4 inch by 1/4 inch by 3 inch strips)
Kosher salt
2 tablespoons (coarse)
Fresh ground pepper
1/8 teaspoon (none)
Fresh ripe tomatoes
1 pound (peeled and diced)
Minced fresh oregano
1 teaspoon (none)
Basil leaves
12 (torn)
Dry pasta (bucatini, penne, or orecchiette)
1 pound (none)
Freshly grated parmesan cheese
1/2 cup (none)
Dry red wine
1/2 cup (optional)
Instructions
1
In a wide, deep sauté pan, heat the extra virgin olive oil over medium-low heat. Once hot, add the chopped garlic and sauté for about 30 seconds until fragrant.
2
Carefully add the eggplant strips to the pan along with 1/2 teaspoon of kosher salt and fresh ground pepper. Partially cover the pan and cook for about 25 minutes, stirring often, or until the eggplant is soft. This method allows the steam to help cook the eggplant and infuse flavors.
3
Using a fork, crush the cooked eggplant into a chunky consistency. Then, add the diced tomatoes and minced oregano. Raise the heat to medium and allow the sauce to cook uncovered for 10 to 20 minutes, stirring occasionally, until it thickens to your liking. The cooking time may vary depending on the juiciness of your tomatoes.
4
Once the sauce has thickened, stir in the torn basil leaves and keep the sauce warm over low heat.
5
While the sauce cooks, prepare the pasta according to the package instructions in a large pot of salted boiling water. Once cooked, drain the pasta but reserve 1/2 cup of the pasta cooking water.
6
Add the drained pasta directly to the sauce in the pan. Gradually add enough of the reserved hot pasta water (or the optional red wine) until the sauce beautifully coats the pasta. Stir well and taste, adjusting with additional salt, pepper, or oregano as desired.
7
Serve the pasta hot, generously topped with freshly grated Parmesan cheese.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Mediterranean Eggplant Pasta Sauce?
It is a vibrant, Mediterranean-inspired dish featuring sautéed eggplants, garlic, and fresh ripe tomatoes.
Who inspired this eggplant pasta recipe?
The recipe was adapted from Chef Micol Negrin's cookbook titled 'Rustico'.
How much eggplant is required for this recipe?
You will need 12 ounces of eggplant.
How should I prepare the eggplant?
The eggplant should be unpeeled and cut into strips measuring 1/4 inch by 1/4 inch by 3 inches.
What type of oil is used for sautéing?
The recipe calls for 2 tablespoons of extra virgin olive oil.
How many garlic cloves are used in the sauce?
The recipe uses 2 chopped garlic cloves.
How long should I sauté the garlic?
Sauté the garlic for about 30 seconds until it becomes fragrant.
What is the best way to cook the eggplant strips?
Cook them in a wide, deep sauté pan over medium-low heat, partially covered, for about 25 minutes.
Why should I partially cover the pan when cooking eggplant?
Partially covering the pan allows steam to help cook the eggplant and infuse the flavors.
How do I achieve the right consistency for the eggplant?
After cooking until soft, use a fork to crush the eggplant into a chunky consistency.
How many tomatoes do I need for the sauce?
The recipe requires 1 pound of fresh ripe tomatoes.
Do the tomatoes need to be prepared in a specific way?
Yes, the tomatoes should be peeled and diced.
What fresh herbs are included in this sauce?
The sauce features minced fresh oregano and torn fresh basil leaves.
How long should the sauce simmer after adding tomatoes?
Simmer the sauce uncovered for 10 to 20 minutes until it thickens to your liking.
When should I add the fresh basil?
Stir in the torn basil leaves once the sauce has thickened, then keep it warm over low heat.
What types of pasta are recommended for this sauce?
Bucatini, penne, or orecchiette are recommended pasta shapes.
How much pasta should I cook?
The recipe calls for 1 pound of dry pasta.
Should I save any of the pasta cooking water?
Yes, reserve 1/2 cup of the hot pasta cooking water before draining.
Is there an optional liquid I can use to adjust the sauce?
Yes, you can use 1/2 cup of dry red wine instead of or in addition to pasta water.
How many servings does this recipe provide?
This recipe serves 4 people.
Is this eggplant pasta sauce vegetarian?
Yes, this dish is categorized as a vegetable dish and is suitable for vegetarians.
What is the best cheese to top this dish with?
The dish is best served with 1/2 cup of freshly grated Parmesan cheese.
How much salt is used during the eggplant cooking stage?
Use 1/2 teaspoon of kosher salt when cooking the eggplant strips.
What seasoning is added with the tomatoes?
Add 1 teaspoon of minced fresh oregano when you add the diced tomatoes.
What is the total ingredient count for this recipe?
There are 11 ingredients included in this recipe.
Can I use this recipe for meal prep?
Yes, it is described as ideal for family dinners or meal prep.
Is the eggplant peeled for this recipe?
No, the eggplant is used unpeeled.
How should the garlic be prepared?
The garlic should be chopped before being sautéed.
What do I do if the sauce is too thick?
Gradually add the reserved pasta water or red wine until the sauce beautifully coats the pasta.
How should the final dish be served?
Serve the pasta hot and generously topped with freshly grated Parmesan cheese.