Pasta with Eggplant and Tomato Sauce. Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many Italian dishes. This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also.

There's something, too, about the way the roasted eggplant melds with the caramelized onions and the tomato sauce that makes cheese totally unnecessary. Roast eggplant cubes and then combine with tomatoes, olives, garlic and herbs for a chunky and savory sauce to toss with pasta. Pasta Alla Norma is a traditional simple Sicilian pasta dish made with eggplant, tomato, basil and cheese. You can cook Pasta with Eggplant and Tomato Sauce using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Pasta with Eggplant and Tomato Sauce

Prepare 1 of serving Pasta.
You need 1 small of Eggplant, slim Japanese type.
You need 1 dash of Shimeji mushrooms.
You need 200 grams of Canned whole tomatoes.
You need 2 tsp of Anchovy paste.
You need 1 tsp of Garlic, finely chopped.
Prepare 1 of Red chili peppers, sliced into rounds.
Prepare 1 of Salt and pepper.
It's 1 of Olive oil.

This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or I absolutely love eggplant paired with pasta - especially when it's roasted. Actually I love all vegetables with pasta but eggplant is special. An all-in-one pasta dish with tender eggplant and a bright tomato sauce. Making pasta in a skillet may sound like a crazy notion, one that will probably receive some harsh judgement from hard-core Italian cooks, but it's actually one of the better time-saving solutions out there (plus, it results in less.

Pasta with Eggplant and Tomato Sauce step by step

Chop the eggplant into bite-size pieces, sauté in a generous amount of olive oil, and season with salt and pepper. When golden brown, transfer to a dish..
Add more olive oil to the pan, then sauté the garlic and red chili peppers on low heat..
Add the anchovy paste and shimeji mushrooms..
Bring down the heat to low, add the tomatoes, return the eggplant, then season with salt and pepper to taste..
Toss with the freshly boiled pasta and it's done..

Roasted eggplant pasta sauce is a fun change from your typical tomato sauce, with a big flavor boost from roasted eggplants and garlic. The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it's soft. Make sure you find the perfect eggplant. I love to pair eggplants with tomatoes. I mostly love the way they look together.