Pomodoro Eggplant Pasta

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This Eggplant Pomodoro Pasta is an easy pasta recipe that requires little effort or time. Perfect for a weekday dinner!

I've been dreaming about a vacation for the past few days, just thinking about the places Mitja and I visited, where we liked it, and the places we'd like to go.

One of the places that (almost) never disappoints is Italy. Think about it. It has a great history, beautiful architecture, amazing food, and great weather.

And this Eggplant Pomodoro Pasta reminds me a lot of our trip to beautiful Sicily a couple of years ago!

You start the recipe by frying eggplant slices to make them crispy. Then add onions to the same skillet and tomato sauce and cook over medium heat for about 15 minutes until the sauce is reduced. Add a little seasoning, return the eggplant slices to the sauce, add the cooked pasta of your choice and top with grated Parmesan cheese or aged cheese. I used aged Sicilian sheep cheese which complemented the sauce beautifully.

So just a couple of minutes and a couple of ingredients, and there you have it: an easy and delicious dish for dinner on weekdays to put on the table. I would also recommend a glass of wine and then relax for an hour to digest well bien

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Pomodoro Eggplant Pasta

Performance: 2 Preparation time: 10 minutes Time to cook: 30 minutes Total time: 40 minutes

This Eggplant Pomodoro Pasta is an easy pasta recipe that requires little effort or time. Perfect for a weekday dinner!


  • 200 g of pasta, I used Farfalle
  • 1 medium eggplant
  • 1 can of diced tomatoes (approximately 480 grams)
  • 1 onion
  • 3 garlic cloves
  • salt, pepper to taste
  • 2 tablespoons of olive oil
  • Parmesan or sheep cheese at the beginning
  • Basil leaves


  1. Wash and dry the eggplants. Peel and cut the onion and garlic cloves.
  2. Slice the eggplant into thin slices. Put the eggplant slices in a colander and sprinkle with salt on top. Let stand for about 20 minutes, until the eggplant slices sweat. Preheat the olive oil in a frying pan over medium heat. Remove the liquid from the eggplant slices and place each slice in the preheated pan. Do not overload the slices. Grill the roasted eggplant slices for a minute or two on each side, until golden, then remove from the pan and set aside.
  3. Heat a little olive oil in the pan (you can use the same one you used for the eggplant) and add the sliced ​​onions. Sauté for a couple of minutes, until the onion softens and browns. Add garlic slices, then pour the diced tomatoes and season to taste with salt and pepper. Turn on low heat and cook for about 20 minutes, stirring occasionally.
  4. Bring a large pot of water to boil. When it boils, add the pasta and a pinch of salt, stir well, then reduce the heat to low / medium and cook according to the pasta instructions. For the farfalle, it is generally about 11 minutes to al-dente. Just before draining the pasta, save a cup of pasta water.
  5. Drain the pasta and immediately add it to the sauce. Add the eggplant and chopped basil leaves. Then add a couple of splashes of the saved pasta water and stir, mixing well.
  6. Serve topped with a little grated Parmesan cheese or other aged cheese (goat / sheep).
Nutritional information:

Calories: 605.8 Total Fat: 15.83 g Saturated Fat: 2.3 g Sodium: 1278.43 mg Carbohydrates: 101.41 g Fiber: 14.39 g Sugar: 17.46 g Protein: 17.46 g

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