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  • Pasta Melanzana (Eggplant)

    2 votes
    Pasta Melanzana (Eggplant)
    Prep time:
    Cook time:
    Servings: 6
    by Gretchen Wasniewski
    59 recipes
    		 >
    This is one of my favorite winter pastas. It is so hearty that the family doesn't even notice there is no meat.

    Ingredients

    • 2 T. olive oil
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 2 medium sized eggplants peeled and diced
    • 28 oz. can diced tomatoes with their liquid
    • 1 red pepper, diced
    • 1 zucchini, diced
    • 1 small can sliced black olives
    • 1 T Italian seasoning
    • salt & pepper to taste
    • 1 lb. spaghetti, bucatini or linguini
    • Parmesan cheese to garnish

    Directions

    1. In a large skillet, you want plenty of room, saute eggplant in 2 T olive oil over high heat, quickly stirring constantly. You want to brown the eggplant not steam it! Add garlic,onion, red pepper and zucchini and stir for 1 minute. Add tomatoes, olives and seasoning and stir well. Cover and lower heat to a simmer and cook 15 minutes. Cook pasta in a large pot of boiling water until al dente. Pour sauce over pasta and serve immediately with Parmesan cheese.

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