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Cherry Tomato Eggplant Pasta

Cherry Tomato Eggplant Pasta

  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4

With chilies and garlic, this cherry tomato eggplant pasta is an easy, filling dinner that has lots of flavor with a kick of spice and heat.

Ingredients

  • 1 medium eggplant, diced
  • 2 teaspoons kosher salt
  • 12 ounces rigatoni or penne
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 red chili, thinly sliced
  • 1 pint cherry tomatoes, half kept whole and the rest halved
  • 1/2 teaspoon black pepper
  • Chopped parsley for serving
  • Shaved Parmesan for serving

Instructions

  1. Toss the eggplant with 1 teaspoon salt in a strainer. Let the eggplant sit for 20 minutes. Pat dry with a towel.
  2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions.
  3. While the pasta is cooking, heat 1 tablespoon olive oil in a large skillet over medium high heat. Sauté the eggplant in 2 batches until it starts to brown and turn soft, about 3-4 minutes. Add the garlic and chilies, cooking for 1 minute until fragrant.
  4. Add the tomatoes, 1 teaspoon salt and pepper and continue cooking for a few minutes. The tomatoes will get juicy and some will fall apart with the eggplant.
  5. Use a slotted spoon to transfer the pasta straight from the pot to the skillet. Stir the pasta into the tomato eggplant mixture.
  6. Top with parsley and Parmesan before serving.
  • Author: Paige Adams
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: Serves 4