Is there nothing better than a good pasta? Josh and I just love it! I came up with this delicious Tasty Eggplant Tomato Pasta Recipe a few weeks back and it’s definitely going on rotation at our place!
I like to eat eggplant when it’s soft. There’s nothing more gross than uncooked eggplant! The trick with getting your eggplant soft is to salt it before cooking, so that’s what we’ve done for this pasta dish. You might recall we did that for our Creamy Vegan Eggplant Lasagne we posted here a few weeks back!
I used gluten free pasta for this one – Josh and I are trying to avoid gluten where we can. I had to cook it way longer than suggested though!
I love the addition of green olives in this pasta! It gives it a really great salty flavour. We added a vegan cheese on top and it was so yum! You could also use a vegan parmesan or drown it with nooch (nutritional yeast). Also add chilli flakes if desired!
If you like pasta recipes, try out our Chilli and Garlic Penne Pasta, our Simple Spicy Pasta, Josh’s Easy Cheezy Vegan Pasta or our One Pot Vegan Mac n Cheese!
Please share this Tasty Eggplant Tomato Pasta recipe with your eggplant and pasta loving friends and family!
This Tasty Eggplant Tomato Pasta is a quick and easy meal for a weeknight dinner or weekend lunch! With delicious soft eggplant and green olives - you can't go wrong!
- 1 medium eggplant cubed and salted
- 1 400g tin of whole tomatoes
- 1 tsp fresh ginger
- 1 medium brown onion diced
- 3 Tbsp olive oil
- 1 tsp veggie stock
- 1/4 cup water
- sprig of fresh rosemary, thyme and oregano
- 1/4 cup green olives (we like to use garlic olives) sliced
- 350g spaghetti pasta (gluten free if preferred)
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Cook the pasta according to packet instructions.
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Fry the onion and ginger in 1 Tbsp olive oil. Add the eggplant and the remaining 2 Tbsp of oil and cook for 10 to 15 minutes until eggplant is soft, being careful not to burn it. Then add the stock and water. Cook for a further 5 minutes. Add the tomatoes and break down with your spoon. Add the fresh herbs at this stage too. Cook down again for about 5 minutes and then add the green olives last.
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Toss into the cooked pasta and serve immediately. Enjoy!
Hi Katie, I forgot to say “Cheers!” here when I pilfered your recipe from the Facebook page. Love your blog and have been following it (albeit silently) for years. 🙂
Hi Fran! I didn’t know you had a blog! I was just reading your latest post! Love it (especially the stink eye, lol!). Glad you like the recipe and thanks for your support! 😄
I have been following your blog through my RSS Feed reader for ages now and it was like meeting a star in Hollywood when I met you on the Facebook page 🙂
Thanks Fran, that’s so nice to hear! It’s always awesome when you meet your inspirations! 😍❤️