Eggplant and Tomato Pasta

Eggplant and Tomato Pasta

Easy Italian cooking at home. This uses just a few ingredients and is simple, but really delicious. Try it with fresh basil when in season.

Ingredients: 2 servings

Pasta (I used linguine this time, but short pasta is OK too)
160 g
Tomato purée
150 g
150 g
2 cloves
Olive oil
4 tablespoons
Basil (I was out so I used a bay leaf instead)
3 to 4 leaves
to taste


1. Dice the eggplant, sprinkle lightly with salt, and stir fry with 1 clove of garlic in olive oil over low heat.
2. When the eggplant is cooked and golden brown like this, remove from the pan and put on a plate.
3. Sauté the other clove of garlic in 2 tablespoons of olive oil in a pan over low heat until fragrant. Add tomato purée and 1 cup of water, and simmer over medium heat for 15 minutes.
4. Add the eggplant to the tomato sauce, toss with cooked pasta, and it's done!

Story Behind this Recipe

Usually the eggplant used in this dish is deep fried, but I tried cooking it another way to cut down on the calories.