Pasta with Eggplant and Tomato Sauce

Pasta with Eggplant and Tomato Sauce

This tomato pasta sauce has an umami kick from the anchovies and garlic.

Ingredients: 1 serving

1 serving
Eggplant, slim Japanese type
1, small
Shimeji mushrooms
a small amount
Canned whole tomatoes
200 g
Anchovy paste
2 teaspoons
Garlic, finely chopped
1 teaspoon
Red chili peppers, sliced into rounds
Salt and pepper
to taste
Olive oil
as needed


1. Chop the eggplant into bite-size pieces, sauté in a generous amount of olive oil, and season with salt and pepper. When golden brown, transfer to a dish.
2. Add more olive oil to the pan, then sauté the garlic and red chili peppers on low heat.
3. Add the anchovy paste and shimeji mushrooms.
4. Bring down the heat to low, add the tomatoes, return the eggplant, then season with salt and pepper to taste.
5. Toss with the freshly boiled pasta and it's done.

Story Behind this Recipe

i love pasta, I love tomato sauce, and I love eggplants so I combined my favorites.