Eggplant and Tomato Pasta Recipe
My Eggplant and Tomato pasta is a perfect meat-free meal. The combination of the crunchy breadcrumb topping and the soft, rich eggplant is delicious.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at simplehomeedit.com.
Cooking tools:
- Heavy-based frying pan
- Stove
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
- Spoon
- Can opener
- Chef's knife
- Cutting board
- Garlic press
- Pepper mill
- Airtight container
- Microwave
- Mixing bowl
- Paring knife
- Peeler
Ingredients
- 250 g spaghetti
- 80 ml extra-virgin olive oil
- 60 g panko breadcrumbs
- ½ tsp sea salt flakes, plus extra to season
- 2 large eggplants (aubergines), cut into bite-sized cubes
- 1 tbsp freshly minced garlic
- 800 g canned crushed tomatoes
- ½ tsp freshly cracked black pepper
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