Pasta with Eggplant, Tomato & Olive Sauce | Recipe Cart
Pasta with eggplant, tomato, and olive sauce in just 55 minutes. Perfect for a flavorful meal in under an hour—add this recipe to your favorites!
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Wooden spoon
- Measuring cup
- Colander
- Stove
- Plate
Ingredients
- Kosher salt
- Extra-virgin olive, as needed (I used 3/4 cup)
- 1 small onion, diced
- 1/4 teaspoon black pepper
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning blend
- 1 1/2 teaspoons crushed red pepper flakes
- 2 small (1 1/2 pounds) Italian eggplant, cut into 1/2-inch dice
- 1/2 cup sliced Kalamata olives
- 2 tablespoons tomato paste
- 1/2 cup red wine
- One 28-ounce can crushed tomatoes
- 1 tablespoon fresh oregano leaves (optional)
- 1 pound long pasta, such as bucatini
- Freshly grated Parmesan cheese, for serving
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