Sicilian Eggplant Pasta

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
Sicilian Eggplant Pasta


  • 2 cups uncooked multi-grain penne pasta
  • 2 tbsp. olive oil, divided
  • 1/2 red onion, chopped
  • 1 to 2 Japanese eggplants, chopped
  • 4 garlic cloves, minced
  • 1 cup chopped Roma (plum) tomatoes
  • 2 tbsp. chopped fresh basil
  • 1/2 cup grated Parmesan (optional)


  1. In a large pot of water cook pasta al dente according to package directions. Drain; set aside.
  2. Meanwhile, in a large, high-sided pan heat 1 tablespoon of the oil over medium-high heat. Add onion; cook and stir 2 minutes. Add eggplant; cook and stir 5 minutes or until softened. Add garlic and tomatoes; cook and stir 5 to 7 minutes.
  3. Add pasta to the pan; toss to combine and cook until heated through. Remove pan from heat. Add basil, and drizzle remaining oil over pasta; toss to combine.
  4. Spoon pasta into 4 serving dishes. Sprinkle with Parmesan (if desired), and serve.

Per serving: 233 calories, 8g fat, 1g saturated fat, 0mg cholesterol, 9mg sodium, 36g carbohydrate, 7g fiber, 6g protein

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