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Sicilian Eggplant Pasta

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes

Sicilian Eggplant Pasta


  • 2 cups Multi-grain penne pasta, uncooked
  • 2 tbsp Olive oil, divided
  • 1/2 Red onion, chopped
  • 1 - 2 Japanese eggplants, chopped
  • 4 cloves Garlic, minced
  • 1 cup Plum tomatoes, chopped
  • 2 tbsp Fresh basil, chopped
  • 1/2 cup Parmesan, grated


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


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