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Home » Recipes » Dinner

Eggplant, Caramelized Onion and Tomato Pasta

Sep 18, 2015 · by Kate Kasbee · This post may contain affiliate links · 20 Comments · Modified: Aug 30, 2022

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Eggplant Pasta this recipe
Eggplant Pasta

Eggplant. Blah, right? Before you close this webpage and run screaming in the other direction, hear me out.

Eggplant is an amazing addition to your vegan meal plan. Not only is it rich in essential vitamins and minerals, but eggplant also packs an impressive amount of fiber. Plus, it’s even been shown to be effective in controlling high cholesterol.

Okay, but does it taste good? And what about that funky sponge-like texture?

Admittedly, eggplant does feel really weird to the touch before it’s been cooked. However, when it’s sautéed or baked, eggplant takes on a surprising meat-like consistency – similar to a portobello mushroom.

If you’re gluten-free or trying to cut back on carbohydrates, eggplant holds up wonderfully as a stand-in for pizza crust and bread.

Eggplant also goes great in fall soups or diced and mixed into an Asian stir-fry. You can get it at the supermarket year-round, but eggplant is at its best from August through October when it’s in season.

As you can see, eggplant is extremely versatile and the options are practically endless. If you’ve never tried this purple beauty before, it can be overwhelming to know where to start. Here's one of our favorite eggplant recipes, from Alice Waters, to get you started.

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Eggplant, Caramelized Onion and Tomato Pasta

Eggplant, Caramelized Onion and Tomato Pasta

5 from 1 reviews
  • Author: Alice Waters
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: dinner
  • Cuisine: pasta
  • Diet: Vegan
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Description

Adapted From: Chez Panisse Vegetables by Alice Waters

This simple and delicious eggplant pasta recipe is easy enough to make any night of the week! 


Ingredients

Units Scale
  • 1 large eggplant
  • olive oil
  • 1 onion, peeled and thinly sliced (about 2 cups sliced)
  • 2 cloves garlic, minced
  • 1 handful basil leaves, chiffonade or chopped
  • 1 handful parsley leaves, chopped
  • kosher salt
  • 1 lb. penne
  • sherry vinegar
  • 2 cups tomato sauce
  • red pepper flakes

Instructions

  1. Preheat the oven to 400F. Cut the eggplants into cubes, about ¾ inch, toss with a little olive oil and spread them out in a single layer on a sheet pan. Roast for 25 minutes or until the eggplant is just browned.
  2. Start boiling the water for the pasta. When the water is ready, cook the pasta according to the package directions.
  3. While the eggplant and pasta is cooking, heat a large sauté pan with the olive oil and onions over medium heat. Sauté the onions until caramelized. Once they’re nice and brown, add the garlic and cook for just a minute, and then add a splash or two of sherry vinegar to the pan. Add the eggplant, tomato sauce, and a pinch of red pepper flakes. Heat the sauce to simmering. Drain the pasta, add it to the tomato sauce pan, and toss gently. Finally, add the basil and half the parsley to the pan.
  4. Serve the pasta with a little sprinkle of chopped parsley.

Equipment

Image of Chez Panisse Vegetables by Alice Waters

Chez Panisse Vegetables by Alice Waters

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caraway fry pan

Caraway Fry Pan

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Image of baking sheets

baking sheets

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Nutrition

  • Serving Size:
  • Calories: 511
  • Sugar: 10 g
  • Sodium: 341.3 mg
  • Fat: 5.9 g
  • Saturated Fat: 0.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 97.9 g
  • Fiber: 7.4 g
  • Protein: 17.5 g
  • Cholesterol: 0 mg

Keywords: pasta, easy, eggplant

Did you make this recipe?

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Reader Interactions

Comments

  1. Jessi Doshier

    August 03, 2020 at 7:38 pm

    Made this recipe for dinner and it was SO good & easy. I don't love eggplant but all of the flavors really masked it and roasting it gave it a much more pleasant texture! I despise onions as well so I caramelized a shallot instead and it turned out perfect. SO YUMMY!
    Thanks for sharing 🙂






  2. Roseann Babboni

    March 21, 2020 at 9:29 am

    Do you have the nutritional values on this recipe? I'm doing WW and want to calculate the point value of this recipe. Thank you!

  3. Erin

    September 14, 2019 at 7:37 pm

    Guilty of having never tried eggplant before. My dad hated it and told me it was gross. But I didn’t want to pass down this trait to my kids of claiming to not like something without having even tried it. I am so glad that I tried this dish!!! Soooooooo good! Huge hit with the family including my 5yo. Thank you very much for sharing. Super easy. Minimal ingredients. Ready in a jiffy. Loved it!

  4. Katie Koteen

    September 03, 2019 at 4:22 pm

    That's fantastic news! And truth be told, this is one of the only eggplant dishes I enjoy. I think it is the roasting that brings out the flavor.

  5. Connie

    August 31, 2019 at 7:17 am

    We LOVE the"Eggplant, Caramelized Onion and Tomato Pasta" dish.!!!! We live in Costa Rica with amazing farmers markets with fresh vegi's galore year round and always beautiful eggplants, zucchini, butternut squash! After having a "good" but not great eggplant dish at a local italian restaurant I have been researching how to make my own. I have never cooked with eggplant my entire marriage ( 40 years!) but finally settled on trying your "Eggplant, Caramelized Onion and Tomato Pasta" dish because roasting the eggplant sounded like it would have so much more flavor than other recipes but was not sure about the carmelized onions. Made a few additions and didn't have sherry vinegar ( not a Costa Rican item and imports are $$$$) but we LOVED this dish and is now in our list for serving with company!

  6. Katie Koteen

    August 09, 2019 at 12:33 pm

    Any vinegar will do - red wine vinegar would work especially well.

  7. Tanille

    August 06, 2019 at 10:03 pm

    What can I use instead of sherry vinegar

  8. Chef Anthony

    January 01, 2019 at 5:24 am

    Sounds supa delicious!! I gonna try for my boss.

  9. Katie Koteen

    December 06, 2018 at 4:58 pm

    Hey Becca - For dried herbs, use half as much.

  10. Becca

    December 02, 2018 at 2:12 pm

    How would you adjust for dried herbs in the penne recipe?

  11. Mary

    August 31, 2018 at 1:42 pm

    This was delicious, great recipe! Definitely a new favorite!

  12. Katie Koteen

    May 08, 2018 at 7:56 am

    Yes, absolutely it could be frozen! Enjoy 🙂

  13. Miss Food Fairy

    May 07, 2018 at 10:34 pm

    Funny enough I have eggplants sitting in the fridge to use! I'm looking forward to trying this sauce - it looks so yummy!
    Question, do you think the sauce could be frozen incase there's any leftovers?

  14. Maryam

    February 21, 2018 at 3:44 am

    Ever since I became vegan I’ve always seeked vegan pasta recipes and I have to say most of them don’t turn out that good but this eggplant pasta was heavenly I thought I’d give it a try and I was really surprised! I really liked how it doesn’t need that much seasoning but still tastes so good !
    Thank you

  15. Katie Koteen

    September 19, 2017 at 9:19 am

    Hi Dianna! No need to peel, enjoy!

  16. Dianna

    September 19, 2017 at 5:59 am

    Do you peel the eggplant first for the penne?

  17. Katie Koteen

    July 26, 2017 at 1:35 pm

    The eggplant is fine if it's a little on the moister side. I wouldn't worry about salting and such since it isn't breaded. Hope you enjoy it!

  18. Liorah

    July 26, 2017 at 1:00 pm

    On the penne recipe, is there a reason you don't salt, drain, and dry the eggplant before roasting? Thanks! I'm going to try this tonight with eggplant from my garden.

  19. Katie Koteen

    July 26, 2017 at 8:51 am

    Hi Kayla - Absolutely! So glad you liked it 🙂

  20. Kayla

    July 25, 2017 at 6:18 pm

    This is amazing!! I just started eating vegan a few days ago and food like this is better than what I ate before. Thank you!

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