Eggplant Pasta

Im a fanatic when it comes to eggplant. So trying this recipe was must. Very flavorful!

This was great! Our local supermarket was out of eggplant, so I replaced it with yellow squash. Heeding the advice of fellow reviewers, we added diced green peppers and onions, and it worked great! Though I definitely agree with people on the seasoning front. Definitely season with Italian seasoning, salt, pepper, and possibly even garlic powder. It really livens up the dish. Some more advice, especially for those with young children. Ours aren’t especially fond of tomatoes unless with prepared tomato sauce. It was quite saucy after that, but everyone was a clean plater and they had it for leftovers the next day.

Im in love with whoever made this recipe the first time of my life making eggplant and being so satisfied with it. I didn’t add wine nor a lot of oil and added catchup and its so good and simple

I loved this recipe because I love eggplant and it rules in this dish. I used 2 cans diced tomatoes and added white wine, chicken broth 2 tbsp. to add more juice some seasonings and a tsp of sugar. It was easy and delicious.

I make this often when eggplant is abundant. I add slivered onion to the eggplant and garlic when sautéing, it adds a slight sweetness. And also salt, pepper, red pepper flakes, and a touch of Italian seasoning. And of course grated parm when serving. Donna B

This is my is delicious. A nutritional and easy way to incorporate eggplant. The tomato and eggplant work so well the rigatoni. Introduce your children to this traditional Italian recipe

Good base but as previous comments it’s bland. I added Italian herbs + fresh basil red pepper flakes and grated parmigiana. And of course s+p.

Ground level recipe. Make it your own, lots of directions to take.

I added some oregano and feta cheese during the last few minutes and served it with some grated parmigiana cheese otherwise to bland

No flavor! Why peel the eggplant? Why not add salt, oregano, basil, thyme, etc? Parmesan cheese? I used fresh tomatoes and added a bunch of herbs and spices. If you use something canned, try delmonte Italian style tomatoes, two cans, and add a little more dried herbs.

I’m going to spice it up a bit love the eggplant added.

This is a great dish for a meatless dinner, since eggplant replaces meat in a pasta dish very successfully. I always doctor up my pasta sauces by adding sauteed onions and garlic. When I add the sauce, I complete the seasoning by adding a little basil and parsley and a tiny bit of black pepper and oregano. This makes the pasta sauce much deeper in flavor. If I want to go really fancy, I add shredded carrots to the onion/garlic mix. Next step, I would slice the eggplant in slices and roast them and only after that, chop and add to the sauce just for a few minutes. Don’t forget to add parmesan in the end. Pasta has to have cheese… or a vegan replacement.

Delicious and easy! I made this exactly as written, except I added more olive oil while cooking the eggplant. Next time I will probably add another clove of garlic. I used fettuccine as I didn’t have penne or rotini on hand.

Good to sear the eggplant before adding the tomatoes.

If I make this I am going to add garlic and fresh basil. Eggplant is a great veggie!

Added 1 med shallot, 3 crushed gloves, 3 anchovies and after they melted, added Roma tomatoes, eggplant and a jar of marinated artichokes that I cut into bite-sized pieces. Let sauté for 3-5 mins. Add fresh ground black pepper then castelvetrano and calamata olives with fresh diced fresh oregano, thyme and basil then about 1/2 tsp crushed red pepper. Adjusted with a little salt to taste. Removed from heat and topped with fresh grated pecorino romano. Delicious!! Also, I had some grill chicken leftover, and I just added it as well. Beautiful vibrant colors make this dish very appealing, very versatile.

As written, this is a good “base” recipe. However, it cries for seasoning! I added A diced onion to sauce with the garlic. Also, some finely minced basil, oregano, red pepper flakes. And what? No freshly grated parm?

I really liked this recipe. After reading the reviews, I decided to use it as a “base” recipe. I added fresh basil and oregano from my garden, salt and pepper to the sauce, and used only one garlic clove. Next time, I will add onion with the garlic. Grated Parmesan was good over the top. This is a keeper!

I’m not sure why this recipe is getting less than 5 stars, all recipes are a canvas for folks to add to. It’s a basic description with thorough instructions on how to prepare and cook a simple, easy dish. This can obviously be changed to an individual’s liking… Anyways, I added multi-peppers, sesame seeds, portabella mushroom pasta sauce, lots of herbs/seasonings & udon pasta. I left out the garlic, not my preference. It’s delicious!!! Great recipe for someone looking for a lower sodium, super easy meal…. Just add whatever else you want..

I love eggplant and this is, definitely, a great way to have it!

I’m giving this 3 starts because as others mentioned it has little taste. I cook a lot (vegetarian/vegan) so many of these recipes tend to be dull unless you are experienced with cooking vegetarian/vegan, i.e., you need to add a lot of spices for flavor otherwise it is BORING. I DOUBLED the amount of garlic, added 1 tsp. of red pepper flakes & 1 tsp. of Italian flavor seasoning powder which improved the taste of this otherwise lackluster recipe.