Delicious Recipes

Eggplant Pasta

  • Prep

    15 mins

  • Ready

    30 mins

  • Serves

    6 people

  • Calories

    582 / Serving


3 cups of any short cut pasta, cooked according to package directions
2 tablespoons extra virgin olive oil
3 Gourmet Baby Eggplants, cut into ½-inch cubes
1 Red, Sweet Rainbow Pepper, cut into julienne strips
2 cloves garlic, minced
1½ cups tomato pasta sauce
½ cup pitted and chopped mixed olives
½ teaspoon each salt and pepper
1 tablespoon freshly squeezed lemon juice (zest the lemon before juicing and add zest)
¼ cup chopped fresh herbs such as parsley, basil or chives
Freshly grated Parmesan cheese for serving


  1. Prepare pasta according to package directions and set aside. Combine ingredients in medium bowl and season with salt and pepper
  2. Heat olive oil in large skillet over medium heat and sauté eggplant until lightly browned. Add peppers and garlic and continue sautéing. Add the tomato sauce and olives. Bring to boil, then reduce heat to simmer covered for 10 minutes. Season with salt and pepper. Stir in lemon juice and zest. Add the cooked pasta, adding extra sauce if required to moisten the pasta
  3. Serve topped with chopped fresh herbs and Parmesan cheese

Cooking Tips

We used Rotini, but any short cut pasta will work (such as: Fusilli, Penne, Orecchiette, Farfalle, Gemmeli, etc.) Use whole wheat or whole grain pasta for a healthier meal

Nutritional Facts

Serving Size: 1, Servings Per Recipe: 6, Amount Per Serving: Calories 582, Total Fat 20.1g (26% Daily Value), Saturated Fat 6.1g (31% Daily Value), Cholesterol 18mg (6% Daily Value), Sodium 1715mg (75% Daily Value), Potassium 1455mg (31% Daily Value), Carbohydrate 83g (30% Daily Value), Dietary Fiber 15.8g (57% Daily Value), Sugars 32g, Protein 19.8g.

More Recipes

Grilled Balsamic Veggies

Click here for recipe

Eggplant Rollatini

Click here for recipe

Baba Ganoush

Click here for recipe