A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes.

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  • Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain.

  • Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet.

  • Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more.

  • Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil.

Cook's Note:

Salting the eggplant in the colander can be skipped, but will ensure that any bitter taste is removed and will reduce the amount of oil absorbed during frying. It's not necessary to peel the eggplant.

Tips

Substitute 2 tablespoons from oregano for the dried, if desired.

Tips

Balsamic vinegar can be used in place of red wine vinegar, if desired.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

567.2 calories; 21.9 g protein; 68.1 g carbohydrates; 44.6 mg cholesterol; 890.7 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2015
I make something similar when I can get fresh eggplant from the garden but I never thought to add the red wine vinegar and it adds such a burst of fresh flavor. I used wide egg noodles because I had them on hand and I doubt any of my eaters realized they weren't Italian and I used fresh mozzarella. Delicious! and I know the leftovers I'm hoarding for my lunch will be even better. Thank you Debbie. Read More
(4)
31 Ratings
  • 5 star values: 27
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2015
I make something similar when I can get fresh eggplant from the garden but I never thought to add the red wine vinegar and it adds such a burst of fresh flavor. I used wide egg noodles because I had them on hand and I doubt any of my eaters realized they weren't Italian and I used fresh mozzarella. Delicious! and I know the leftovers I'm hoarding for my lunch will be even better. Thank you Debbie. Read More
(4)
Rating: 5 stars
02/08/2015
I make something similar when I can get fresh eggplant from the garden but I never thought to add the red wine vinegar and it adds such a burst of fresh flavor. I used wide egg noodles because I had them on hand and I doubt any of my eaters realized they weren't Italian and I used fresh mozzarella. Delicious! and I know the leftovers I'm hoarding for my lunch will be even better. Thank you Debbie. Read More
(4)
Rating: 4 stars
02/03/2015
Very good! I skipped the buffalo mozzarella and just topped it with shaved Grana Padano. Delicious! Will be making this again. Read More
(2)
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Rating: 5 stars
06/19/2017
DELICIOUS! Only things I did differently were based on what I had on hand: different shaped pasta and no fresh mozzarella. Will definitely make this again and again! Read More
(1)
Rating: 5 stars
09/20/2016
This is delicious. The only change I made was I added another garlic clove because we like a lot of garlic. Also added some parsley because I think it brightens up tomato sauce.. Will be making this again because it is meatless and very tasty. Read More
(1)
Rating: 5 stars
12/21/2016
Absolutely off the scale. Restaurant quality. So glad I found this recipe! Read More
(1)
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Rating: 5 stars
04/10/2015
Really good! The only thing I changed is I used crushed red pepper in place of the black pepper and whole wheat fusilli pasta that I had on hand. Could use more salt but I'm trying to cut down so the recipe was great as it. Even my 11 year old liked it. I will make this again. Read More
Rating: 5 stars
08/14/2018
This was fairly easy to make and super yummy. The hubby and the 6 y.o. were happy and they requested that I make it again. Read More
Rating: 5 stars
02/03/2015
Simple with lots of flavor! Used eggplant from my garden and a can of fire-roasted tomatoes. Had fresh refrigerated fettuccine on hand so I used that. Yum! Read More
Rating: 5 stars
07/21/2017
I had leftover homemade marinara. Just added the vinegar and some leftover canned mushroom to the sauce. Yum! Read More