Rating: 5 stars
35 Ratings
  • 5 star values: 30
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

35 mins
10 mins
55 mins
10 mins
4 servings


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


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.

  • 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.

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

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

Nutrition Facts

567 calories; protein 21.9g; carbohydrates 68.1g; fat 24.4g; cholesterol 44.6mg; sodium 890.7mg. Full Nutrition