One-Pan Eggplant and Tomato Pasta

Ingredients

• 1 eggplant (cut into medium cubes)
• 1 cup cherry tomatoes (halved)
• 2 tbsp olive oil
• 3 clove garlic (finely minced)
• 200 g pasta (penne or rigatoni type)
• 2 cup vegetable broth or water (enough to cover the pasta)
• 0.25 cup Parmesan cheese (grated)
• fresh basil (for garnish)
• salt and pepper (to taste)

Steps

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the eggplant cubes and sauté until they begin to brown and soften, approximately 5-7 minutes.

3. 3

   Stir in the minced garlic and cherry tomatoes. Cook for 2 more minutes until the garlic is fragrant.

4. 4

   Add the dry pasta directly to the skillet.

5. 5

   Pour in the vegetable broth or water until the pasta is almost covered. Season with salt and pepper.

6. 6

   Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the pasta is al dente and the liquid has been almost completely absorbed, creating a creamy sauce.

7. 7

   Remove from heat and stir in the grated Parmesan cheese for extra creaminess.

8. 8

   Serve hot garnished with fresh basil leaves.

Notes

If the pasta is still hard and the liquid has evaporated, add a little more hot water. You can substitute Parmesan with mozzarella cheese for a stretchier result.

Nutrition per serving

• pasta
• vegetarian
• quick dinner
• one-pan
• eggplant
• comfort food