Greek Eggplant Pasta

Recipe adapted from Hilltop Recipes.

Ingredients:

• 8 oz. short pasta, like rigatoni, rotini, or penne, reserve 1/2 c. pasta water
• 2 medium eggplants, peeled (optional), cut into 2/3 inch cubes
• 2 TBSP olive oil + 1 1/2 TBSP for eggplant
• 1 onion, finely chopped
• 2 garlic coves, minced
• 1/4 tsp. red pepper flakes, or more to taste
• 28 oz. can whole peeled tomatoes, crushed
• 1 c. water
• 3/4 tsp. salt
• 1 1/2 tsp. dried oregano
• 1 handful of basil, chopped + more for serving
• 1 block of feta, grated or crumbled or use mozzarella pearls

Directions:

1. Roast the Eggplant: Preheat oven or air fryer to 400°F . Peel (optional) and cube 2 medium eggplants, toss with 1 1/2 TBSP olive oil and salt, and roast until golden and tender — about 30 min in the oven or 20 in the air fryer.
2. Make the Sauce: Heat a large sauce pan over medium heat; then sauté onion in 2 TBSP olive oil for 3 min, then add cloves garlic and red pepper flakes for 1 min. Add tomatoes, crushing them as you add to the pan, water, salt, pepper, and dried oregano. Simmer uncovered for 20 min, breaking up the tomatoes.
3. Combine Eggplant and Basil: Stir roasted eggplant and 1 handful basil leaves into the sauce. Simmer 5 more minutes and adjust seasoning.
4. Cook Pasta & Toss: Boil pasta in salted water until al dente. Reserve 1 c. pasta water. Toss pasta with sauce and ½ c. pasta water, if needed, adding more as needed.
5. Serve: Top with olive oil, fresh basil, and 1 block feta — grated or crumbled on top or use mozzarella balls.

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Greek Eggplant Pasta

Recipe by RC

Ingredients

• 8 oz. short pasta, like rigatoni, rotini, or penne, reserve 1/2 c. pasta water

• 2 medium eggplants, peeled (optional), cut into 2/3 inch cubes

• 2 TBSP olive oil + 1 1/2 TBSP for eggplant

• 1 onion, finely chopped

• 2 garlic coves, minced

• 1/4 tsp. red pepper flakes, or more to taste

• 28 oz. can whole peeled tomatoes, crushed

• 1 c. water

• 3/4 tsp. salt

• 1 1/2 tsp. dried oregano

• 1 handful of basil, chopped + more for serving

• 1 block of feta, grated or crumbled or use mozzarella pearls

Directions

• Roast the Eggplant: Preheat oven or air fryer to 400°F . Peel (optional) and cube 2 medium eggplants, toss with 1 1/2 TBSP olive oil and salt, and roast until golden and tender — about 30 min in the oven or 20 in the air fryer.
• Make the Sauce: Heat a large sauce pan over medium heat; then sauté onion in 2 TBSP olive oil for 3 min, then add cloves garlic and red pepper flakes for 1 min. Add tomatoes, crushing them as you add to the pan, water, salt, pepper, and dried oregano. Simmer uncovered for 20 min, breaking up the tomatoes.
• Combine Eggplant and Basil: Stir roasted eggplant and 1 handful basil leaves into the sauce. Simmer 5 more minutes and adjust seasoning.
• Cook Pasta & Toss: Boil pasta in salted water until al dente. Reserve 1 c. pasta water. Toss pasta with sauce and ½ c. pasta water, if needed, adding more as needed.
• Serve: Top with olive oil, fresh basil, and 1 block feta — grated or crumbled on top or use mozzarella balls.