Eggplant, Caramelized Onion and Tomato Pasta

Eggplant, Caramelized Onion and Tomato Pasta

Recipe by GenevaWatsonCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time




  • 1 large eggplant

  • 1 lb. penne

  • sherry vinegar

  • 2 cups tomato sauce

  • olive oil

  • 1 onion, peeled and thinly sliced

  • 2 cloves garlic, minced

  • kosher salt

  • red pepper flakes

  • 1 handful basil leaves, chiffonade or chopped

  • 1 handful parsley leaves, chopped


  • Preheat oven to 400 degrees F.
  • Cut eggplants into cubes, about 3/4 inch, toss with a little olive oil and place in a single layer on a sheet pan. Roast for 25 minutes or until just browned.
  • Bring a pot of water to boil. Add pasta and cook according to package directions. Drain and set aside.
  • Heat olive oil in a large sauté pan over medium heat. Add onion and sauté until caramelized.
  • Add garlic and cook for just a minute, and then add a splash or two of sherry vinegar to pan.
  • Add in eggplant, tomato sauce, and a pinch of red pepper flakes. Cook the sauce until simmer. Pour in pasta, and toss gently.
  • Stir in basil and half the parsley. Serve with a little sprinkle of the chopped parsley.
  • Enjoy!
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