Spicy Eggplant Tomato Sauce Pasta Recipes

EGGPLANT AND TOMATO SAUCE

Eggplant and Tomato Sauce image

This simple Eggplant and Tomato Sauce is delicious, made with diced eggplant stewed in tomatoes and garlic. I love it served over pasta but it's also great as a side dish on it's own.

Provided by Gina

Categories Dinner

Time 25m

Number Of Ingredients 6

Ingredients

1 medium eggplant (cut in 1/2-inch cubes)
4 cloves garlic (smashed and chopped)
2 tbsp extra virgin olive oil
28 oz can plum tomatoes including juice (I like Tuttorosso)
salt and fresh ground pepper
chopped basil or parsley (for garnish)

Steps:

Heat oil over medium-high heat in a large deep skillet, when hot saute the garlic in olive oil.
Add eggplant and cook about 3 minutes, until it begins to soften.
Coarsely chop tomatoes and add them to the skillet along with the juices.
Season with salt and pepper and simmer, uncovered about 15-20 minutes.
Add fresh chopped herbs and serve over your favorite pasta.

Nutrition Facts : ServingSize 3 /4 cup, Calories 127 kcal, Carbohydrate 16 g, Protein 3 g, Fat 7 g, Fiber 5 g, Sugar 5 g

SPICY EGGPLANT TOMATO SAUCE PASTA

Spicy Eggplant Tomato Sauce Pasta image

Get ready for pasta night with this Spicy Eggplant Tomato Sauce Pasta. Ingredients like sweet basil pasta sauce, eggplant and fresh basil make up this Spicy Eggplant Tomato Sauce Pasta that you'll want to make every night!

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings

Number Of Ingredients 6

Ingredients

3 cups penne pasta, uncooked
1 Tbsp. olive oil
1 eggplant, peeled, cut into 1-inch pieces
1 jar (24 oz.) CLASSICO Traditional Sweet Basil Pasta Sauce
1/2 tsp. crushed red pepper
1 Tbsp. chopped fresh basil

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in large skillet on medium heat. Add eggplant; cook 5 min., stirring occasionally. Stir in pasta sauce and crushed pepper; simmer on medium-low heat 5 to 6 min. or until heated through, stirring occasionally. Remove from heat; stir in basil.
Drain pasta. Serve topped with pasta sauce mixture.

Nutrition Facts : Calories 280, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 9 g

SPICY EGGPLANT AND PASTA WITH PANCETTA

Spicy Eggplant and Pasta with Pancetta image

Eggplant has its fans and its detractors. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta.

Provided by Andrew Bleiman

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
⅓ pound pancetta bacon, diced
1 eggplant, diced
1 (28 ounce) jar marinara sauce
1 (10.5 ounce) container cherry tomatoes, halved
½ cup red wine
2 teaspoons red pepper flakes, or to taste
2 teaspoons ground black pepper, or to taste
1 teaspoon garlic salt, or to taste
1 pinch white sugar, or to taste
1 pinch ground white pepper, or to taste
1 (16 ounce) package penne pasta

Steps:

Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes.
Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

Nutrition Facts : Calories 537 calories, Carbohydrate 81 g, Cholesterol 11.6 mg, Fat 15.9 g, Fiber 9.5 g, Protein 16.7 g, SaturatedFat 3.4 g, Sodium 1037.8 mg, Sugar 16.2 g

CROCK POT PASTA WITH EGGPLANT SAUCE

Crock Pot Pasta With Eggplant Sauce image

Chunks of eggplant cook in a slow cooked spaghetti sauce offering a low calorie alternative to ground beef or sausage. From Better Homes and Gardens. French and Italian!

Provided by Sharon123

Categories Vegetable

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 medium eggplant
1 medium onion, chopped
1/2 green pepper, chopped (optional)
1 (28 ounce) can Italian-style tomatoes, cut up
1 (6 ounce) can Italian-style tomato paste
1 (4 ounce) can sliced mushrooms, drained or 1/2 cup fresh mushrooms, sliced
2 garlic cloves, minced
1 -2 teaspoon sugar (optional)
1/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons dried oregano, crushed
1/2 cup pitted kalamata olives or 1/2 cup pitted ripe olives, sliced
2 -4 tablespoons snipped fresh parsley
4 cups hot cooked penne pasta
1/3 cup parmesan cheese (grated or shredded)
2 tablespoons toasted pine nuts (optional)
salt and pepper

Steps:

Peel eggplant, if desired; cut eggplant into 1-inch cubes.
In a 3 to 5 quart crock pot combine eggplant, onion, green pepper, undrained tomatoes, tomato paste, mushrooms, garlic, sugar (if using), wine, water, and oregano.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
Stir in olives and parsley.
Season to taste with salt and pepper.
Serve over pasta with Parmesan cheese.
Garnish with toasted pine nuts.
Makes 6 servings.
Enjoy!
Note: Sometimes I will throw in grated carrots, zucchini, and other fresh vegs.
In a hurry?.
Use canned spaghetti sauce!
(Leave out the tomatoes, tomato paste.) Just add the wine, herbs, olives, etc.
Enjoy!

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