Summer produce. The most beautiful and delicious produce of the year in my opinion. And this recipe highlights two of my favorites: tomatoes (duh) and eggplant! This recipe not only delivers on summer flavor, but it’s just as hardy as stews and soups from the winter months. This is a great dish to make for your family or just to make for yourself! It’s almost better leftover.
Jump to RecipeAs the eggplant and tomatoes cook, the tomatoes become soft and juicy and the eggplant becomes tender and meaty! The crushed tomatoes and spices just add a nice richness and consistency to the sauce. The real star of the sauce though is the pasta water…that starchy goodness. It’s hard to beat! Mix all of that up with some pasta and cheese, and this dish is ready to be devoured.
If you would like to substitute ingredients:
Let’s say you don’t like eggplant? You are welcome to sub another veggie like asparagus or bell pepper. Or whatever you have in your fridge!
Let’s say you want some meat? You are welcome to add meat, or substitute meat for the eggplant!
For Littles
My 14-month-old absolutely loves this, and I can guarantee your little one will, too. You can serve this 7 months+! If you are worried about the size of anything, you can mash the eggplant a little and tear the pasta into pieces. Whatever you are comfortable with.
How To
Sauté the veggies and cook the pasta.
Cook up the sauce and add the cooked pasta.
Let the cheese melt and serve warm!
Tomato and Eggplant Pasta
Course: Dinner, For Toddlers, Healthy, Main Dishes, Recipes, Summer8
servings10
minutes25
minutesIngredients
1 tablespoon olive oil
1/2 eggplant chopped
1 cup cherry tomatoes cut in half
1/2 yellow onion chopped
4 garlic cloves minced
1 15 oz can crushed tomatoes
Half box (or half lb) pasta of your choice
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2/3 cup shredded mozzarella cheese
Grated Parmesan and fresh herbs of your choice (optional)
Directions
- Heat a medium sized skillet with the olive oil over medium heat. Once hot, saute the onions, tomatoes and eggplant until soft and develop some color. About 5-6 minutes.
- While you are cooking the veggies & sauce, cook the pasta according to package directions to al dente (it will cook a little longer with the sauce). Save a 1/2 cup of the pasta water and set aside.
- Into the skillet with the veggies, pour in the crushed tomatoes, garlic, oregano, salt and pepper. Let simmer for 5 minutes, then add the pasta water to thin out the sauce.
- Next, add the pasta to the sauce and stir until it all comes together. Sprinkle the mozzarella cheese over and cover for 2-3 minutes until cheese has melted. Top with parmesan or fresh herbs.
- Serve warm with a salad, bread, or on its own in a big bowl to enjoy! You can store it in an airtight container in the fridge for up to 3 days or in the freezer for up to 4 months. Enjoy!:)
