Eggplant and Tomato Pasta Recipe

This recipe for eggplant and tomato pasta first appeared on my blogspot blog in June 2013.

At the height of summer, when the markets are filled with an array of Technicolor produce, pick out a beautiful, plump eggplant, some garlic and a few tomatoes and make this sumptuous eggplant pasta that’s reminiscent of ratatouille. It’s easier to make than the famous French vegetable stew, and still rich with roasted vegetal and herbal deliciousness.

Sometimes, I like to use homemade dried (or semi-dried) tomatoes in this dish. You’ll find the recipe here. Alternatively, you can fresh Roma, cherry or grape tomatoes in place of the heirloom tomatoes. This is an easygoing recipe.

Smashed Garlic

I have a couple of hacks that I use in this recipe. First up, I smash garlic cloves with a meat tenderizer, a solid metal disk with a handle. This simple tool effectively smashes up your garlic, leaving pulverized bits that can be further chopped with your knife, or scooped up straight into the pot.

Salting Eggplant to Remove Bitterness

Eggplant can sometimes be bitter. This usually happens with out of season or older vegetables. (Relatable, amirite?) If you choose small Asian eggplant varietie, you likely won’t need to be concerned about bitterness. To cover your bets, though, salt your eggplants to remove bitterness. Here’s how:

The procedure for salting eggplant is very simple: peel eggplant and slice in disks or cubes. Place in a colander over a bowl and toss a tablespoon of salt over the eggplant. Let the eggplant sweat for about a half hour, letting the moisture drain into a bowl. If you’re concerned about oversalting the eggplant, you can rinse with water, just be sure to thoroughly dry the eggplant.

Eggplant and Tomato Spaghetti Recipe

Serves 3 generous portions

1 pound eggplant, peeled and cut into ½ inch dice
1 tablespoon salt
3 ripe tomatoes
1/3 cup extra virgin olive oil
3 cloves garlic, smashed
2 sprigs thyme or oregano, chopped
1 cup water
6 leaves basil, chiffonade
Salt and pepper to taste
1 pound pasta, cooked (I use penne, you can also use spaghetti)

1. Place the eggplant cubes in a sieve over a bowl and toss with salt. Let sit for a half hour to draw the bitter juices out of the eggplant. Meanwhile, peel and cut the tomatoes into chunks.
2. In a heavy saucepan such as a Dutch oven, pour in the olive oil and set over low heat. Add the garlic cloves.
3. Wipe any moisture off of the eggplant. When the garlic sizzles, add the eggplant and stir to coat it with oil. Turn up the heat, add the tomato and herbs and stir. When the eggplant and tomato soften, add the liquid, let it come to a boil, then lower the heat to medium-low. Cover the pot, leaving an edge exposed for steam to escape.
4. After about 20 minutes, the vegetables should be soft and melting and ready for the pasta. Taste and adjust the seasonings. Serve immediately, garnished with additional basil.

This recipe is adapted from Francis Lam’s Let-My-Eggplant-Go-Free! Sauce.

More Recipes from A Cook and Her Books

My Ratatouille Recipe

Chickpea Coconut Curry Recipe

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