Eggplant Pasta Recipe

Eggplant Pasta Recipe with Wine 

This is a simple pasta dish that despite its easy preparation, shows off a sophisticated sauce based on fresh eggplants and wine.

Depending on if the pasta dish is for a first dish or a main dish, the serving portions change. 

Eggplant Pasta: Ingredients List

The ingredients that we are going to need for this recipe are the following:

  • 1 to 1 1/2 pounds of eggplant, cut first in slices, then in cubes, of about 1 inch each
  • salt
  • 1/2 cup of all-purpose flour
  • 1/2 cup of extra virgin olive oil
  • 1 cup of finely chopped onions 
  • 3 cloves of garlic, finely sliced
  • 2 hot peppers, crushed
  • 1 glass of dry white wine (Vidal Blanc is our recommendation here)
  • 2 - 3 tomatoes, finely chopped or like a pulp
  • 1 pinch of sugar
  • 1 box of the pasta of your choice (we like farfalle pasta)
  • 1/2 cup of grated cheese, any hard cheese you like, (we like parmasean cheese)
  • 3 tablespoons of finely chopped parsley
  • 2 tablespoons of capers

Cooking Steps

We sprinkle our eggplant cubes with salt, and put them all together in a strainer. Let them strain there for approximately a half an hour. Press them to remove their juices and place them on top of paper towels. 

Take a bowl and add in the all-purpose flour, and add the eggplant cubes to evenly powder them on all sides. 

In a large deep frying pan, warm up the extra virgin olive oil. Saute the eggplants while stirring until they brown nicely. 

Using a large-holed spoon, remove the eggplants, strain them, and collect the oil separately. Leave the eggplant to strain on a paper towel. 

By using the rest of the olive oil, or the olive oil that you’ve strained, saute in the same frying pan, the onions for two to three minutes until they soften. Add teh garlic and the peppers and saute for one more minute. 

Add the semi-dry white wine and let it mixture cook for a minute more on a high flame. 

Add the tomatoes and the sugar (the sugars purpose is to decrease the acidity of the tomatoes), lower the flame, and slowly boil until it evaporates all the water, for approximately twenty more minutes. 

In a different large pot, boil the pasta with a lot of salty water to reach a sufficient ‘al dente’ texture.

Then strain the pasta and put it in a large deep bowl. Pour on top the sauce, and add the fried pieces of eggplant and the cheese. 

Mix all together, try and add salt and pepper as needed or desired.

Serve with a finely chopped parsley on top. Also add the capers in as desired. 

Tip: For even more taste, you can boil the pasta ‘harder’ two minutes less than normal, so while you have the pasta add the eggplants and sauce, and warm it up altogether again for around a minute. The pasta will soften to an al dente texture while also becoming infused with the sauces flavors and tastes. 

What wine pairs well with eggplant pasta?

Our eggplant pasta dish pairs particularly well with a red wine with spicy undertones such as Barbera. Enjoy!


› Eggplant Pasta

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