Pasta with Eggplant and Zucchini

September 10, 2015




  • 4 tablespoons olive oil

  • 2 cloves garlic, chopped

  • 1 can (28-ounce) crushed tomatoes

  • 4 tablespoons fresh parsley, chopped

  • 2 tablespoons dried oregano

  • 1/8 teaspoon red pepper flakes

  • 1 pound eggplant, ends removed and chopped into 1-inch cubes

  • 1/2 pound zucchini, ends removed, sliced into 1-inch slices

  • 3/4 pound pasta

  • Salt and black pepper

  • Freshly grated Parmesan


  1. Pour 1 tablespoon of the oil into a saucepan over medium heat. Toss in the garlic, and cook for a minute or so, until fragrant.

  2. Dump in the tomatoes and sprinkle in the parsley, oregano, red pepper flakes, and a pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Stir occasionally for 15 minutes.

  3. Pour the rest of the oil into a large skillet set over medium-high heat. Add the eggplant and zucchini, and a pinch of salt and pepper. Cook until both are slightly browned and very tender, about 15 minutes.

  4. Add the eggplant and zucchini to the tomato sauce and cook for another 15 minutes.

  5. Bring a large pot of water to a boil, and cook the pasta according to the instrucitons on the box. Plate the pasta, and then top with the tomato sauce. Sprinkle a little grated cheese on top.

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