Pasta with Eggplant, Capsicum and Tomatoes

    (17)
    1 hour

    A simple but tasty pasta that highlights the beautiful vegetables including eggplant, capsicum and tomatoes. Serve with parmesan cheese and a good red wine.


    18 people made this

    Ingredients
    Serves: 6 

    • 2 tablespoons olive oil
    • 2 eggplants, diced with skin
    • 1 red capsicum, sliced
    • 2 cloves garlic, crushed
    • 1 pinch salt and black pepper, to taste
    • 1 tablespoon olive oil
    • 6 tomatoes - peeled, seeded and diced
    • 1 sprig fresh thyme, diced
    • 500g rigatoni pasta (or penne)
    • 12 basil leaves, diced
    • 12 black olives, sliced

    Directions
    Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

    1. Heat 2 tablespoons of olive oil in a large frypan over medium-high heat. Cook the diced eggplant in the hot oil stirring frequently until lightly browned; about 10 minutes. Stir in the red capsicum and garlic; season with salt and pepper. Reduce heat to medium-low cover and cook until the vegetables are tender; about 20 minutes.
    2. Meanwhile; heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the diced tomatoes and bring to a simmer; season with fresh thyme, salt and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly; about 15 minutes.
    3. Bring a large saucepan of lightly-salted water to a boil; stir in the pasta and cook uncovered stirring occasionally until tender but still firm to the bite; about 13 minutes. Drain and return to the pot.
    4. Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (14)

    by
    35

    I was looking for a way to use our eggplant and other vegetable harvest from the garden and found this recipe. I didn't leave the skin on the eggplant because I didnt' know how that would taste, so I guess that's why my eggplant cooked so quickly. I removed it from the pan early and let the peppers continue to cook. I also added a little red onion to the eggplant mixture and the tomatoes. I was surprised at how delicious this was. My husband and I loved it. The olives and basil really added a nice touch. Whenver I have pasta I always top it off with pecorino romano cheese. I also added a couple of hungarian hot wax peppers which gave it some zip. This meal was so easy and used up all the vegetables my husband picked in the garden yesterday!  -  04 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    33

    I made this for two,I used one eggplant, kept the garlic, red pepper and basil the same, as they are ingredients we tend to add extra when cooking anyway. I didn't have fresh tomatoes, so I used one can of diced tomatoes. I also sprinkled some parmesan cheese over the eggplant mixture in the pan.Served over ziti,as it was what I had on hand and I lightly sprinkled some grated parmesan cheese over the tomato sauce mixture. It's a good summer recipe for eggplant and not heavy like eggplant dishes with a lot of cheese.  -  16 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    14

    Loved it. Made it with one good size eggplant and kept the rest amounts the same. Used canned tomatoes since I was short on tomatoes. Had to use dry herbs as well...so I figure if it is this good with these changes, the fresh ingredients could only be better. Thanks for the great recipe to use my eggplant and red pepper without a lot of cheese.  -  14 Oct 2009  (Review from Allrecipes USA and Canada)

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