Imagine a plate of pasta that captures the vibrant essence of Mediterranean cuisine - golden-roasted eggplant, colorful bell peppers, and perfectly cooked pasta dancing together in a symphony of flavors. This Mediterranean Pasta with Eggplant and Peppers isn't just a meal; it's a culinary journey that promises to transform your ordinary dinner into an extraordinary experience. With just 35 minutes of total cooking time, you'll create a restaurant-worthy dish that looks impressive, tastes incredible, and will have your family and friends begging for seconds.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 ounces pasta (penne or fusilli)
- 1 eggplant, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping the vegetables. Dice the eggplant into 1/2-inch cubes, chop both red and yellow bell peppers into similar-sized pieces, and mince the garlic cloves.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta cooking water before draining.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the diced eggplant and sauté for 5-6 minutes, stirring occasionally, until it begins to soften and turn golden brown.
- Add the chopped bell peppers and minced garlic to the skillet. Continue cooking for an additional 4-5 minutes, stirring frequently to prevent burning and ensure even cooking.
- Sprinkle dried basil, salt, and pepper over the vegetables. Stir to combine and distribute the seasonings evenly.
- Drain the cooked pasta and add it directly to the skillet with the roasted vegetables. Toss everything together, using some of the reserved pasta water if needed to help create a light sauce and prevent sticking.
- Taste and adjust seasonings, adding more salt, pepper, or basil as desired. The pasta should be well-coated with the olive oil and vegetable mixture.
- Serve hot, optionally garnished with fresh basil leaves or grated Parmesan cheese for extra flavor.
Tips
- Choose the Right Eggplant: Select a firm, glossy eggplant without blemishes for the best roasting results.
- Salt Your Eggplant: Consider salting the eggplant cubes and letting them sit for 15 minutes before cooking to remove excess moisture and reduce bitterness.
- High Heat is Key: Use medium-high heat when sautéing vegetables to achieve beautiful caramelization and prevent soggy results.
- Reserve Pasta Water: Always save some pasta water - its starchy goodness helps create a silky sauce and helps ingredients stick together.
- Fresh Herbs Make a Difference: While dried basil works great, adding fresh basil at the end can elevate the dish's flavor profile.
- Don't Overcook Vegetables: Aim for slightly crisp bell peppers and golden-brown eggplant to maintain texture and prevent mushiness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 8g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
