Eggplant & Broccoli Pasta


Eggplant & Broccoli Pasta

This dish is inspired by my friend Mitra who posted about her eggplant pasta on her Facebook. Easy, very quick, & delicious!


  • pasta of your choice (I used angel hair as that’s what I happen to have)
  • olive oil, about 2 tablespoon
  • onion, 1/4
  • garlic, 2-3 cloves
  • tomatoes, 2 medium size
  • chili or dry chili, up to your tastebuds
  • salt & pepper
  • Italian herbs of your choice
  • eggplant, 1 medium size
  • broccoli florets, about half a cup
  • optional: flaxseed oil, cheese

I was only cooking for myself and as always kinda eyeballing the amount of ingredients. Adjust as necessary.

To cook:

  1. Boil water in a deep enough saucepan for your pasta, cook pasta according to instruction
  2. While cooking the pasta, 2-3 minutes towards the end of cooking time, throw in broccoli florets too. I like my broccoli bright green and crunchy so I only boil it very quickly.  *I used angel hair and it took only 2 minutes to cook so I started with step 3 first.
  3. While cooking the pasta, heat pan, add half of the olive oil
  4. Cut eggplant into 1 cm thick slices, pan fry, turn them after a while
  5. While pasta is cooking and eggplant is frying, roughly puree tomato, garlic, & chili. Chop onion.
  6. When eggplant is soft, set aside.
  7. Use the same pan, add the rest of the olive oil
  8. Saute onion until transluscent & fragrant
  9. Add the tomato garlic chili mixture, mix around & let it boil. The tomato mixture will change color from pinkish towards orange
  10. Season with salt, pepper, and herbs
  11. Add eggplant in the sauce
  12. When pasta & broccoli is ready, drain, reserving a little of pasta water
  13. Add pasta & broccoli in the pan, mix. If it’s too dry, add a bit pasta water
  14. Check for taste and adjust seasoning as necessary
  15. Optional: drizzle flaxseed oil, grate cheese on top
  16. Serve immediately!

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