Eggplant & Tomato pasta
April 16, 2026
Alison Roman 2025
Italian Sausages served on the side.
INGREDIENTS
2 TBs Olive oil +
1 lb Italian sausage
1 lb eggplant, fennel or zucchini chopped
1 red or yellow onion SLICED (but not too thin)
Kosher salt & pepper
1 24oz jar tomato sauce, pureee or can crushed tomatoes
fresh or dried oregano
crushed red pepper flakes
2 cloves garlic crushed or finely chopped
1 pound dried pasta casarece or rigatoni
Basil Pecorino or Parmesan for grating.
DIRECTIONS
Cook sausages (grill, roast …)
- Sauté onion and eggplant , season with S&P 10-15 minutes until eggplant browned and onions start to fry at the edges.
- Add tomato, add 2 Cups water!, oregano, pepper flakes. Simmer, crushing eggplant occasionally with wooden spoon. Add raw garlic. Continue to cook until sauce thickened 10-12 minutes
- Cook pasta in salted water until al dente. using slotted spoon remove pasta and transfer to pot with sauce and continue to cook until pasta totally cooked (another few minutes).
- Serve pasta in bowls finish with torn basil & grated cheese.
- serve with sausages and green salad.
Ratatouille oven roasted eggplant
August 1, 2021
WSJ 2021: 1 Hour, serves 6, Oven 375°
INGREDIENTS
1 Large eggplant (1 lb) cut into 1″ pieces.
1 tsp fine table salt
1/4 C olive oil
2 large zucchini, halve lengthwise, cut into 1 ” pieces
1 red pepper cut into 1 ” pieces
1 yellow pepper cut into 1″ pieces
4 garlic cloves finely chopped
2 red onions cut into 1″ wedges
3 large ripe tomatoes, cored & chopped into 1 ” pieces
1 tsp chopped fresh rosemary
1 tsp coriander seeds coarsely ground
1 tsp coarse sea salt
1/2 C torn fresh basil leaves
DIRECTIONS
- Put eggplant in colander, sprinkle with fine salt. Let sit at least 45 minutes to drain bitter juices, stir occasionally .
- Preheat oven 375°, pour 1/4 C olive oil into rectangular baking dish.
- Add Zucchini, eggplant, peppers, garlic and onion and toss to coat well.
- Sprinkle salt, rosemary and coriander & toss. Lightly drizzle with 2 TB olive oil.
- Bake 30 minutes, then stir in tomatoes
- Continue bake 30 min more until vegetables are soft.
- Remove from oven and serve lukewarm.
- Garnish with torn basil leaves
Notes:
Serve with pasta & salted capers / garnish salmon or trout / mix with couscous salad with fresh mint / in omelet with dab chèvre or grated Gruyère
Olsson Recipes 