Quick Vegan Eggplant Pasta Recipes

EGGPLANT PASTA

Eggplant Pasta image

Easy and quick pasta dish!

Provided by alands18

Categories Fruits and Vegetables Vegetables Eggplant

Time 55m

Yield 8

Number Of Ingredients 5

Ingredients

¼ cup olive oil
2 cloves garlic, minced
1 eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce) can plum tomatoes with juice, chopped
1 (16 ounce) package rigatoni pasta

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
Pour sauce over pasta.

Nutrition Facts : Calories 294.6 calories, Carbohydrate 48.8 g, Fat 8.3 g, Fiber 5.2 g, Protein 8.9 g, SaturatedFat 1.3 g, Sodium 144.7 mg, Sugar 5.8 g

VEGAN MELANZANE (EGGPLANT) PASTA SAUCE

Vegan Melanzane (Eggplant) Pasta Sauce image

A vegan version of a great Italian pasta sauce that showcases eggplant. Just stir in your favorite pasta once it's done!

Provided by Yonatan Huber

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 clove garlic, chopped
1 (14.5 ounce) can whole peeled tomatoes
½ teaspoon white sugar
salt and ground black pepper to taste
½ cup vegetable oil for frying
1 eggplant, thinly sliced
2 tablespoons pitted Kalamata olives, sliced

Steps:

Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 21 g, Fat 10.4 g, Fiber 7.2 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 432.6 mg, Sugar 9.4 g

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