Recipes Fruits and Vegetables Vegetables Eggplant Mediterranean-Style Eggplant Pasta 4.9 (38) 26 Reviews 19 Photos A Mediterranean-style eggplant sauce for pasta that can be served with chicken for meat-lovers. Use good quality pasta, cheeses, and fresh herbs for best results. Serve with slivered or grated Parmesan. Serve with a green salad. Submitted by Debbie Updated on January 14, 2022 Save Rate Print Share Close Add Photo 19 19 19 19 Prep Time: 10 mins Cook Time: 35 mins Additional Time: 10 mins Total Time: 55 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 eggplant, cut into 3/4-inch slices salt as needed 9 ounces pappardelle pasta (wide fettuccine noodles) 3 tablespoons olive oil, divided 1 onion, finely chopped 3 cloves garlic, minced 2 teaspoons dried oregano 1 (18 ounce) can crushed tomatoes 1 tablespoon red wine vinegar 1 teaspoon salt 1 teaspoon white sugar ½ teaspoon freshly ground black pepper ½ pound fresh buffalo mozzarella cheese, torn into pieces ½ cup chopped fresh basil, or more to taste Directions Arrange eggplant slices in a colander and sprinkle with enough salt to lightly coat; drain for about 10 minutes. Rinse eggplant and pat dry with paper towels. Chop eggplant into cubes. Bring a large pot of lightly salted water to a boil. Cook pappardelle at a boil until tender yet firm to the bite, about 10 to 11 minutes; drain. Heat 1 1/2 tablespoon olive oil in a skillet over medium heat; cook and stir eggplant, adding more oil if eggplant gets dry, until browned, 5 to 10 minutes. Transfer eggplant to a bowl, reserving oil in the skillet. Heat remaining oil in the same skillet; cook and stir onion and garlic until golden, about 10 minutes. Return eggplant to skillet and season with oregano; cook and stir for 1 minute more. Mix tomatoes, vinegar, salt, sugar, and black pepper into eggplant mixture; cover skillet and simmer sauce until eggplant is softened, about 10 minutes. Mix sauce with pasta in a bowl; top with mozzarella cheese and basil. Cook's Note: Salting the eggplant in the colander can be skipped, but will ensure that any bitter taste is removed and will reduce the amount of oil absorbed during frying. It's not necessary to peel the eggplant. Substitute 2 tablespoons from oregano for the dried, if desired. Balsamic vinegar can be used in place of red wine vinegar, if desired. I Made It Print 82 home cooks made it! Nutrition Facts (per serving) 567 Calories 24g Fat 68g Carbs 22g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 567 % Daily Value * Total Fat 24g 31% Saturated Fat 10g 50% Cholesterol 45mg 15% Sodium 891mg 39% Total Carbohydrate 68g 25% Dietary Fiber 10g 34% Total Sugars 13g Protein 22g 44% Vitamin C 21mg 23% Calcium 429mg 33% Iron 5mg 25% Potassium 797mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.