Sautéed Eggplant and Tomato Pasta with Basil

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender eggplant and ripe tomatoes come together in a flavorful sautéed sauce tossed with al dente pasta and fresh basil for a simple vegetarian dinner. This Italian-inspired pasta recipe (vegetarian), ready in about 35 minutes, pairs penne pasta, extra virgin olive oil, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  2. Step 2: While pasta cooks, heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 1 lb diced eggplant and sauté for 8-10 minutes until softened and golden brown on the edges.
  3. Step 3: Add 4 thinly sliced garlic cloves to the skillet and cook for 1 minute until fragrant, stirring frequently to prevent burning.
  4. Step 4: Stir in 3 chopped ripe tomatoes, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 5-6 minutes until the tomatoes break down and the sauce thickens.
  5. Step 5: Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss everything together over medium heat for 2 minutes until the sauce coats the pasta evenly.
  6. Step 6: Remove from heat and stir in 1/2 cup torn fresh basil leaves. Serve topped with 1/2 cup grated Parmesan cheese.

Related recipes