Enter the last month of summer with this fresh veggie loaded Sicilian pasta with eggplant, bell pepper and tomatoes!
All these beautiful vegetables absorbed warm summer sunshine and bestowed us with their best flavors! There are more veggies than pasta in this recipe so you can indulge yourself with a big bowl of it without any hesitation.
Heat olive oil in a large shallow pan oven medium heat.
Sauté onion until soft and translucent. Stir in garlic and cook for a minute. Then add diced eggplant and bell pepper. Cook for few more minutes. Finally add tomatoes and oregano and let the sauce simmer for 15 minutes until it thickens.
Meanwhile cook your pasta 1 minute less than it’s written on a package or until al dente.
Season the sauce with salt and black pepper and taste. Adjust the seasoning if needed.
Drain the pasta and add it to the pan. Mix everything well and switch off the heat.
Serve with fresh basil and more cracked black pepper.
PrintSicilian Pasta with Eggplant, Bell Pepper and Tomatoes
Delicious veggie loaded Sicilian pasta with eggplant, bell pepper, tomatoes and fresh basil.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 2
- Category: Main course
- Cuisine: Italian
Ingredients
- 180g short pasta
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 can chopped tomatoes
- 1/2 tsp dried oregano
- salt and black pepper to taste
- olive oil for cooking
- fresh basil for garnishing
Instructions
- Heat olive oil in a large shallow pan oven medium heat.
- Sauté onion until soft and translucent. Stir in garlic and cook for a minute. Then add diced eggplant and bell pepper. Cook for few more minutes. Finally add tomatoes and oregano and let the sauce simmer for 15 minutes until it thickens.
- Meanwhile cook your pasta 1 minute less than it’s written on a package or until al dente.
- Season the sauce with salt and black pepper and taste. Adjust the seasoning if needed.
- Drain the pasta and add it to the pan. Mix everything well and switch off the heat.
- Serve with fresh basil and more cracked black pepper.
Nutrition
- Calories: 504
- Sugar: 14.6g
- Sodium: 114mg
- Fat: 11g
- Saturated Fat: 1g
- Carbohydrates: 86.2g
- Fiber: 17.1g
- Protein: 20.1g
- Cholesterol: 0mg
Keywords: pasta, eggplant, bell pepper, tomatoes, vegan, vegetarian, Italian
