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Zucchini Eggplant Pasta

Time: 30–40 minutes
Serves: 4

Ingredients

  • 1 medium zucchini, sliced into half-moons
  • 1 medium eggplant, diced
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 can (14 oz) crushed tomatoes (or 2 fresh tomatoes, diced)
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 tsp dried oregano or Italian seasoning
  • Salt and pepper to taste
  • 12 oz pasta (penne, spaghetti, or your choice)
  • Fresh basil or parsley for garnish
  • Grated Parmesan cheese (optional for serving)

Instructions

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.

  2. Prep the vegetables:
    While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add diced eggplant and cook for 5–7 minutes until browned and soft. Remove and set aside.

  3. Sauté zucchini & aromatics:
    In the same skillet, add remaining 1 tbsp olive oil. Add onion and cook 2–3 minutes until translucent. Add garlic and zucchini, cooking until zucchini is tender but still has some bite (about 4–5 minutes).

  4. Add tomatoes and seasoning:
    Stir in crushed tomatoes, red pepper flakes, oregano, salt, and pepper. Add the cooked eggplant back to the pan. Simmer for 5–7 minutes to blend flavors. Add a splash of pasta water if the sauce is too thick.

  5. Combine pasta and sauce:
    Add the drained pasta to the skillet and toss everything together. Cook for another minute to let the pasta absorb the flavors. Adjust seasoning if needed.

  6. Serve:
    Garnish with chopped fresh basil or parsley. Add grated Parmesan if desired.

Tips

  • For extra richness, stir in a spoonful of ricotta or goat cheese before serving.
  • Want protein? Add sautéed chickpeas or grilled chicken.
  • Make it vegan: Skip the cheese or use a dairy-free alternative.