Spiced Eggplant Pasta

One pan wonder meals are a lifesaver on busy nights, aren’t they? In the winter mine tend to be a little heaver and cheese laden for some comfort food. Now that spring is here and the weather is getting nicer, I wanted to make one that was a little lighter and veggie based. The eggplant is the star here with loads of gorgeous spices inspired by my Lebanese heritage. The mint at the end really freshens it up, and there is a little parmesan too since I couldn’t say no to cheese completely!

Like I said, the eggplant was the star here. I left the peel on for the color and texture. It all softened beautifully with roasted red peppers, onion, and lots of garlic.
Once the veggies softened, all of the rest of the ingredients simply went into the pool. There was tomato paste, red wine, canned diced tomatoes and veggie stock to make a wonderful sauce. Then I stirred the pasta in and made sure it was as submerged as possible. Finally, I sprinkled lots of parmesan on top before I baked everything for 20 minutes.

That was all there was to it! The pasta absorbed the sauce and all of its flavor, and the starchy pasta in turn flavored the sauce. It was a beautiful thing, let me tell you. I sprinkled the fresh mint on top, and then just plated it right from the pan. Marc went nuts for it and so did I. Hope you all enjoy it too! xoxo

Spiced Eggplant Pasta
Spiced Eggplant Pasta
5 from 2 votes
Spiced Eggplant Pasta
Spiced Eggplant Pasta
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

The spiced eggplant pasta is such a simple and wonderful vegetarian one pan wonder! It all gets baked to perfection with parmesan and mint on top.

Course: Main Course
Cuisine: Mediterranean
Keyword: Pasta, Spiced Eggplant Pasta
Servings: 6
Calories: 242 kcal
Author: Jeanie and Lulu’s Kitchen
  • 1 dash olive oil
  • 1 whole eggplant diced small
  • 1 whole onion diced small
  • 4 cloves garlic minced
  • 1 jar roasted red peppers drained and diced small
  • 1 pinch salt
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1 tablespoon tomato paste
  • 1/3 cup red wine
  • 1 can diced tomatoes 28 ounces
  • 2/3 cup vegetable stock
  • 1/2 pound medium shells
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons fresh mint roughly chopped
  1. Pre-heat the oven to 350 and get out a large skillet with deep sides. Heat the olive oil in the skillet over medium high heat, then add the eggplant, onion, garlic and roasted red peppers. Let them soften for 5 minutes or so. While they cook, season it all with the salt, cumin, cinnamon, turmeric and paprika. Stir it all well. Then stir in the tomato paste and red wine and let the wine cook off for a minute. Finally, pour in the diced tomatoes and vegetable stock. Let the sauce come to a low simmer and stir in the pasta. Sprinkle the parmesan on top and transfer the pan to the oven for it all to bake for about 20 minutes. Take it out and sprinkle the mint on top. Serve immediately right from the pan and enjoy! 

Nutrition Facts
Spiced Eggplant Pasta
Amount Per Serving (1 serving)
Calories 242 Calories from Fat 20
% Daily Value*
Fat 2.2g3%
Saturated Fat 0.8g5%
Cholesterol 2mg1%
Sodium 458mg20%
Potassium 283mg8%
Carbohydrates 45.4g15%
Fiber 6.4g27%
Sugar 9.8g11%
Protein 8.1g16%
Calcium 60mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
The spiced eggplant pasta is such a simple and wonderful vegetarian one pan wonder! It all gets baked to perfection with parmesan and mint on top. #pasta #vegetarian #eggplant #spicedeggplantpasta #jeanieandluluskitchen
Spiced Eggplant Pasta

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