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    TaraTeaspoon » Recipes » Pasta

    Eggplant Tomato Pasta

    Published: Jul 17, 2018 · Updated: Jun 17, 2025 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Italian Tomato and Eggplant Skillet Pasta pin image

    This 30-minute Eggplant Tomato Pasta is the best meatless pasta recipe for the summer. Make this recipe as a main dish or side dish for effortless entertaining, or a veggie-packed weeknight meal.

    It's packed with fresh flavors and only uses 13 ingredients from the pantry and fridge.

    Italian skillet and eggplant in white bowl with fork close crop.

    As a professional recipe developer, I’m always looking for ways to turn seasonal produce into pasta dishes that feel effortless AND flavorful. Italian-style homemade pasta is easier to make than you think.

    In recipes like my Ravioli with Fresh Tomatoes and Spinach and Herbed Vegetable Pasta with Artichokes all you need are fresh vegetables, a simple sauce, and pasta!

    Why you'll love this recipe

    This Eggplant Tomato Pasta recipe came to life during one of those summer months when eggplant, tomatoes, basil, and shallots were practically tumbling off farmers market tables.

    I quickly sautéed the veggies in a nonstick skillet to build rich, savory depth without hours of simmering.

    Then, using my cooking know-how, I blended half the sautéed vegetables with olive oil and lemon juice to create a silky, flavor-packed sauce that clings to the pasta and lets every ingredient shine.

    It’s the kind of stovetop dinner I find myself craving when the weather is warm and the produce is too good to pass up.

    More reasons you'll fall in love with this summer pasta:

    • Minimal ingredients: This veggie-packed pasta dish only needs a few seasonings, fresh veggies, ricotta cheese, and pasta. It's really easy to make.
    • Versatile: No need to rush out to buy a specific type of pasta -- you can use whatever noodles you have on hand. I used casarecce (it has an artisanal rolled shape), but conchiglie, orecchiette, fusilli, and cavatappi all work well.
    • Easy clean up: You'll only need two pans to make this naturally vegetarian dish: a pot for the pasta and a non-stick skillet for the veggies and sauce. Easy-peasy!
    • Great main dish or side dish: This meatless pasta makes a lot and can be used as a main dish or side. It's a real crowd-pleaser!
    Jump to:
    • Why you'll love this recipe
    • Ingredients and Substitutions
    • How to make eggplant and tomato pasta
    • Tara's top tips
    • Variations
    • Equipment
    • Make-ahead and storage
    • FAQ
    • More easy pasta recipes
    • 📖 Recipe
    • 💬 Comments

    I'm usually not crazy about eggplant but now I'm eating my words...or eggplant! This truly is a fantastic one-pot dinner and is so easy. I like the fact that I can use a variety of veggies!

    - Mary

    Ingredients and Substitutions

    Let's get started! Here's what you should know about the ingredients. See recipe card for quantities.

    Tomato and Eggplant pasta ingredients
    • Whole milk ricotta: you can use part-skim if you'd like.
    • Chopped fresh basil: This recipe benefits from fresh herbs. If you can't find fresh basil, use parsley.
    • Ground black pepper
    • Uncooked pasta: Use a pasta that holds sauce well. I'd recommend casarecce, conchiglie, orecchiette, fusilli, and cavatappi.
    • Olive oil
    • Shallots: Make sure to peel the shallots and slice them from root to tip in thin slices. You can use red onion in place of the shallots if you'd like.
    • Minced garlic
    • Diced eggplant: You'll need about 3 cups of diced eggplant. Usually, 1 large eggplant is all you'll need.
    • Kosher salt
    • Cherry tomatoes: Add just a bit of sweetness to the sauce. It's best to slice them in half.
    • Fresh lemon juice: Brightens all the flavors in the sauce.
    • Fresh, cut green beans: For some tender crunch.
    • Fresh oregano: For serving. Skip if you don't have it.

    How to make eggplant and tomato pasta

    Ready to get dinner on the table in the next 30 minutes? Check out these step-by-step instructions to learn how to make this pasta. See recipe card for comprehensive directions.

    Prepped and cut veggies for eggplant pasta including eggplant, beans, shallots, tomatoes and garlic.
    1. Step 1: Chop, mince, and slice the ingredients you'll need for the sauce. Set aside.
    Mix basil and black pepper with ricotta to make the cream.
    1. Step 2: In a small bowl, mix together ricotta cheese, chopped basil, and ground black pepper. Set aside.
    Cook pasta until al dente in salted water.
    1. Step 3: Cook pasta according to package instructions until just al dente. Drain and set aside.
    For eggplant pasta, saute shallots and garlic until soft.
    1. Step 4: Heat olive oil in a nonstick skillet over medium-high heat. Add shallots and garlic, cooking until just soft, 2 minutes.
    Add eggplant, tomatoes, salt, and olive oil to the skillet with the shallots.
    1. Step 5: Add eggplant, half of the tomatoes, salt, and olive oil.
    Cooking vegetables until just starting to turn golden brown.
    1. Step 6: Cook and stir occasionally until eggplant browns and softens, about 3 minutes. Turn off heat.
    Blend half of the sauteed vegetables in a blender to make a sauce.
    1. Step 7: Transfer half the veggie mix to a blender with remaining olive oil, lemon juice, and salt.
    Pureed and cooked vegetables in a blender pitcher ready for sauce.
    1. Step 8: Blend until smooth.
    Add the puree back to the skillet to heat with vegetables.
    1. Step 9: Pour the blended sauce back into the skillet.
    Add remaining fresh beans and tomatoes to the skillet to heat through.
    1. Step 10: Turn heat to medium, add remaining tomatoes and green beans, and cook veggies to desired tenderness, at least 1 minute.

    Tara's top tips

    • Cook pasta to al dente: The phrase al dente is Italian for "to the teeth". It's a cooking term that defines the texture of perfectly cooked pasta. It means that the pasta should be soft enough to bite into but still retain firmness (not mushy). Al dente pasta will absorb some of the tomato sauce, making it flavorful as well.
    • Make homemade veggie marinara: You don't have to make a separate sauce for eggplant pasta. Just blend some of the cooked veggies to make your own sauce from scratch! You won't believe the flavor.
    • Brown the eggplant: To prevent watery eggplant, its important to sauté it long enough for the outside to start browning. This cooking process allows some of the excess water to cook off so that the eggplant retains a soft bite without becoming mushy.
    Stir sauce and vegetables with pasta for Italian Eggplant Pasta.

    Variations

    This recipe is naturally vegetarian, but you can change it up to meet your personal preferences. Here are some ideas to get you started:

    • Gluten-free - Use a gluten-free pasta to fit your dietary needs!
    • Other veggies - Try swapping zucchini for the eggplant for a delicious variation. Or add some summer squash and peas.
    • Different cheese: I like serving this pasta with a creamy cheese on top. If you don't like ricotta, you could replace it with cottage cheese. Or, make this recipe dairy-free by using your favorite vegan ricotta cheese.
    • Add protein - Mix in your favorite protein like grilled chicken or chopped ham to make the pasta more filling.
    Italian tomato and eggplant skillet pasta in skillet and white bowl with ricotta on blue background

    Equipment

    Blender: I use my Vitamix blender to get the sauce extra smooth, but you can also use a food processor or your regular blender.

    Nonstick cookware: I love Circulon pans because the raised circles allow food to release from the bottom of the pan much easier than a flat, smooth surface. This is a great skillet for this pasta recipe.

    Large stockpot: This is a fantastic stockpot for cooking pasta, soups, and stews.

    Make-ahead and storage

    Store leftover pasta in an airtight container in the fridge for up to 4 days. You can store the ricotta cream separately if you'd like.

    Reheat chilled pasta with a little water to add moisture to the sauce and top with ricotta.

    If you want to make this ahead, just prep the ingredients. You can cook the pasta ahead, and cut up all the vegetables.

    Italian tomato and eggplant skillet pasta in white bowl with fork on blue background

    FAQ

    What pairs well with eggplant?

    I say just about any veggie! Well, let's be honest, tomatoes are a shoe in. The soft nuttiness of eggplant with acidic tomatoes is just perfect. I also like green beans with eggplant because they offer a nice contrast in texture. I'd also recommend pairing eggplant with zucchini, summer squash, and peas.
    When it comes to seasoning, basil and oregano pair beautifully with eggplant.

    How to make your own vegetable pasta sauce?

    You might feel intimidated about making a homemade marinara sauce, but it's much easier than you'd expect. It's also a great way to add extra veggies to your diet. You can make a quick tomato and eggplant sauce by cooking shallots, garlic, tomatoes and eggplant until just soft, then blending with a bit of olive oil and lemon juice for a rich and savory veggie marinara!

    How do I prevent eggplant from becoming watery in pasta?

    In this recipe we sauté the eggplant until it starts to turn golden brown in parts. This cooking process allows excess moisture to cook out and evaporate quickly so the diced eggplant is no longer watery in the pasta.

    More easy pasta recipes

    Looking for more flavorful pasta dishes? Try these beloved classics:

    • pesto pasta with lemon ricotta in white bowl on white background.
      Pesto and Ricotta Pasta
    • toasted bread crumbs on caramelized onion and smoked gouda mac and cheese
      Smoked Gouda Mac and Cheese with Breadcrumbs
    • Pasta with tomatoes, bacon and yellow squash in white bowl
      Pasta With Bacon, Tomato and Yellow Squash
    • Serving of Mushroom Chicken Cream Pasta
      Creamy Chicken Mushroom Pasta

    Rate this recipe! ⭐⭐⭐⭐⭐

    Scroll to the bottom of the page to rate and comment on this recipe. Leaving comments, questions, and ratings helps other too!

    📖 Recipe

    Italian Tomato and Eggplant Skillet Pasta in white bowl

    Eggplant Tomato Pasta

    Tara Teaspoon
    This 30-minute Eggplant Tomato Pasta is the best meatless pasta recipe for summer. It's packed with fresh flavors and only uses 13 ingredients. Make this recipe as a main dish or side dish for effortless entertaining or a veggie-packed weeknight meal.
    4.95 from 19 votes
    Print Recipe Pin Recipe
    Work Time 25 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Servings 4 to 6 servings

    Ingredients
     
     

    • 8 ounces whole milk ricotta cheese
    • 2 tablespoons chopped fresh basil (plus more for garnish)
    • ½ teaspoon ground black pepper
    • ½ pound uncooked pasta
    • 5 tablespoons olive oil (DIVIDED)
    • 2 shallots (peeled and sliced root to tip)
    • 1 tablespoon minced garlic
    • 3 cups diced eggplant (from 1 large eggplant)
    • 2 teaspoons kosher salt (DIVIDED)
    • 3 cups cherry tomatoes (sliced in half)
    • 1 tablespoon fresh lemon juice (from 1 small lemon)
    • 1½ cups fresh green beans (cut into bite-size pieces)
    • Fresh oregano (for garnish)

    Instructions
     

    • Mix together ricotta, chopped basil, and black pepper. Set aside.
    • Cook pasta in a stockpot covered with salted water until just al dente. Drain; set aside.
    • Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the sliced shallots and garlic, and cook until just soft, about 2 minutes. Add eggplant, half the tomatoes, 1 teaspoon salt, and 1 tablespoon olive oil. Cook, stirring occasionally, until eggplant is browning and getting soft, about 3 minutes. Turn off heat.
    • Transfer half the veggie mixture to a blender with remaining 3 tablespoons olive oil, lemon juice, and 1 teaspoon salt, and blend until smooth. Transfer back to the skillet. 
    • Turn heat to medium, add green beans and remaining fresh tomatoes, and cook until just heated through, about 2 minutes. (Let cook longer for softer green beans.) Serve immediately, topped with ricotta and garnished with extra basil and oregano. 

    Notes

    Try swapping zucchini for the eggplant for a delicious variation. 
    • Chopped fresh basil: This recipe benefits from fresh herbs. If you can't find fresh basil, use parsley.

    Nutrition

    Calories: 526kcalCarbohydrates: 58gProtein: 17gFat: 26gSaturated Fat: 7gCholesterol: 29mgSodium: 1232mgPotassium: 699mgFiber: 6gSugar: 9gVitamin A: 1150IUVitamin C: 35mgCalcium: 171mgIron: 3mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara


    Comments

      4.95 from 19 votes (7 ratings without comment)

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    1. Mary Bench says

      July 18, 2018 at 12:12 pm

      I'm usually not crazy about eggplant but now I'm eating my words...or eggplant! This truly is a fantastic one-pot dinner and is so easy. I like the fact that I can use a variety of veggies!

      Reply
      • Tara says

        July 18, 2018 at 3:23 pm

        Yay! A convert! It's not overpowering and so healthy!

        Reply
    2. Kiki Johnson says

      July 18, 2018 at 6:57 pm

      I love me some eggplants and in this recipes I'm sure even my hubby would eat them without complaints! he's obsessed with Italian food! This dish looks perfect for end of summer and I cannot wait to try it once my garden tomatoes are ripe!

      Reply
    3. Martyn says

      July 19, 2018 at 6:04 am

      I don't really eat pasta much but I think i'll have to give this recipe a go. I really like the look of it and the instructions are nice and detailed. Thank you!

      Reply
    4. Brittany Smart says

      July 19, 2018 at 1:29 pm

      Okay this looks AMAZING. Wow. Substitute some gluten free noodles and I think this just became my dinner for tonight!

      Reply
    5. Kelly Anthony says

      July 20, 2018 at 7:22 am

      We have homegrown eggplant in the fridge that is just begging to go in this pasta dish! Can't wait to try 🙂 Looks spectacular!!!

      Reply
    6. aditi bahl says

      July 20, 2018 at 8:34 am

      I really like eggplant and look forward to trying new recipes to have more of it on my menu. Your recipe sounds so perfect and looks delicious.Thanks for sharing . I will try this soon.

      Reply
    7. Jenni LeBaron says

      July 20, 2018 at 1:09 pm

      This dish is so gorgeous! I wouldn't miss any leat given that there are such gorgeous tomatoes and eggplant in this pasta dish.

      Reply
    8. Sri Mallya says

      July 20, 2018 at 3:34 pm

      This looks fantastic. I am totally in love with combo you have used. Just can't wait to try this out!

      Reply
    9. Pearl Rodrigues says

      July 21, 2018 at 4:08 pm

      Eggplant, ricotta, tomatoes... so many good things in one dish has to make this pasta super delicious
      It's definitely a dish my family would enjoy !!

      Reply
    10. Cathleen @ A Taste of Madness says

      July 22, 2018 at 12:44 pm

      I have never made anything with eggplant before, but this looks SO GOOD!! I have got to buy some sometime!

      Reply
    11. Sharon says

      July 22, 2018 at 2:14 pm

      This is a lovely side dish for summer. I love the ricotta topping and fresh basil.

      Reply
    12. Claire | The Simple, Sweet Life says

      July 23, 2018 at 1:00 am

      This sounds delicious and I'm absolutely in love with your photos! That blue background is the perfect backdrop for those bright tomatoes. Love it!

      Reply
    13. Jessica Pinney says

      July 23, 2018 at 2:38 pm

      Wow, what a BEAUTIFUL dish! Looks like the perfect Summer dinner to me!

      Reply
    14. Tessa says

      July 17, 2019 at 10:36 am

      I love me some vegetable pasta dishes! I've never thought to throw in ricotta!

      Reply
    15. Wells Montague says

      September 26, 2023 at 9:13 am

      I tried and after cooking eggplant for just three minutes it was very hard. I had to cook for upwards of 20 minutes. Also, fresh green beans for only one minute left them non edible. I am assuming there is some additional prep for the veggies that was not mentioned in. The recipe?

      Reply
      • Tara Teaspoon says

        October 10, 2023 at 11:13 am

        There are a lot of variables with this. I tested this recipe over a gas stove using a large 12" skillet. If you have an electric stove, you would need to cook the ingredients for longer since the heat isn't as intense. If you used a smaller skillet, there would not be as much heat distribution, so that would require a longer cooking time. My diced eggplant pieces were 1/2" to 1" in size, if yours were bigger they would also need more cooking time as well. If you like your green beans softer, you made the right choice in cooking them longer. I like mine with a little snap. Thanks for trying the recipe, I hope you enjoyed the flavors.

        Tara

        Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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