Eggplant Fettuccine

Eggplant Fettuccine


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You don't have to throw in a bunch of meat sauce for pasta to taste delicious. Substitute that sausage for an equally hearty eggplant fettuccine with tomato! Healthy and filling, this meatless dish makes a great dinner.

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Time needed

5 min preparation + 35 min cooking

Serving Size / Yield

4 servings


  • 3/4 lb. fettuccine pasta
  • 1 eggplant, cut into small pieces
  • 1 C. grape tomatoes, halved
  • 1/4 C. olive oil
  • 1/2 tsp. sugar
  • 1 red chili, seeded and chopped
  • 1 clove garlic, crushed
  • 1/2 C. Parmesan cheese, shaved

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Preheat oven to 350 degrees F. Place tomatoes with the sliced side up on a tray, and drizzle with 2 tsp. oil. Sprinkle with sugar and season before roasting 25 minutes until tender. Heat 2 Tbs. of the oil in a pan over medium heat, and cook the chili and garlic for about 30 seconds. Throw in the eggplant and cook for an additional 8 minutes. In a separate saucepan, cook fettuccine in boiling water until al dente, then drain and reserve 1/4 C. of the cooking water. Return fettuccine to saucepan, then add tomatoes, eggplant mix, and reserved water to pasta and toss together. Top with parmesan and serve.

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