Nanna's Eggplant and Tomato Pasta

Nanna's Eggplant and Tomato Pasta


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Check out this incredible recipe straight from my Nana's favorites collection. This dish is full of flavor that will surly have your family asking for more!

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Chicago, Illinois

Serving Size / Yield

4 servings


  • 1 Tbs. olive oil
  • 1 sm. onion, diced
  • 2 sm. eggplants, diced
  • 1 red pepper, diced
  • 2 Tbs. tomato paste
  • 28 oz. can diced plum tomatoes with liquid
  • 1 Tbs. capers
  • 12 Kalamata olives, pitted
  • 1 1/2 tsp. dried basil
  • pinch black pepper
  • pinch sea salt
  • 1 lb. whole wheat penne pasta
  • pinch Parmesan cheese

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Boil water in a large pot for your pasta while you are dicing your vegetables. Saute the eggplant in a large saute pan with olive oil while boiling the noodles. Pour in the onion, red pepper and garlic after a bout a minute and continue to saute in the pan. Add in the tomatoes, paste, salt, pepper and dried herbs and combine well. Stir in the olives and capers then cover and let simmer while you drain the pasta. 

Pour the pasta into the skillet and fold into the sauce to cover. Add Parmegan cheese to garnish and enjoy straight from the saute pan!

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