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Eggplant Pasta

A new staple pasta recipe in our house! Some of the best recipes start off as wing it meals. This started as a let's whip something up with everything in the fridge and then turned into a delicious meal.


3 cups eggplant, diced

1/2 onion, diced

2 cloves garlic, minced

1 cup button mushrooms, sliced

2 tsp paprika

1 tsp chilli powder

pinch chili flakes

1 tsp salt

1/2 tsp oregano

1 tsp balsamic vinegar

1 can diced tomato (540ml)

2 tsp honey

3/4 cup pasta water

1/4 cup low fat shredded cheese

Servings: 3

Bring large pot of salted water to a boil. Cook pasta noodles according to package directions and make sure to save 3/4 cup of pasta water.

Meanwhile heat a sauce pan with small amount of oil. Add eggplant, onion, garlic and mushrooms and cook for 3 minutes. Add spices and cook for 1 minute. Add in balsamic, diced tomatoes and honey and cook for 8 minutes. Stir in pasta water and cooked noodles and let cook for 1 minute. Stir in cheese and enjoy!

These are my absolute favourite noodle to use!

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