Garden One-Pot Eggplant Pasta

A creamy, comforting garden-to-table pasta made with fresh eggplant, tomatoes, garlic, and herbs.

When the garden is overflowing with eggplant and tomatoes, this simple pasta is one of my favorite meals. The eggplant becomes silky, the tomatoes melt into a rich sauce, and fresh herbs bring everything together. It's easy enough for a weeknight but beautiful enough to serve to guests.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4–6

Ingredients

2 medium eggplants

2 large ripe tomatoes

4 large garlic cloves

½ cup vegetable or chicken broth

2 tablespoons olive oil

Salt and freshly cracked black pepper, to taste

2–3 tablespoons chopped fresh herbs (I used basil, oregano, and parsley)
Or substitute 1–2 tablespoons Italian seasoning.

12 ounces pasta of your choice

Reserved pasta water, if needed

For Serving

Fresh basil leaves

Freshly grated Parmesan cheese

Red pepper flakes (optional)

Directions

Bring a large pot of salted water to a boil and cook your favorite pasta according to the package directions.

While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.

Cut the eggplants in half lengthwise and place them cut-side down in the pan along with the whole tomatoes and garlic cloves. Season with salt and pepper, pour in the broth, cover, and cook for 10 minutes.

Remove the lid and carefully peel the skins from the tomatoes and eggplants. Using a potato masher, mash everything directly in the pan into a rustic sauce.

Stir in the fresh herbs and season with additional salt and pepper to taste. Cover and let the sauce gently simmer while the pasta finishes cooking.

Using tongs, transfer the cooked pasta directly into the sauce. Toss until every strand is coated. If the sauce is too thick, stir in a splash or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately topped with fresh basil, shaved Parmesan, and a sprinkle of red pepper flakes for a little heat.

Kimberly's Garden Tip

The fresher the tomatoes and herbs, the richer the flavor. This recipe is perfect for using garden-fresh basil, oregano, parsley, and those beautiful summer eggplants that seem to appear overnight.