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Eggplant Oregano Pasta with Tomato Sauce

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
4 servings
Dinner Mediterranean
Eggplant Oregano Pasta with Tomato Sauce
Ingredients
  • 1 eggplant, cut into 3/4-inch slices
  • salt as needed
  • 9 ounces pappardelle pasta (wide fettuccine noodles)
  • 3 tablespoons olive oil, divided
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 (18 ounce) can crushed tomatoes
  • 1 tablespoon red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound fresh buffalo mozzarella cheese, torn into pieces
  • 1/2 cup chopped fresh basil, or more to taste
Instructions
1
Arrange sliced eggplant in a perforated container and sprinkle with just the right amount of salt to lightly cover; let it sit for around 10 minutes. Rinse eggplant and gently pat dry with paper towels to remove excess moisture. Cut the eggplant into small, uniform cubes.
2
Fill a large container with salted water and bring it to a rolling boil. Cook pappardelle in the boiling water until it reaches your desired level of doneness, about 10 to 11 minutes; drain the pasta thoroughly.
3
Heat 1 1/2 tablespoons of olive oil in a skillet over medium heat; cook and stir the eggplant, adding more oil as needed to prevent it from drying out, until it develops a rich brown color, about 5 to 10 minutes. Transfer the cooked eggplant to a separate bowl, reserving the oil used in the skillet.
4
Heat the remaining oil in the same skillet; cook and stir sliced onions and minced garlic until they turn a golden hue, about 10 minutes. Return the cooked eggplant to the skillet and season with dried oregano; cook for an additional minute, stirring constantly.
5
Combine diced tomatoes, vinegar, salt, sugar, and black pepper in a bowl with the eggplant mixture; cover the skillet and let it simmer gently until the eggplant is tender, about 10 minutes. Mix the sauce with cooked pappardelle in a serving bowl; top with shredded mozzarella cheese and fresh basil leaves.