One Pot Pasta with Aubergine
A delicious and easy one pot pasta dish featuring tender aubergine cooked with tomatoes and garlic, perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
Ingredients
2 tablespoons olive oil
1 medium aubergine (about 300 grams), diced into 1-inch cubes
3 cloves garlic, minced
1 medium onion, finely chopped
400 grams canned diced tomatoes
400 grams dried pasta (penne or rigatoni)
4 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon red chili flakes
Salt, to taste
Black pepper, to taste
50 grams grated Parmesan cheese
Fresh basil leaves, for garnish
Instructions
Heat the olive oil in a large pot or deep skillet over medium heat.
Add the diced aubergine and cook, stirring occasionally, for 5-7 minutes until softened and lightly browned.
Add the minced garlic and chopped onion to the pot and cook for 2-3 minutes until fragrant and translucent.
Pour in the canned diced tomatoes, vegetable broth, dried oregano, and red chili flakes. Stir to combine.
Add the dried pasta to the pot and stir to ensure the pasta is submerged in the liquid.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for 12-15 minutes, stirring occasionally, until the pasta is cooked and the sauce has thickened.
Season with salt and black pepper to taste.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and combined.
Serve the pasta hot, garnished with fresh basil leaves.