For all of my lovely friends who requested the recipe for my dad’s eggplant pasta that I made (and instavideo’d) the other night — here it is! This is such an easy and delicious meal that I think everyone should have as part of their cooking repertoire. It’s especially great for those days when you’ve got almost nothing in your fridge, or have spent all your money on an amazing pair of designer shoes and want to eat something better than ramen, but just as cheap.
This recipe literally only calls for five ingredients from start to finish. Not including the pasta itself, or the parmesan topping which you can eliminate if dairy is a no-no for you. My dad used to make this for me often, and I would O.D. on it (in a good way) every time he did. This is definitely a dish that will be appreciated most by those with a savoury tooth and that love salty flavours!
Keep reading for what you need and how to make your own Eggplant Pasta:
1 small can Tomato Paste
1. First, chop up your eggplant into small cubes. They will shrink down once cooked so these don’t need to be tiny, but on the small-medium size. Lay your eggplant cubes on some paper towel and sprinkle salt over the cubes, let rest and drain for approximately half an hour.
2. Once the eggplant is ready, put a pot of water on to boil for your pasta, don’t forget to add salt. Cover the base of a medium to large frying pan with olive oil and heat. Fry the eggplant cubes in batches. Once the eggplant has softened and browned on all sides, move the batch onto a plate lined with paper towel to drain the excess oil.
(Your water might be boiling by now so don’t forget to put in your pasta and set the timer to make your pasta al dente!)
3. When all of the eggplant has been fried, add another dash of olive oil if the pan needs it. Brown your chopped garlic (really you can use as much garlic as you like, depending on your taste — I like a lot!) and add the can of tomato paste. Fry the two together for a few minutes, then add the capers straight into the pan, but don’t include any caper juice from the jar. Once again, you can add as many or as little capers as you like. Then add in the eggplant cubes and mix everything together. Remove from heat.
4. Drain your pasta when it’s ready and add it straight to the pan or a bowl if easier. Toss everything together. Serve onto individual plats and top with a bit of fresh ground pepper and parmesan if you like.