If you miss Bolognese, this meatless vegan eggplant pasta is for you. It's rich, hearty, and full of flavor from garlic, chilies, and olives. Even people who think they don't like eggplant fall for this rustic pasta dish.
While I use lentils, mushrooms, or nuts to make meaty sauces like my vegan walnut ragù, I love how this recipe from The First Mess Cookbook by Laura Wright highlights the versatility of eggplant.
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I received a complimentary copy of The First Mess Cookbook to facilitate this review. All opinions are my own.
great recipe with lots of flavor...I did add brown onion first though and then added the garlic. The eggplant browned in the oven first really makes the difference with the texture and taste. My husband loved it and he's a big meat eater, he said I should make this again and he didn't miss the meat at all.
- Deborah
Ingredients
- Eggplant (This recipe calls for globe eggplant, but I've also used the thinner Japanese variety, my favorite for making grilled eggplant and chickpea salad.)
- Olive oil
- Garlic
- Chili flakes
- Dried oregano
- Canned crushed tomatoes
- Vegetable stock or water
- Pasta such as spaghetti or linguini
- Fresh basil
- Kalamata olives
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make vegan eggplant pasta
- Roast the eggplant: Salt the cubes of eggplant for a few minutes to remove any potential bitterness. Rinse and pat dry, then roast in the oven with olive oil.
- Prepare the sauce: Saute the garlic, chili flakes, and dried oregano in olive oil. Add the crushed tomatoes and broth, bring to a low boil, and simmer.
- Cook the pasta.
- Combine it all together: Add the cooked eggplant and olives to the sauce and toss with the pasta. Top with fresh basil and enjoy!
Serving suggestions
This hearty vegan eggplant pasta is a complete meal on its own. It's also wonderful served with a seasonal salad or side like these favorites:
- A refreshing salad with tomatoes, cucumbers, and hearts of palm or a mixed green salad with artichoke hearts
- Warm crusty bread for mopping up any extra sauce
- A vegetable side like sauteed zucchini and tomatoes or lemon and garlic air fried green beans
It's a satisfying meal that just might become your favorite way to enjoy eggplant.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Comforting Vegan Eggplant Pasta with Rustic Italian Flavors
Ingredients
- 1 large eggplant, diced into ½-inch cubes
- salt
- ¼ cup extra virgin olive oil, +1 Tablespoon, divided
- salt and pepper, to taste
- 5 cloves garlic, minced
- ½ teaspoon chili flakes
- ¼ teaspoon dried oregano
- 1-28 ounce can crushed tomatoes
- 1 cup vegetable stock OR water
- ¾ pound long pasta, such as spaghetti or linguini (I used gluten-free spaghetti)
- 6 whole fresh basil leaves, plus extra chopped, for garnish
- ½ cup pitted Kalamata olives, finely chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, toss the diced eggplant with a generous sprinkle of sea salt. Let the eggplant sit for 10 minutes to release some of its water. Pour the salted eggplant into a colander and rinse with fresh water. Dry the eggplant pieces as thoroughly as you can with a kitchen towel, and then lay them on the prepared baking sheet.1 large eggplant, salt
- Toss the eggplant with 1 tablespoon of the olive oil and the salt and pepper. Spread the eggplant out into a single layer. Slide the baking sheet into the oven, and roast until the eggplant is tender and has browned slightly, about 20 minutes. Set aside.¼ cup extra virgin olive oil, salt and pepper
- In a large deep skillet, heat the remaining ¼ cup of olive oil over medium heat. Add the garlic, stir, and saute for about 30 seconds or until fragrant. Add the chili flakes and oregano, and stir. Add the tomatoes and vegetable stock to the skillet, and stir to combine. Bring to a boil, uncovered. Lower the heat and simmer the sauce for 30 minutes.¼ cup extra virgin olive oil, 5 cloves garlic, ½ teaspoon chili flakes, ¼ teaspoon dried oregano, 1-28 ounce can crushed tomatoes, 1 cup vegetable stock OR water
- Meanwhile, cook the pasta according to package directions. Drain and set aside.¾ pound long pasta
- Drop the basil leaves into the tomato sauce and submerge the leaves. Cover the sauce and let it continue to cook for 10 more minutes.6 whole fresh basil leaves
- Remove the basil leaves from the sauce, and season it with salt and pepper. Add the roasted eggplant and chopped olives to the sauce, and stir to distribute. Carefully toss the cooked pasta in the sauce. After the noodles are coated in sauce, sprinkle the chopped basil on top. Serve the pasta hot.½ cup pitted Kalamata olives
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Notes
Nutrition
Nutritional information is an estimation only.
Nancy Nixon says
I'm going to try this but I'll peel the eggplant since I don't care for the texture of the peel and more importantly, my husband thinks he doesn't like eggplant so possibly it'll get by him without the peel. I liked the comment of using a brown onion. I'll let you know how it goes.
Amy Katz says
That's a good idea. I hope you both like it!
Mary A Wieland says
Can just the sauce be frozen?
Amy Katz says
Yes, that will work!
Ellen says
Absolutely delicious! Thanks for providing a wonderful recipe for eggplant that is so simple, healthy, and satisfying.
Amy Katz says
I'm so happy you enjoyed it, Ellen! Thank you for coming back to leave a rating a comment. 🙂
David says
I definitely have to try this one. It's so nice to see a bolognese recipe that *isn't* based on mushrooms instead (which trying numerous times, I just can't be swayed to liking mushrooms unless they're raw baby button mushrooms, or wood-ear mushroom in a stir-fry)
Amy Katz says
I can't wait to hear what you think, David!
Lori J Munn says
DELICIOUS THANK YOU!!!
Cynthia Carpenter says
Really good! My husband doesn't like eggplant but he really liked this! I'll be making it again. I modified it by using 1/4 tsp chili pepper flakes - it had a nice bite. 1/2 tsp would have been too hot for us.
Amy Katz says
I'm so glad you both enjoyed it, Cynthia!
Jean says
This was so simple and so freaking good! Definitely will be putting this into the rotation!
Amy Katz says
I'm so happy you enjoyed it, Jean!
Deborah says
great recipe with lots of flavor...I did add brown onion first though and then added the garlic. The eggplant browned in the oven first really makes the difference with the texture and taste. My husband loved it and he's a big meat eater, he said I should make this again and he didn't miss the meat at all.
Amy Katz says
That's fantastic, Deborah! I agree that it's the best method for cooking eggplant.
Lisa says
Thank you for this recipe! I made this around lunchtime and I can’t wait to serve it to my family tonight. The Kalamata olives were the perfect touch. It is delicious. This will be a recipe I make often.
Peggy says
Loved this dish! Easy to make and hearty with the roasted eggplant! I also added the cup of cooked lentils and really enjoyed the fullness of flavor! Will definitely make again! Thank you for sharing this recipe!!!
Samantha says
Just wanted to mention that I made this dish last night and it was a huge success. Amazing flavor. Thank you again for posting it.
Amy says
I'm so happy to hear this, Samantha! Thanks for sharing!