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This is my all time favorite pasta dish. Everyone I serve it to loves it too. Even if you think you don't like eggplant you will be surprised how delicious this recipe is. Try it, you'll like it!
Cuisine: Italian
Serves: 6
  • 2 Cups Diced Shallots (about 4 Large)
  • ⅔ Cup Extra Virgin Olive Oil
  • 8 Cups Cubed Eggplant (about 1 large)
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Coarse Ground Pepper
  • ⅓ Cup Minced Garlic (about 15 large cloves)
  • 28 Ounce Can of San Marzano Peeled Tomatoes
  • 1 Lb. Rigatoni, Penne or Mostaccioli Pasta
  • Grated Parmigiano Reggiano
  • Fresh Basil
  1. Heat the oil over a medium heat.
  2. Add diced shallots and cook over medium low heat, stirring regularly until they are tender and translucent and beginning to caramelize.
  3. Add the cubed eggplant to the frying pan with the shallots.
  4. Add kosher salt, coarse ground pepper and garlic.
  5. Cook over medium low heat, regularly stirring and mashing the eggplant for about 30 minutes until it becomes mushy.
  6. Using your hands, grab the canned tomatoes and one-by-one mash them into the eggplant.
  7. Pour in any juices remaining in the can and stir to combine.
  8. Add more salt and pepper to taste.
  9. Cover the pan and let it simmer on very low heat for about 30 minutes.
  10. Cook pasta according to package instructions until al dente.
  11. Drain the pasta and return it to the cooking pot.
  12. Pour the eggplant pasta sauce over the hot pasta and stir to combine.
  13. Garnish with grated parmigiano reggiano cheese and fresh basil.
  14. ENJOY!
Delicious served with a simple salad of butter lettuce dressed in red wine vinegar & extra virgin olive oil.
Recipe by After Orange County at