Quick summer pasta with eggplant, tomato and feta
This quick and easy recipe for pasta with eggplant and tomato tastes like pure Mediterranean summer in a bowl. It's the kind of summer pasta that feels both comforting and fresh, perfect for lazy evenings or quick weekday dinners when you crave something healthy and light in less than 30 minutes.
Servings: 4 servings
Calories: 818kcal
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 medium eggplant diced in 1-inch cubes
- Salt to taste
- 2 cloves of garlic crushed
- 2 teaspoons dried thyme see note#1
- ½ cup olives sliced and pitted
- 1 pound cherry tomatoes cut in half, or diced tomatoes
- 10.6 oz feta cheese crumbled
- black pepper freshly grated, to taste
- 20 fresh basil leaves
- 1 pound dried pasta boiled and drained, see note#2
Instructions
- Heat a large skillet or a deep pot over medium/high heat and add the olive oil, the eggplant, the salt and the garlic. Stir and toss until the eggplant is soft, then add the thyme and the black pepper. Cook until the eggplant is completely soft and silky, then remove the crushed garlic cloves.👉 If you notice that little bits of eggplant stick to the bottom of your saucepan and start to burn, just deglaze with a splash of water.👉 I don't mince the garlic because I don't want a strong garlic flavor in this recipe.👉 Boil the pasta in a separate pot while the eggplant is cooking.
- Add the olives, the tomatoes, the feta cheese and the basil and cook for 1 more minute, until the tomatoes are warm and the feta just starts to melt.👉 Don't cook the tomatoes, add them at the last minute, just to warm them up. This way they keep all their juices and freshness.
- Add the pasta and toss to combine. Taste and adjust the salt if needed. Serve.
Video
Notes
Note #1: I strongly suggest using thyme with this recipe, but if you don't have any, you can also use oregano.
Note #2: Weight the pasta before boiling, then boil until al dente according to packaging directions.
👉 Nowadays most eggplants are not bitter due to selective reproduction, but if you need to, see the expert tips ⬆️ above for how to make it less btter.
Storage
If you have any leftovers, transfer to an airtight container and store in the refrigerator for up to 4 days.More summer recipes to try:
Nutrition
Calories: 818kcal | Carbohydrates: 100g | Protein: 28g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 67mg | Sodium: 1723mg | Potassium: 799mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1086IU | Vitamin C: 29mg | Calcium: 441mg | Iron: 4mg
