Go Back

Creamy summer pasta with eggplant and tomatoes

This creamy summer pasta recipe with eggplant and tomatoes is an easy and quick dinner which captures the essence of the Mediterranean summer!
Course Main Course, Pasta, Vegetarian
Cuisine Mediterranean
Keyword creamy, eggplant, pasta, tomato
Prep Time 17 minutes
Cook Time 12 minutes
Total Time 29 minutes
Servings 4
Calories 757 kcal
Author The Hungry Bites


  • 1 pound tortiglioni pasta
  • 3 tablespoons olive oil
  • 1 medium eggplant about 300 grams, diced
  • 2 cloves of garlic, whole
  • 2 teaspoons thyme
  • 1 pound (450 grams) cherry tomatoes cut in half, or diced tomatoes
  • 1/4 - 1/2 cup sliced olives
  • 1 1/2 cup feta cheese, crumbled
  • 1/2 cup plain Greek yogurt, whole or 2%, or more to taste
  • Salt and freshly grated pepper to taste
  • 10-14 medium-sized basil leaves, chopped
  • 1-2 tablespoons capers, optional


  1. While you prepare the eggplant, cook the pasta according to the packaging directions, rinse it and drain well.
  2. Heat a large skillet or a deep pan over medium/high heat and add the olive oil, the eggplant, the garlic, the salt, the pepper, and the thyme. Cook for 8-10 minutes or until eggplant is soft and tender.
  3. Remove the garlic cloves from the pan and add the tomatoes and cook for 1 minute, then and add the yogurt, half of the feta, the basil, and the pasta. Stir and cook until feta is just starting to melt, about 1 minute. Remove from heat and add the rest of the feta. Taste and adjust seasonings.
  4. Eat!

Recipe Notes

Use whole wheat pasta to make this dish more healthy.