Ingredients
Scale
Gather the following ingredients to create your Eggplant and Zucchini Pasta:
- 2 medium-sized eggplants
- 2 medium zucchinis
- 8 ounces of your favorite pasta
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Wash and slice the eggplants and zucchinis into bite-sized pieces.
- Boil salted water and cook the pasta according to package instructions.
- In a skillet, heat olive oil, sauté garlic for a minute, then add eggplant and zucchini; cook for 5-7 minutes.
- Add diced tomatoes and oregano to the skillet; let it simmer for 5 minutes.
- Drain the pasta and combine it with the vegetable sauce in the skillet.
- Plate the dish and garnish with fresh basil before serving.
Notes
- Peeling the eggplant is optional for a milder flavor.
- Adjust seasoning with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian