Spicy Eggplant and Red Pepper Pasta

posted in: Main Dish, Pasta, Vegetarian        date:

Eric and I both love pasta recipes, but I get tired of having the same type. This dish was a welcome change to our menu. This pasta has some kick to it, so reduce the amount of red pepper flakes if you don’t want it quite as spicy. The sweet red peppers add a wonderful crisp texture to the pasta that nicely balances the soft and meaty eggplant. This dish will definitely fill you up, and even the people that prefer having meat with every meal will appreciate this one.

Another great thing about this recipe is that the sauce can be prepared ahead of time and refrigerated until you’re ready to make the pasta. This makes for a quick and delicious meal, perfect for busy nights. ┬áThe leftovers taste fantastic, too.

Roasted Red Pepper & Eggplant Pasta

Spicy Red Pepper Sauce
3/4 teaspoon olive oil
1/4 cup white onion, finely diced
2 garlic cloves, minced or pressed
1 large red pepper, roasted (fresh is best, but the jarred kind will work fine)
14 ounce can whole tomatoes, drained and roughly chopped
1/2 teaspoon fresh lemon juice
1/4 teaspoon balsamic vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
freshly ground black pepper

-In bowl of food processor, pulse roasted red peppers until relatively smooth and set aside.
-In large stock pot over medium heat, heat oil.
-Add diced onion and cook until translucent and just beginning to brown.
-Add garlic and cook until fragrant, about 30 seconds.
-Add pureed red peppers and chopped tomatoes and heat until starting to bubble.
-Turn heat to a simmer and add remaining ingredients, stirring to combine.
-If storing, remove from heat and place in airtight containers in fridge once cooled.
-If serving immediately, simmer until begins to bubble and serve.

Spicy Eggplant and Red Pepper Pasta
3/4 teaspoon olive oil
1 small eggplant, chopped into 1/2 inch cubes
1 large red pepper, sliced into 1 1/2 inch pieces
1/2 pound penne or pasta or your choosing
Spicy Red Pepper Sauce
1 tablespoon chopped flat leaf parsley

-In large stock pot with salted water, cook pasta according to manufacturers directions to just al dente.
-In large non-stick pan (important with the eggplant) heat oil over medium high heat.
-Add eggplant and cook, stirring constantly, until beginning to become tender, about 10 minutes.
-Add red pepper and continue sauteing until peppers become crisp tender, about 3-5 minutes.
-Add pasta sauce and stir to combine, bringing to a slight simmer.
-Add pasta and stir to combine.
-Top with fresh parsley

Adapted (to serve 4) from Good Things Catered

  • Katie

    Oh yay! I'm so glad you liked it!!

  • ShoeFanatic614

    This looks awesome! Can't wait to try it.

  • Kerstin

    I love red pepper with pasta – it looks so good with that eggplant, yum!

  • Molly Jean

    Everything about this recipe looks awesome!

  • brannyboilsover

    I made this sauce (slightly adapted it) and it was just delicious.