Rustic Italian comfort with a silky sauce!
There’s something magical about turning a handful of simple ingredients into a dish that feels indulgent, and our Skillet Tomato Eggplant Pasta does exactly that. Eggplant and tomatoes soften together in one pan until lush and fragrant, then blend into a velvety, deep orange sauce that clings to every noodle.
This recipe is proof that rustic cooking and elegant results aren’t mutually exclusive. With just one skillet and a blender, you can turn pantry staples into a pasta dinner that tastes like it took all day. Finished with grated cheese and freshly chopped basil, it’s a cozy, crowd-pleasing meal perfect for busy weeknights or a relaxed weekend dinner with family and friends.
Skillet Tomato Eggplant Pasta
Equipment
- Blender
Ingredients
- 1/4 cup extra virgin olive oil, extra for drizzle
- 2 Medium Eggplants, stem portion removed
- 6 large whole tomatoes, cored
- 6 cloves of garlic, peeled
- 3/4 tsp Kosher Salt
- 1/2 tsp black pepper
- 1/4 tsp red chili pepper
- 1/4 cup heavy cream (optional)
- 1 lb cooked pasta
- Grated cheese
- Chopped basil
- Red chili peppers
Instructions
- Add olive oil to a large skillet over medium heat. Add the whole eggplants, tomatoes, and peeled garlic cloves to the pan. Cover the skillet and steam and simmer vegetables for 15 minutes.
- Remove the cover, turn the vegetables, drizzle with a little more olive oil, cover, and let steam for another 15 minutes. Repeat until the skin on the eggplant and tomatoes shrivels enough that you can use tongs to remove it from each. A lot of liquid will be released from the vegetables.
- Once all the skin is removed and the vegetables are very soft, season the vegetables with the Kosher salt, black pepper, and red chili pepper flakes (optional). Gently press the vegetables with a potato masher, then let them simmer for another 5 minutes.
- Working in two batches, use a large spoon to place ½ the mixture into a blender, liquid and all. *Making sure the top of the blender is slightly ajar, blend the mixture until smooth.
- Repeat with the remaining mixture, then return to the skillet over medium-low heat; season the sauce to taste and allow to simmer for 10 minutes.
- If desired, turn the heat off on the skillet and add the heavy cream. Stir to combine, then serve over your favorite cooked pasta and top with grated cheese, fresh basil, and red pepper flakes, if desired.
Looking for another summer comfort meal? Try our Gnocchi with Mini Meatballs, Mint, and Feta!
Enjoy!
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All photos by Lorianne DeVita
