Eggplant Pasta Sauce
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This Eggplant Pasta Sauce combines tender eggplant, juicy tomatoes, garlic, onion, and fresh rosemary with your favorite pasta for a flavorful Italian-inspired meal. Ready in about 30 minutes, this is one of my favorite ways to turn fresh summer eggplant and tomatoes into a hearty vegetarian pasta dish.
You’ll also love my Caponata, Baked Eggplant with Ricotta, and Eggplant Parmigiana.
Quick Look: Eggplant Pasta Sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 6
- Dietary Info: Vegetarian
- Method: Stovetop saute + pasta toss
- Technique: Saute onion, garlic, and rosemary, cook the eggplant and tomatoes, then toss with al dente pasta before finishing with burrata and basil.
- Flavor/Texture: Savory, herbaceous, tender, creamy
Summer in Sardegna
Eggplant and tomatoes always remind me of summer in Sardegna, when the markets are full of beautiful produce and meals naturally revolve around what is fresh. I love this recipe because it lets those ingredients do most of the work, with garlic, rosemary, and good olive oil bringing everything together. The creamy burrata at the end is my favorite part. It melts into the warm pasta and creates little pockets of richness alongside the tender vegetables.
I love light and easy pasta sauces in the summer, such as Cherry Tomato Pasta, Fresh Tomato Basil Pasta, and Tortellini Pasta Salad.
Made With Amore,
“My son who hates most veggies loves this one too, so this one is great for eggplant doubters.”
– Daniela
Simple Ingredients
Fresh vegetables, good olive oil, aromatic herbs, and creamy cheese come together to make this flavorful eggplant pasta.
- Eggplant: The star of the sauce, cooked until tender.
- Fresh Tomatoes: Cherry or small grape tomatoes add juicy sweetness and acidity.
- Extra Virgin Olive Oil: Helps the vegetables brown while creating a flavorful base. Fresh Rosemary: Adds an aromatic flavor that pairs especially well with eggplant.
- Burrata Cheese: Creamy pockets of burrata melt into the warm pasta and balance the vegetables.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Tomatoes: Use good-quality canned tomatoes when fresh tomatoes aren’t in season.
- Cheese: Swap the burrata for fresh mozzarella, ricotta salata, or freshly grated Parmigiano. Read up on Burrata vs. Mozzarella: What’s the Difference?
- Pasta: Use rigatoni, bucatini, spaghetti, Homemade Pappardelle, or another pasta shape you enjoy.
How To Make Eggplant Tomato Sauce
This recipe is as simple as cooking the eggplant and tomatoes until tender, then tossing with al dente pasta and reserved pasta water. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- Place eggplant cubes in a microwave-safe dish and cover with three paper towels. Cook on high for 5 minutes. Remove and set aside.
- In a large sauté pan or large skillet, heat olive oil on medium-high heat. Add onion, garlic, and rosemary. Cook for one minute to release fragrance.
- Add the eggplant and tomatoes. Cook on medium heat until golden brown and soft. Remove the rosemary sprig and discard. Meanwhile, boil a large pot of salted water. Cook pasta until ‘al dente’ directions. Before straining the pasta, reserve 1/4 cup pasta water.
- As soon as the eggplant mixture is done cooking, turn off the heat and season with salt and pepper.
- Add cooked pasta and a bit of the pasta cooking water and stir to combine. Drizzle olive oil on top.
- Add globs of fresh burrata to create the perfect cheese pockets in the sauce.
Eggplant Pasta FAQs
Yes—make the sauce
No. The skin is completely edible and helps the eggplant hold its shape as it cooks. If you prefer a softer texture, you can peel it before cubing.
Yes. Good-quality canned cherry, diced, or whole tomatoes can be used when fresh tomatoes aren’t available. Canned tomatoes also give you a consistent result throughout the year.
Tired of salting and waiting for eggplant to “sweat” before cooking? Try this faster, low-sodium trick: Microwave it! Just slice or cube the eggplant, place it on a plate lined with paper towels, and microwave on high for 5 minutes. This draws out excess moisture without salt and saves time. Alternative to the microwave- roast your cut eggplant, unseasoned, for 10 minutes at 400F. This will dry them slightly and make them perfect for the sauce.
You can store this eggplant pasta sauce the same way you would any other sauce – put it in an airtight container and store it in the fridge for 3-5 days. This recipe will freeze well and stay in the freezer for a few months.
Serving Suggestions
I love serving this eggplant pasta with a crisp Beet Salad and plenty of No Knead Italian Ciabatta Bread to soak up the sauce. For a heartier meal, serve it alongside Crispy Brussels Sprouts. Sautéed Frozen Green Beans or Steamed Asparagus.
My Pro Tips
Recipe Tips
- Give the eggplant room to brown. Avoid overcrowding the pan so the pieces can develop golden edges instead of steaming.
- Reserve pasta water. The starchy water helps loosen the vegetables and allows the sauce to cling to the pasta.
- Cook the pasta al dente. It will continue to soften slightly when tossed with the hot eggplant and tomato mixture.
- Add the burrata at the end. Nestle it into the warm pasta just before serving so it stays creamy and creates little pockets of cheese throughout the dish.
More Italian Pasta Recipes
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Eggplant Pasta Sauce Recipe
Ingredients
- 1 pound short pasta
- 2 medium eggplants, cut into 1/2-inch cubes
- 2 pints (about 24 oz) cherry tomoates or small grape tomaotes
- 1 small onion, diced
- 2 cloves garlic, chopped
- ¼ cup extra virgin olive oil
- 2 sprigs fresh rosemary, keep on stem (or 1 teaspoon dried rosemary)
- ¼ teaspoon crushed red pepper flakes
- 1 cup burrata cheese, cut or torn into piece
- ½ cup fresh basil leaves, for garnish
- Freshly grated parmigiano , for serving
Instructions
- Place eggplant in a microwave safe dish and cover with three paper towels. Cook on high for 5 minutes. Pat to absorb any excess water. Remove and set aside.
- In a large sauté pan, heat olive oil on medium high heat. Add onion, garlic, and rosemary. Cook one minute to release fragrance. Add eggplant and tomatoes. Cook about 15-20 minutes, stirring occasionally until golden brown, slightly charred, and soft. Remove rosemary sprig and discard.
- Meanwhile boil a large pot of water. Add salt to season water and cook pasta until 'al dente' directions. Before straining the pasta reserve 1/4 cup pasta water and set aside.
- As soon as eggplant mixture is done cooking turn off heat, season with salt and pepper. Add cooked pasta and stir to combine- tossing in the hot pan. If needed add a little of the pasta water to make more of a sauce.
- Place the pasta on a serving platter and nestle in pieces of the burrata cheese into the warm pasta. Add a drizzle of olive oil, sprinkle the crushed red pepper flakes on top of the pasta and serve warm. Optional: add freshly grated parmigiano cheese. Great as leftovers.
Notes
- Give the eggplant room to brown. Avoid overcrowding the pan so the pieces can develop golden edges instead of steaming.
- Reserve pasta water. The starchy water helps loosen the vegetables and allows the sauce to cling to the pasta.
- Cook the pasta al dente. It will continue to soften slightly when tossed with the hot eggplant and tomato mixture.
- Add the burrata at the end. Nestle it into the warm pasta just before serving so it stays creamy and creates little pockets of cheese throughout the dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can not find the recipe- thanks for help with this
Hi! There has been a glitch with the recipe card for this post only- so weird! It is fixed now!
How did I not know about this sauce? It is amazing and so easy to make. The best part is the amazing taste. I only added a touch of red light wine because that’s what I do but it really doesn’t need it for such a great sauce. Thank you for this recipe and all the others you give us. You are amazing!!
Yay! SO happy you loved it!
I’m so sorry but I’ve been up and down this page and I can’t find the recipe card for this. Is there something I’m missing?
Thanks, Emie
There seemed to be a temporary issue with some browsers! It is now up and running for ALL. Enjoy.
Elena, I canโt find the recipe. When I click “Jump to Recipe” it doesn’t show the ingredients and measures, as usual, in your other recipes. I also scrolled down trying to find it with no success.
Could you please check this..?? Thanks ๐
The recipe card is right above where you left this comment. I can see it fine on my end like normal- please let me know if you still don’t see it. Thanks!
I love eggplant except I do not own a microwave, removing toxins from my home. Is there a way to just roast in the oven and if so, how long would you recommend and how long?
Hi! Yes, you can just cook at 350 for about 10-15 minutes!
This is one of my favorite pasta recipes. I love eggplant and this is such a great simple sauce for me to make and enjoy! My son who hates most veggies loves this one too, so this one is great for eggplant doubters :)))
Ha! I love that your son loved it as well and it is packed with yummy veggies. Enjoy all summer long.
We make this recipe often and the kids love it!