Sicilian Pasta with Eggplant and Tomatoes
This is a nice dish for when eggplant and tomatoes are still in season. The capers add a nice salty and tangy finish.
Servings Prep Time
8servings 20minutes
Cook Time
Servings Prep Time
8servings 20minutes
Cook Time
  • 2Tbsp. olive oildivided
  • ½ white onionquartered and thinly sliced
  • 1lb. rigatoni noodles (use wheat/gluten-free if needed)
  • 1 eggplantdiced
  • ½ tsp. saltor more to taste
  • 4 tomatoesdiced (or use 28 oz. canned whole or diced tomatoes)
  • 1Tbsp. fresh oreganoor use 1 tsp. dried
  • 1 – 2Tbsp. fresh basilor use 1 tsp. dried
  • 2Tbsp. tomato pastetip about freezing leftovers
  • 1 – 2Tbsp. capersto taste
  • ¼cup grated Parmesan cheesefor serving (optional)
  1. In a large heavy skillet, heat 1 Tbsp. of the oil over medium heat.
  2. Fry the onions in the oil until they are fragrant and tender.
  3. Meanwhile, cook the rigatoni according to the package directions.
  4. Add the eggplant to the skillet and drizzle it with the remaining oil and the salt, then add the tomatoes and bring it to a simmer (there will be enough liquid as the tomatoes begin to break down from the heat.)
  5. Cover the pan and steam the vegetables for about 5 minutes until the eggplant begins to darken.
  6. Remove the lid and add the herbs and tomato paste.
  7. Simmer the sauce, stirring occasionally, for 15 – 20 minutes until the eggplant is very tender.
  8. Stir in the capers.
  9. Combine the sauce and pasta and serve it immediately or refrigerate the sauce for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
  1. Combine all ingredients except the noodles and cheese in the slow cooker.
  2. Cook on low for 8 – 10 hours, or on high for 4 – 5 hours. Serve over cooked noodles, topped with the cheese. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Recipe Notes

Do Ahead or Delegate: Quarter and slice the onion, cook the pasta and stir tossed with a little oil to prevent sticking, dice the tomatoes and eggplant (the eggplant may turn a little brown as it oxidizes, but that’s okay since it will turn brown while cooking), grate the cheese if necessary and refrigerate, or prepare and refrigerate or freeze the dish.

Scramble Flavor Booster: Sauté 1 tsp. minced garlic with the onions, stir about 1 Tbsp. fresh lemon juice into the sauce with the capers, and top the dish with feta cheese instead of the Parmesan.

Tip: Unbelievably, approximately 25 – 40 percent of food in the United States goes to waste. There are many strategies we can use to reduce food waste. One is to buy “funny fruit”. This refers to the fruits and veggies that are thrown out because their color, size, or shape may be a little “off”. Choosing to buy this perfectly tasty produce at the grocery store or farmer’s market makes use of food that might otherwise go to waste.

Nutritional Information Per Serving (% based upon daily values): Calories 290, Total Fat: 5g, 8%; Saturated Fat: 1g, 5%; Cholesterol: 0mg, 0%; Sodium: 280mg, 12%; Total Carbohydrate: 50g, 17%; Dietary Fiber: 5g, 20%; Sugar: 5g; Protein: 10g

Like this recipe? Check out The Scramble’s family-friendly meal plans to see just how simple getting dinner on the table can be!