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Pasta con Salsa de Berenjena - Pasta with Eggplant and Tomatoes


Pasta con Salsa de Berenjena - Pasta with Eggplant and Tomatoes

Pasta with Eggplant and Tomato Sauce - Pasta con Salsa de Berenjena

Marian Blazes
In Argentina, Italian food is almost as popular as grass-fed beef and empanadas. This Italian pasta dish gets a little South American touch with the addition of green olives and chile peppers. It's delicious, low fat, vegetarian, and simple to prepare.

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 4-6.


  • 1 pound pasta
  • 3 tablespoons olive oil
  • 3-4 cloves garlic, minced
  • 1 medium onion, diced
  • 1/2 cup diced red bell pepper
  • 1 tablespoons diced red chile pepper (optional)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sugar
  • 2 eggplants, diced
  • 6 plum tomatoes, diced
  • 1/2 cup sliced green olives
  • Salt and pepper to taste
  • Grated parmesan cheese
  • 1-2 tablespoons chopped fresh basil


  1. Over medium heat, sauté the garlic, onions, and red bell pepper (and chile pepper, if using) in the olive oil until fragrant and soft, about 8 minutes.

  2. Add the Italian seasoning and sugar and cook for a couple minutes more, stirring.

  3. Add the tomatoes, eggplant, and olives. Stir well, the cover and cook over low heat for about 20 minutes, stirring occasionally.

  4. Stir sauce, adding a little bit of water if it is sticking to the pan. Season with salt and pepper to taste, recover and cook for 20 minutes more, stirring once or twice.

  5. While the sauce is cooking, prepare the pasta according to package directions.

  6. When vegetables are soft, fragrant, and blended, remove sauce from heat. Serve sauce over pasta, garnished with grated parmesan cheese and fresh basil.
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