Eggplant Tomato Pasta

This is a quick and easy recipe for a delicious tender eggplant pasta that takes just minutes to prepare. But before I share this pasta recipe let me share these beautiful and I mean BEAUTIFUL photos that one of my twins Rani took this week from guess where? La Dolce Vita!! Italy!! The twins Anjali and Rani are on a school trip to Italy this week! Why didn’t we go along? We tried, believe me!! But their school was very clear – only for students please! So here we are in California enjoying Italy vicariously through our kids.  Rani texted these photos from Florence on day two of their trip and the pictures are just gorgeous!


Rani in Florence, Italy



Is Rani in Santa Barbara, California? Nah. This is Florence!



Art on the street in Florence.


Sri, we need to go to Italy for an art tour!


Food in Florence looks out of this world!



Gelato anyone?
Rose, you should be flattered to know that Rani said the tiramisu in Italy tasted just like “Rose Aunty’s Tiramisu.”



Eggplant Tomato Pasta


  • 1 lb pasta of your choice
  • 1 large Italian eggplant cut into small cubes
  • 5 garlic cloves crushed
  • 1/2 tsp red chili flakes
  • 1 15oz can of stewed or plum tomatoes in their juices
  • 4-5 fresh basil leaves or 1 tbsp dry basil
  • Salt
  • Olive oil
  • Fresh mozzarella (as much as you want) – you can also leave it out to make this pasta dairy free


  • In a large pot heat 2 tbsp olive oil. Add garlic and chili flakes and sauté for a few seconds.  Immediately add the cut eggplant and cook for 10 minutes until the veggies are tender.


  • Next add the can of tomatoes and their juices. Make sure to crush the tomatoes with your hands as you add it to the eggplant. Add basil and salt to taste. Cover and cook for an additional 10 minutes until sauce is bubbly and slightly thickened.
  • In the meantime cook pasta according to package directions. Drain and add pasta to the eggplant sauce and mix together.
  • Next add as much fresh mozzarella as you would like and mix into the pasta.


  • The cheese will melt into a gooey stringy texture.



  • Pasta is ready.


  • Serve pasta right away with garnish of Parmesan cheese.



Buon Appetito!

28 thoughts on “Eggplant Tomato Pasta”

  1. Yes, truly beautiful photos! They truly capture the essence of Italy. Awesome job, Rani – the saying is true that the apple does not fall far from the tree!😜

    I’m flattered that Rani thinks my version of tiramisu is comparable to what she had on this trip – cool!!😍. I can’t wait to hear more stories and see more photos from the girls when they get back!!

    Liked by 2 people

  2. Rani,has inherited your talent for taking candid shots . I specially loved the ” Art ” display on the street . I have only tasted Eggplant Parmesan Lasagna but this One with Pasta seems equally tempting. I am a foodie and i love all cuisines but nothing to compete with Guthi Venkaya( a stuffed Eggplant Recipe from Andhra )

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s