This delicious eggplant pasta is like vegan pasta alla norma with a nutty twist! Combining pan-fried eggplant with a tomato-based pasta sauce and crispy toasted hazelnuts, this eggplant tomato pasta is healthy, hearty, & wholesome!
¼ cupof all-purpose flour (or flour of your choice)
Salt and black pepper,to taste
A handful of fresh oregano leaves, chopped
1smalleggplant,sliced ¼ thick
3tablespoonsof olive oil
½ of a yellow or white onion, diced
4garlic cloves,peeled and chopped
3 to 4roma tomatoes, diced
½ poundof chopped spinach,(optional)
2tablespoonsof balsamic vinegar
¼ cupof nutritional yeast (optional)
½ cupof toasted and chopped hazelnuts
Instructions
Cook pasta until al dente, drain, rinse and drizzle with olive oil to prevent sticking. Set aside.
Place flour, a pinch of salt and pepper, and a pinch of oregano in a medium bowl and stir to combine. Toss eggplant slices in the flour mixture one at a time until coated. Heat a deep skillet with 1 tablespoon of high-heat oil over medium heat, and add eggplant slices. Cook on both sides until tender and evenly browned, usually 2-3 minutes per side. When done transfer to a plate and set aside. Keep warm.
In the same skillet, cook onion and garlic until lightly browning, and add tomato. Cook covered on medium heat for 4 to 5 minutes until tomatoes break down a bit. Add spinach if using. Turn heat to medium-low and add pasta, olive oil, balsamic vinegar, nutritional yeast (if using), oregano, and salt and pepper to taste. Heat until pasta is heated through, and everything is coated.
Top with toasted hazelnuts and eggplant slices, and drizzle with additional balsamic vinegar just before serving. Adjust salt and pepper as desired. If your hazelnuts are raw, toast for 4 to 5 minutes in a skillet over medium-low heat, then chop on a cutting board. Serve immediately and enjoy.
Notes
To save time: You can use pre-prepared minced garlic/chopped onion.
Use high-quality ingredients: Like fresh Roma tomatoes in summer or high-quality canned tomatoes, fresh herbs, etc.
For more, clingy sauce: Save a ladle-full of starchy pasta cooking water to toss with all the ingredients at the end.