budgetbytes4.4
Pasta with Eggplant Sauce
This Pasta with Eggplant sauce gets an extra savory boost from a secret ingredient - anchovies!
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 5 min🔥 Cook: 45 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
📝 Preparation Steps
1
Dice the onion and mince the garlic. Sauté the onion, garlic, and anchovy paste with olive oil in a large skillet or pot over medium heat until the onion is soft and transparent (about ⏱️ 5 minutes).
garlic ($0.16)2 clovesanchovy paste (or 3 anchovy filets, $0.17)1 tspolive oil ($0.32)2 Tbsp
2
Meanwhile, cut the eggplant into small, 1/2 inch cubes. Once the onions have softened, add the eggplant and continue to sauté until the eggplant is dark and soft (about ⏱️ 10 minutes).
eggplant ((about 1 lb.), $1.23)1
3
Once the eggplant is soft, add the diced tomatoes, tomato paste, basil, sugar, crushed red pepper, and freshly cracked pepper. Stir well to combine, place a lid on top, and allow the skillet to come up to simmer. Once it reaches a simmer, turn the heat down to low and allow it to simmer for ⏱️ 20 minutes.
eggplant ((about 1 lb.), $1.23)1tomato paste ($0.11)2 Tbspdried basil ($0.10)1 tspsugar ($0.02)1 tsp
4
While the skillet is simmering, cook the pasta according to the package directions (boil ⏱️ 7-10 minutes, or until al dente).
5
After the skillet has simmered for at least ⏱️ 20 minutes (it can simmer longer if needed), add salt to taste. Begin with 1/4 tsp and add more until it reaches the desired level of saltiness. I used 1/2 tsp total.
6
Drain the pasta, then return it to the pot with the heat turned off. Add the eggplant sauce and toss to coat. Top each serving with about 1 Tbsp of grated Parmesan and a sprinkle of fresh parsley.
eggplant ((about 1 lb.), $1.23)1grated Parmesan ($0.62)6 Tbsp
Nutrition Facts
calories
335.77 kcal
fat Content
7.52 g
serving Size
1 Serving
fiber Content
7.67 g
sodium Content
552.6 mg
protein Content
11.57 g
carbohydrate Content
57.5 g
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