Easy cherry tomato eggplant pasta


Easy cherry tomato eggplant pasta

The cherry tomato eggplant pasta that I propose today is a light and veggie Italian first course that is rightfully included in the Summer Recipes thanks to the use of these two typical ingredients of the season. Scented with oregano and/or basil, the pasta and aubergines are excellent and require no special cooking skills.

In fact, to cook our cherry tomato eggplant pasta, it will be sufficient to prepare fried garlic in a pan, in which to dip the aubergines first, making them well brown, and then add the tomatoes split in half. Season everything with aromatic herbs and in the meantime cook the pasta. Voilà: a dish with light eggplant but with an intense flavor, thanks also to the sprinkling of grated Parmesan cheese to be added just before serving.

Save yourself this cherry tomato eggplant pasta recipe, because it is so practical and quick to prepare, it will also save you when you are a last-minute guest.

The cherry tomato eggplant pasta
The cherry tomato eggplant pasta

Cherry tomato eggplant pasta: a versatile first course

First courses with aubergines have always been very popular and are perfect to be served on any occasion thanks to the fact that they can be customized in many ways, from full-bodied to lighter recipes.

In fact, you can prepare pasta with baked aubergines by enriching it with cheeses and mozzarella or with peppers so as to make it even tastier and be able to serve it even on more special occasions.

And if you are also a lover of eggplant, try these recipes too:

Let’s see, now, how to prepare cherry tomato eggplant pasta, a first course that is easy to prepare but which will make you a great success and will certainly make you a lot of compliments. One of those simple but tasty recipes that everyone always likes.

Ready to cook with me? Let’s begin!

Cherry tomato eggplant pasta

Recipe Difficulty Level: easy Servings: 4


(to convert to UK metrics, click here)

  • 400 g (14 oz) of pasta
  • 2 small eggplants
  • 300 g (1¾ cups plus 1 tbsp) of cherry tomatoes
  • 1 glove of garlic
  • 2 tablespoons of extra virgin olive oil
  • Some fresh basil leaves
  • Some grated pecorino or parmesan


Boil the water (with salt) to cook the pasta. In the meantime, clean the eggplants and cut them into small cubes. Keep apart.

Now clean the cherry tomatoes and cut them in half. Keep apart.

In a large pan, brown the glove of garlic. Once the garlic starts to become gold, remove the garlic.

Add the cut eggplants and cook for few minutes. Then add the cherry tomatoes.

Cook on high heat for a few minutes, then on low heat for 10 minutes, while mixing from time to time.

Before draining the pasta, take a little cooking water with a cup.

Drain the pasta “al dente” and put it in the pan. Cook on high heat for a few minutes. 

If the aubergine and cherry tomato sauce is too thick, add a drop of the pasta cooking water.

Finally, add some leaves of fresh basil and the grated pecorino or parmesan.

Enjoy! Buon appetito!

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