Eggplant and Caramelized-Onion Pasta

Eggplant and Caramelized-Onion Pasta

There’s magic in pasta. You know it. I know it – But we also know there’s guilt in pasta with meat, but with this guilt-free and delicious eggplant recipe which makes a tasty substitute for meat.





  • 500 grams (any pasta you like)
  • 1/2 cup olive oil
  • 3 garlic clove, minced
  • 3 cups finely diced tomatoes
  • 1/4 cup minced fresh cilantro or parsley
  • 1/2 cup caramelized onion ( click link- recipe for caramelized onion )
  • 1/2 teaspoon salt
  • 1 tablespoon of sugar
  • 2 teaspoons soy sauce
  • 2 medium eggplants
  • 2 medium carrots
  • 1/2 cup grated cheese – (any cheese you like)




Cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Set aside.

Meanwhile in a medium saucepan set over medium heat, add a teaspoon of olive oil. When the oil is hot, add the minced garlic and cook until softened, about 1 minute. Pour in the tomatoes, along with the cilantro, parsley, pinch of sea salt, sugar and soy sauce. Bring the sauce to a gentle boil and allow to cook for about 10 minutes while you make the rest of the dish.

Using a vegetable peeler, peel thin ribbons of carrots, lengthwise, and slice the eggplant into medium size cubes.

Heat a tablespoon of olive oil in a medium pan over medium heat. Add the cooked pasta, sliced eggplants and carrots and a little salt, then add caramelized onion, Cook for about 1-2 minutes, depending on how crunchy you like the eggplant and carrot to be. Divide the pasta among the plates. Spoon sauce over each bed of pasta and garnish with grated cheese.


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