Eggplant & Pasta in Tomato-Wine Sauce

This vegetarian pasta does something clever with the sauté: instead of oil, the eggplant and vegetables cook in water and vinegar. The vinegar prevents the eggplant from soaking up fat like a sponge (which eggplant notoriously does) and adds a tangy depth that balances the tomato sauce and red wine.

Cube the eggplant, then sauté it with red onion, chives, garlic, green pepper, and mushrooms until everything goes soft. The vinegar steam keeps things moving in the pan without sticking, and the vegetables release their own moisture as they break down.

Once tender, toss the sautéed vegetables with the cooked pasta shells, tomato sauce, oregano, and red wine. Heat gently on low so the sauce coats every shell and the wine has a chance to mellow.

The shells are the right pasta choice here. Their cup shape catches and holds the chunky sauce and eggplant cubes.

Kitchen Tips

• Peel the eggplant before cubing. The skin can be tough and chewy, especially on larger eggplants.
• Don’t crank the heat during the final simmer. The wine and vinegar need gentle warmth to integrate. High heat makes the sauce taste sharp and acidic.
• Generous oregano (three tablespoons) drives the flavor of this sauce. Use dried for concentrated herbal punch.

Variations

• Add a handful of Kalamata olives and capers for a Mediterranean puttanesca twist.
• Toss in crumbled feta or shaved Parmesan at the table for a salty, creamy finish.
• Use zucchini in place of (or alongside) the eggplant when it’s in season.