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Eggplant and Tomato Pasta

  • 0 people already cooked this dish.
  • Total: 33min
    Preparation: 33min
  • Portions: 6
  • Difficulty: Easy


  • 1 lg Eggplant
  • 2 tbsp. Olive oil
  • ½ cup Onion, finely diced
  • 1 ½ tbsp Garlic, finely minced
  • 1 can (14 oz.) Diced tomatoes, blended
  • ½ cup Parsley, finely chopped
  • 1 tbsp Thyme, finely chopped
  • ½ cup Water
  • 3 MAGGI Garlic & Onion Cubes
  • 1 tbsp Tomato paste
  • ¼ cup Tomatoes, diced
  • 1 sm Eggplant, diced
  • 1 tsp Red pepper flakes
  • 1 pk (400g) Spaghetti, cooked according to instructions on package
  • ½ cup Parmesan cheese, grated


  1. Roast the large eggplant on an open flame until flesh inside is soft.

  2. Remove from heat and place on a cutting board.

  3. Slice down the middle and scoop out the flesh with a spoon. Set aside.

  4. In a large sauce pan heat oil, onion and garlic until onions are translucent.

  5. Add roasted eggplant to the pan and allow to cook for 2 minutes.

  6. Add blended tomatoes, parsley, thyme, water, Garlic & Onion Cubes and tomato paste, allow to simmer for 2 minutes stirring occasionally.

  7. Finally add diced tomatoes, other diced eggplant and red pepper flakes. Cook until tender.

  8. Toss spaghetti in sauce to coat completely.

  9. Sprinkle with parmesan cheese before serving.

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