Eggplant and Zucchini with Pasta is truly one of my favorite Italian recipes, especially in the summer if you have the luxury of using fresh veggies from your garden.   If you don’t, don’t worry about it, just pick some up at your local grocery store.  I’ve made this recipe during all seasons with great success!

Big tip here, don’t try to cut corners using frozen vegetables here.  It produces a totally different result and I don’t recommend it at all.

The first time I had this recipe was at my mother in law’s house during the summer, and it was so simple to make and it tasted so amazing.  I had to get the recipe.  And honestly that’s the funny part because there are no recipes with Italian mother in laws, they just know how to cook.

So if you read about my history you’ll see I often would get frustrated not having specific recipes written down.  However, in this case I was able to watch and learn and I made my own notes which I use today and am now sharing with you through this site and my newsletter.

If you are concerned that this recipe won’t go over with picky veggie eaters, I’d give it a try anyway.  I recommend adding a fresh green salad or ITalian green beans with Garlic and olive oil.  And of course, don’t forget the bread!

Recipe for Making Eggplant and Zucchini with Pasta

This recipe is super easy and tastes great. It uses fresh vegetables.
Course Main Dish
Servings 4 people

Ingredients

  • 1 eggplant chopped
  • 2 medium zucchini's chopped
  • 3 crushed whole garlic
  • 4 cups pasta sauce
  • grated Romano cheese

Instructions

  1. Heat olive oil over medium heat in large frying pan, one that has deep sides is best - you will need lots of room.
  2. Add in chopped eggplant plus a drop of water for steam. Cover.
  3. After a few minutes when liquid appears from eggplant, give it a good stir and add in zucchini. Cover.
  4. When liquid comes from zucchini add in crushed garlic. Stir and Cover.
  5. After about 15 minutes or so, add in the pasta sauce, stir and cover.
  6. Meanwhile, heat water in a medium sauce pan to cook the pasta.
  7. Continue cooking the vegetables and sauce until heated through and a fork can easily pierce the eggplant.
  8. Cook the pasta of your choice. If using short pasta or angel hair, cook until just before al dente.
  9. Transfer pasta into vegetable and sauce mixture and stir until coated. The pasta will continue cooking in with sauce so once it is finished cooking (preferably al-dente) remove from heat and serve.
  10. Sprinkle with grated Romano cheese.

Recipe Notes

TIP #1: You can really do many things with this dish. You can add fresh basil which always goes well with zucchini.

TIP #2: If you do not have zucchini the dish will be fine with it, but it does help add variety.

TIP #3: I suggest either ziti or long pasta. This is a dish where short or long pasta will be fine. Use whatever you have.

TIP #4: Preparing the eggplant is worth the effort. You avoid dealing with any excess liquid as well as those bitter seeds.

TIP #5: This recipe will stay good in the fridge longer than most recipes. It will be good for up to 4 or 5 days.