Vegetarian Eggplant Pasta Skillet
Yield: 4 servings
Active Time: 10 minutes*
Prep Time: 10 minutes*
Cook Time: 30 minutes
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We don’t do this often, but when we do...the end result is a fabulous meal. This unique recipe requires a little more prep time that our other meals...but not anymore hands-on time. What I mean is that the eggplant needs to be chopped, salted and rinsed. And in order to draw out any and all bitter juices that might be hiding in the eggplant you have, you need to let it sit for about 30 minutes with the salt drawing out the juices. It’s quick to get chopped and salted, but be prepared to plan your other prep around the eggplant waiting in the sink. :) It’s well worth the wait and makes for a delicious pasta skillet meal!

Ingredients for Single Meal

  • 1 - Tbsp minced onion
  • 1 - tsp garlic powder
  • 1 - small eggplant(s)
  • 1 - 28 oz. can(s) crushed tomatoes
  • 2 - Tbsp Italian seasoning
  • 2 - cup(s) beef stock**
  • 12 - oz. small shell pasta**
  • - Salt and pepper
  • Garnish: - Parmesan cheese**
  • Side: - salad**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Chop the eggplant into 1/2-inch pieces. Place in colander and sprinkle salt onto the eggplant flesh and let sit for 30 minutes in the sink.* Rinse off the salt and bitter juices.
  2. In large skillet, add the olive oil and saute the rinsed eggplant with the Italian seasoning, onion and garlic for 5 to 7 minutes. Deglaze the skillet with 1/4 cup of water, then stir in the crushed tomatoes.
  3. Once bubbling, stir in the beef stock and the pasta. Gently stir through and press the pasta into the liquid. Cover with tight fitting lid and simmer over low heat for 8 to 10 minutes, or until pasta is cooked.
  4. Prepare the salad.
  5. Serve Vegetarian Eggplant Pasta Skillet with Parmesan cheese garnish and side salad.

Freezeasy Meal Prep Directions

  1. Chop 2 eggplants into 1/2-inch pieces. Place in colander and sprinkle salt onto the eggplant flesh and let sit for 30 minutes in the sink.* Rinse off the salt and bitter juices.
  2. Open 2 cans of crushed tomatoes.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • Half of the rinsed eggplant pieces
  • 1 - 28 oz. can crushed tomatoes
  • 2 Tbsp Italian seasoning
  • Salt and pepper
  • Do not add the stock or pasta to the freezer meal baggie.

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the skillet to reheat and then cooking pasta with stock, as directed.

Dairy-Free Modifications

Omit Parmesan cheese garnish for dairy-free meal.

Gluten-Free Modifications

Recipe is gluten-free when made with small shell gluten-free pasta.

Printable Label Recipe Title

Vegetarian Eggplant Pasta Skillet

Printable Label Instructions

Thaw and reheat in skillet. Once warmed through, add stock and small shell pasta. Cover and cook on low heat for 8 to 10 minutes, or until pasta is tender.
Serve with Parmesan cheese garnish, and side salad.

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