This recipe is a combination of how my friends have cooked eggplant, and how I like to prepare a tomato sauce to accompany pasta.Easy & simple dish for a cold winter night ☺️ ❄️ Does not take a ton of effort, although the ideal scenario is to start cooking early on, and have enough time to let the sauce cook slowly on the pan.

I love pasta, I love tomato sauce, and I love eggplants so I combined my favorites.Sauté the eggplants with a generous amount of olive oil to make them juicy and delicious.The pasta should be taken out of the pot before the timer rings (al dente), and mixed with the sauce. Recipe by bobitin.

This is my husband's signature dish. He makes it quickly and efficiently for us.The pasta is already salted, so don't over salt the sauce.If using dried herbs, add at Step 6. If using fresh herbs, add at Step 8.This is also delicious with asparagus, zucchini, spinach, mushrooms, shellfish, canned tuna, shrimp, anchovies, and so on. For 3 serving. Recipe by one_k

I used Graffiti Eggplants for this dish. This variety of eggplant has almost no seeds and has a mild texture and sweet taste. Very delicious dish. You must try it.

There are so many tomato sauce recipes, but I just couldn't find the one for me, so I've been making this with trial and error.Add the honey (or oligosaccharide sweetener) while tasting. If you cook the pasta just right, the residual heat of the pasta will warm up the sauce. It's a bit of a reduced sauce, so if using regular pasta, add more tomatoes. Recipe by Mariave-ru

This pasta really puts the spotlight on the eggplant rather than the tomato sauce.The fat from the bacon adds fragrance and umami to the eggplant. Enjoy the tastiness of the eggplant, which doesn't take a back seat to the bacon-flavored tomato sauce.1. Make sure to check the saltiness of the pasta boiling water.2. Pan fry the eggplant slowly while the pasta is cooking. Take care not to let it burn.3. Stop cooking the pasta just before the al dente stage. It will continue cooking when you mix it with the sauce. For 2 to 3 servings. Recipe by bunny fish

Created a wonderful eggplant dish needing to use up some ingredients in the fridge and this is the yummy result..Couldnt get enough of this dish! :hungry

A simply flavored sauce that our family never gets tired of.Herb selection basics:Basil and parsley have a fresh flavor that goes with almost everything. Use bay leaf and celery for simmered dishes. Use rosemary and nutmeg for meat dishes. Oregano is great for seafood. Change it up and find your best combination of seasonings and spices!More variation examples:Increase the chili pepper to make arrabiata sauce.Add canned tuna and capers, and use oregano instead of basil to make pasta al tonno e pomodoro.Add cubed potatoes to make paste e patate.Add pancetta (or bacon and black olives).You can also add deep fried eggplant or other vegetables as you like. Recipe by Arsinda.

Eggplant and bacon with tomato sauce pasta is a staple combination, but I wondered how it would be with zucchini, so I tried it out.Because there's already garlic in the tomato sauce, it's fine to omit it while sauteing the vegetables.Once the zucchini and bacon are sauteed, boil the pasta.Use whatever cheese you like. Melting cheese is best. Recipe by Yukijirushi

I came up with a simple pasta recipe that you can make easily in no time, and has a light taste all the way to when you finish eating. It's especially nice for a hot summer day .You can substitute one long and thin eggplant with 2 regular-sized Asian eggplants. Recipe by caramel-cookie

This way of preparing the tomatoes is one of many things I learned at a cooking class from an Italian chef. I wanted to come up with a way to make my favorite kind of pasta with fresh tomatoes and mozzarella without having to use expensive fruit tomatoes.By rubbing the tomatoes with the salt, the excess moisture is dried, thus bringing out the sweet umami flavor.This time, I used "Momotaro" tomatoes., but if you use fruit tomatoes, you won't have to go through the trouble of salting them first, since they'll be sweet enough.I used 1.4 mm thick spaghetti and boiled for 5 minutes. Recipe by kako*

I was inspired by the palak paneer I've been making recently to loosely adapt its method to a pasta dish, since that's what I was craving at the time. It came out súper good and easy so I'm going to keep making it often!