One-Pot Pasta with Eggplant & Garlic

Pasta simmering in tomato sauce is one of those things that instantly makes a kitchen feel calm and familiar. This eggplant and garlic pasta is a dish I often make on evenings when I want something comforting and filling, but also easy to pull together in one pan, without ending up with a sink full of dishes.

The flavors are simple and rooted in the Mediterranean cooking I grew up with. Soft, almost creamy eggplant, tomatoes that cook down into a rich sauce, and plenty of garlic. The pasta cooks right in the same pan, soaking up all that flavor as it gently simmers.

Some days I finish it with fresh basil or a little grated cheese. Other days, black pepper is all it needs. You can keep it simple or dress it up depending on what you have at home. It’s one of those pantry-friendly meals that fits naturally into everyday cooking and tends to make repeat appearances in my kitchen.

Ingredients

• 2 aubergines, diced

• 3-4 garlic cloves, finely sliced

• 400g peeled tomatoes (or canned)

• 250g linguine or pasta of choice

• 2 tablespoons olive oil or sunflower oil

• Salt

• Black pepper

• Dried oregano

• Dried basil (optional)

• Chili flakes (optional)

• Fresh basil or parsley to garnish (optional)

• Grated parmesan or pecorino (optional)

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Instructions

Heat the oil in a large, deep pan over medium heat. Add the diced eggplant and cook, stirring occasionally, for about 10 minutes until it begins to soften and brown.

Add the garlic and sauté for 1–2 minutes until fragrant.

Pour in the tomatoes, stir, and then add 2 cups of water—just enough to cover the pasta. Bring to a simmer. Add the pasta and cook, stirring occasionally, for 10–12 minutes, until the pasta is al dente and the sauce has thickened.

Season with salt, black pepper, oregano, and optional dried basil or chili flakes. If the sauce thickens too quickly, splash in a bit more water.

Serve with fresh herbs and grated cheese, if using.