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Pasta

Skillet Eggplant Lentil Pasta

A pantry-friendly pasta with browned eggplant, lentils, tomato, and herbs that feels hearty without becoming too heavy.

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Pasta with eggplant, lentils, tomato sauce, and herbs

Photo by Eaters Collective on Unsplash

If you want a vegetarian dinner that still feels substantial, this pasta is the answer. Eggplant softens into the sauce, and lentils make it sturdy enough for a full meal.

It is especially good with a shower of parsley at the end.

Why it works

  • Lentils add protein and body without making the sauce dense.
  • Eggplant absorbs olive oil and flavor beautifully.
  • The sauce clings well to short pasta shapes.

Recipe card

Skillet Eggplant Lentil Pasta

A pantry-friendly pasta with browned eggplant, lentils, tomato, and herbs that feels hearty without becoming too heavy.

Prep15 mins
Cook25 mins
Total40 mins
Serves4 servings

Ingredients

  • 8 ounces short pasta
  • 1 medium eggplant, cut into small cubes
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1 can crushed tomatoes
  • 1 cup cooked lentils
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Method

  1. Cook the pasta in salted water until al dente, reserving 1 cup of pasta water.
  2. Meanwhile, heat olive oil in a large skillet and cook the eggplant until browned and tender, 8 to 10 minutes. Add the onion and cook until soft.
  3. Stir in the garlic and oregano, then add the tomatoes and lentils. Simmer for 10 minutes.
  4. Add the cooked pasta to the skillet with enough pasta water to loosen the sauce.
  5. Finish with parsley, salt, and pepper.

Notes

  • A little grated pecorino is nice if you serve dairy.
  • This keeps well for lunch with an extra squeeze of lemon.

Nutrition is not calculated on Harbor & Herb and should be treated as a general home-cooking estimate rather than precise data.

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