Pasta with Eggplant Ragu

4.0 (10)
Pasta with Eggplant Ragu

Earthy eggplant teams up with jarred marinara sauce and bell peppers for a simple pasta sauce. Make it a meal: To round out the meal, just add a green salad and some good crusty bread.

Yield: 6 servings
Active Time: 15
Total Time: 40


  • 2 teaspoons extra-virgin olive oil
  • 1 onion, coarsely chopped
  • 2 cloves garlic, minced
  • 1 eggplant, (1-1 1/4 pounds), diced
  • Salt & freshly ground pepper, to taste
  • 2 cups prepared marinara sauce
  • 1 yellow or red bell pepper, diced
  • 3 tablespoons chopped fresh basil
  • 12 ounces pasta, preferably penne
  • 1/2 cup crumbled feta cheese, or 1/4 cup freshly grated Parmesan cheese


  1. Put a large pot of salted water on to boil.
  2. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add eggplant and cook, stirring, for 2 minutes more. Season with salt and pepper. Stir in marinara sauce and bring to a simmer. Cover and cook, stirring occasionally, until eggplant is almost tender, about 20 minutes. Add bell pepper and basil; cover and cook for 5 minutes more.
  3. Meanwhile, cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and toss with sauce. Sprinkle with feta (or Parmesan) and serve.


Nutrition Per Serving

calories 325
fat 8 g (3 g sat, 2 g mono)
cholesterol 11 mg
carbohydrates 57 g
protein 10 g
fiber 10 g
sodium 524 mg
potassium 219 mg

Nutrition Bonus

Carbohydrate Serving 4

Exchanges 3 starch, 1 vegetable, 1 fat

From EatingWell April 1998, The EatingWell Diabetes Cookbook (2005)