It’s pretty common in American culture to blame our schedules for poor eating habits.
Excuses like “I’m too busy to cook dinner,” “It’s faster to order take-out during the week,” and “I worked long hours, so I deserve macaroni and cheese” are all fairly common among the average kitchen-phobe.
When your life is busy with school, work or a move (or a blog move), sometimes the last thing you feel like doing is cooking. When you have a never-ending to do list and a project that’s taken over your spare time, it’s not unusual to crave simplicity. And even on the busiest of busy days…hey, a girl’s gotta eat.
As much as I do love broccoli, asparagus and artichokes – other vegetables I commonly see in springtime pasta dishes – eggplant is the unsung hero in this skillet pasta meal that’s as tasty as it is healthy.
When I bought the eggplant, I envisioned eggplant parmesan but the more I thought about the breading, the oil, the prep time, the more I was convinced to start from scratch with something a little lighter.
The best part about this one is that the first time I made it, I had come home from the gym at 8:30 (later than I typically eat dinner) and started making it ten minutes later.
By 9:35, my dishes were done, my leftovers were in the fridge and dinner was but a thing in the past.
- 12 ounce whole wheat penne pasta
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- ½ medium sized onion
- 2 small eggplant, cubed
- 1-28 ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 2 cups fresh baby spinach, rinsed
- 1 cup freshly grated parmesan cheese
- Additional grated cheese for garnish
- Heat olive oil in a large, heavy skillet over medium-high heat. Add onions and garlic and sauté until beginning to soften, about 3-5 minutes. Add eggplant and sauté until vegetable begins soften, about 5 minutes.
- Add crushed tomatoes, stirring until eggplant is immersed in liquid. Cover and simmer about 5 minutes. If sauce doesn't seem thick enough, add tomato paste. Let simmer for about 20 minutes.
- Meanwhile, cook pasta in a large pot of boiling water until just tender but still firm to bite. Drain pasta, add to skillet. Add spinach leaves and mix to combine ingredients. Cover until spinach has wilted.
30 Comments
Cigars Online
May 4, 2010 at 1:40 pmI love easy recipes for work nights! I also like the ones that you can freeze.. and I’ve had pretty good luck with freezing eggplant this season. Will have to try this recipe asap!
-Sylvia
Cigars Online
May 4, 2010 at 1:35 pmI love easy recipes for work nights! I also like the ones that you can freeze.. and I’ve had pretty good luck with freezing eggplant this season. Will have to try this recipe asap!
-Sylvia
Sophie
June 26, 2009 at 5:31 pmLovely pasta meal! yummie too!
Kerstin
June 25, 2009 at 12:03 amI just bought an eggplant! I really like them but don’t end up using them very often and that should change. Your pasta looks incredible! Pasta is also my go-to meal when thing are super busy.
dorie
June 24, 2009 at 10:11 pmSuch a beautiful new home! I hope you’ll be very happy here — I know I’ll be happy to visit you here. And I wouldn’t mind at all if you’d serve the great-lloking eggplant dish. Hard to believe it was so quick to make.
Molly
June 24, 2009 at 9:44 pmI looove eggplant, and this is such a smart/healthy way to eat it! and mazel tov on the new home, it’s beautiful!
ps: I think I can totally sneak you into chef school – you don’t mind hiding in my knife bag, do you? 🙂
Sarah Caron
June 24, 2009 at 8:34 pmThat looks really tasty, Maris. I am not eggplants biggest fan, but I have certainly developed a greater appreciation for it of late.
My go-to pasta is aglio e olio. So easy. And I toss in whatever I have (broccoli, chicken, whatever) to make it a little more hearty.
heather
June 24, 2009 at 8:10 pmi added your new site to my reader 🙂
Andrea
June 24, 2009 at 6:02 pmBookmark changed! My favorite go-to is pasta aglio e olio (garlic, olive oil, red pepper flakes, and whatever herb I have in the fridge…usually cilantro believe it or not). I actually sautee a few frozen shrimp in with the sauce just to add a little substance and protein. Love it because I ALWAYS have the ingredients on hand for this, and it’s also quite indulgent, which if I’ve had a busy day I also seem to need as well!
unconfidentialcook
June 24, 2009 at 2:49 pmI love eggplant, too, and we often grill big fat slices slathered in olive oil. I bet it would be great with pasta…and I love the addition of spinach.
Joie de vivre
June 24, 2009 at 1:49 pmMaris, Thanks for telling me about your blog address change! This eggplant dish sounds extremely yummy, AND it probably too less time than eating out and was WAY healthier!
Carissa
June 24, 2009 at 11:49 amthis sounds tasty. I don’t eat eggplant much, but I think I should. and I like this version of “eggplant parmesan” because it is not smothered in cheese!
btw, love the new site!
Kalyn
June 24, 2009 at 10:59 amSounds really good! I’m growing some eggplant so this is getting bookmarked!
Ted Chaloner
June 24, 2009 at 8:14 amCongratulations on the new design – looks marvelous!
Bonnie
June 24, 2009 at 7:59 amLooks tasty!
Bridgett
June 24, 2009 at 2:44 amSo easy! You can never be too busy to create this simple yet delicious meal. I love all the flavors here.
Megan
June 24, 2009 at 1:48 amMmmm… that looks so good! I love eggplant!(and asparagus and artichoke)
I think I might try that dish tomorrow!
beyond
June 24, 2009 at 1:31 ami love eggplant and this is almost identical to a dish i make often as well.
elra
June 23, 2009 at 7:46 pmYour Eggplant Parmesan Pasta sounds scrumptious!
Rebecca_C
June 23, 2009 at 7:14 pmOh, my. This will definitely be added to my arsenal.
Heidi Renée
June 23, 2009 at 6:48 pmI’m going to make this tonight. I have two eggplants, two onions, and some on-the-vine tomatoes cluttering up the counter. Perfect!
Chrissy
June 23, 2009 at 4:34 pmI love eggplant! (And pasta, of course, but that goes without saying.) This recipe looks great. I’ve had a number of those busy days lately and always need some easy weeknight meals. Plus, dishes with eggplant always seem so satisfying. Pasta is one of my go-to meals on a busy night, although I also love anything that can be cooked in one skillet or involves meat and veggies over rice. When it’s possible to do ahead of time, I’ll also simmer chicken breasts in broth (and sometimes a little wine or other sauces/flavorings) over the weekend, shred it, and then use it early in the week to throw together chicken salad, quesadillas, enchiladas, etc.
Amber
June 23, 2009 at 3:23 pmOh this recipe looks AMAZING! I love eggplant parmesan and LOVE pasta, so why not combine the two! Yum! Can’t wait to try it 🙂
Sara
June 23, 2009 at 3:07 pmCongrats on the new site! Pasta is definitely one of my favorite quick meals. That, or pizza.
Jenn@slim-shoppin
June 23, 2009 at 3:04 pmThanks for giving me the new address.
It is so true, sometimes something easy and healthy doesn’t have to take long.
You couldn’t have ordered a pizza in that amount of time!
Daryl
June 23, 2009 at 1:17 pmTo doggybloggy–just bookmark this–
http://ingoodtasteblog.net/
and delete the old one.
Love the new blog.
grace
June 23, 2009 at 12:46 pmwhat a colorful and completely wonderful dish. simple and straightforward and fresh and lovely. etc. etc. 🙂
kat
June 23, 2009 at 9:00 amSounds really good to me…I need to find ways to convince the hubs he likes eggplavt
Kim
June 23, 2009 at 8:13 amI am always up for eggplant parmesan, over spagetti sounds fabulous.
doggybloggy
June 23, 2009 at 12:43 amthis is all to confusing…