Bigoli with Eggplant

Bigoli with Eggplant



Serves 4 people

  • 1 pound of Bigoli pasta

  • 1 medium sized eggplant, cut into 1/4 inch circles or cubes

  • 3 Tbls of light extra virgin olive oil

  • 1 yellow onion, chopped

  • 2 cloves of garlic, chopped

  • 1/2 cup of red wine

  • 1 28oz can of diced tomatoes

  • 10 fresh basil leaves, chopped

  • 1/4 cup of fresh flat leaf parsley, chopped

  • 1 tsp of dried oregano

  • 1 tsp of salt

  • 1 tsp of fresh ground black pepper


  • Preheat the oven to 425 degrees

  • Coat the eggplant with 2 Tbls of olive oil.

  • Place the eggplant in a single layer in a baking dish and bake for 15 to 20 minutes until tender.

  • In a large frying pan heat the remaining oil.

  • Add the onions and garlic and sauté for around 2 minutes.

  • Stir in the wine and cook for another minute.

  • Add the diced tomatoes, basil, parsley, oregano, salt and pepper.

  • Cover and cook for about 1 hour on low heat.

  • Add the eggplant to the tomato sauce and cook another 30 minutes.

  • In 6 quarts of boiling salted water cook the pasta until al dente. Around 10 minutes.

  • Drain and plate the pasta and serve with the eggplant sauce on top.

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