Alright, let’s talk about eggplant. If vegetables had personalities, eggplant would be that awkward but intriguing friend who brings their own special spice to the group but is an acquired taste. You might’ve avoided it for years, thinking, “Is it a vegetable, a fruit, or just a strange purple mystery?” But once you #changeyourbuds and give it a chance, eggplant will surprise you with its smoky flavor and spongy texture. In this Alla Norma Pasta (Pasta with Eggplant), it’s the star of the show—especially when it’s mingling with pasta and tomatoes, transforming into something you might just crave. Yes, seriously.
And heads up—this dish comes with a side of potassium! Eggplant, along with tomatoes, brings a bit of that high-potassium goodness. So, if you’re looking for a way to jazz up your veggie intake while supporting your heart and muscles, this pasta’s got you covered. If you are on a low potassium diet, you may need to adjust portion size or use less eggplant and tomatoes.
Dr. Blake’s Top Tip: Add a can of chickpeas when you add the eggplant to boost the protein content and to create a full plant based dinner.
- Yield: 4 servings 1x
Ingredients
3 cups dry rigatoni
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 big eggplant cut into small cubes
1 can 14.5oz whole peeled tomatoes
Salt and pepper to season
1/2 cup of basil, chopped
Instructions
- Cook the rigatoni according to the al dente package instructions. Reserve 1/2 cup of cooking water before draining the pasta.
- Heat a large saucepan or Dutch oven over medium heat. Add the olive oil and onion and sauté until the onion is translucent. Add the crushed garlic and cook for another 30 seconds. Add the eggplant. Cover and cook for 10 minutes.
- Add the whole peeled tomatoes with their accompanying juice. Mash the whole tomatoes in the pan and season with salt and pepper. Cover and cook for 20 to 30 minutes, stirring occasionally.
- Add the chopped basil and mix. Cook for another 5-10 minutes until the eggplant is tender.
- Add the pasta into the eggplant and tomato sauce along with 1/4 cup of the pasta cooking water. Cook another 2-3 minutes until the pasta is coated with the sauce.
Notes
This is a higher potassium because of the eggplant and the tomatoes. To lower the potassium, use a smaller eggplant and use only 1/2 can of whole peeled tomatoes. Substitute 1 cup of vegetable stock for the missing tomatoes.
Potassium Nutrition Information:
1 big eggplant cut into small cubes (262mg)
1 can 14.5oz whole peeled tomatoes {212 mg}
