Eggplant Mediterranean Pasta


When you can have Mediterranean pasta this easily, those forgot-to-meal-prep nights are a lot less stressful. With tender eggplant and sweet peppers simmered in a simple, garlicy tomato sauce, this dish is just as much about the vegetables as it is about the pasta itself. Everything is cooked in a single skillet and ready in minutes, making it perfect for lunches or a quick – and satisfying – weeknight meal. Something tells me we’ll be “forgetting” to meal prep a lot.

Eggplant Mediterranean Pasta in White Bowl with Glass of Water |

Eggplant Mediterranean Pasta in White Bowl with Glass of Water |
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Eggplant Mediterranean Pasta

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 220 kcal
Author Pamela Higgins



  1. Over medium heat, warm deep skillet. Lower heat; sauté 1 tablespoon olive oil, eggplant, peppers and tomatoes 5 to 10 minutes, until veggies are soft.
  2. Stir in remaining olive oil, fresh garlic, tomato paste, salt, pepper and oregano.
  3. Remove from heat; toss with pasta. Stir in olives. Top with fresh parsley.

Recipe Notes

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Nutrition Facts
Eggplant Mediterranean Pasta
Amount Per Serving
Calories 220 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 39g13%
Fiber 6g24%
Sugar 4g4%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.
Pamela Higgins

Pam Higgins, Certified Health Coach, AADP received her credentials from The Institute for Integrative Nutrition in 2010. Pam is the Founder of Total Health Counseling, LLC and She is a sensitive foodie and focuses on teaching clients about eating delicious food with pleasure. Pam will show you how to access your blueprint for healthy eating and lifestyle so you can be your best. Pam healed herself from years of chronic digestive and skin inflammation by accessing her own blueprint for healthy living and helps her clients find foods that nourish + balance their bodies. Pam lives in South Florida with her husband, Heman and dog, Cali. Contact Pam directly via email at