This traditional southern Italian, “Beyond The Mediterranean Diet” eggplant pasta recipe is easy and delicious- just the way nonna likes it! Plus, you can have this vegetarian, healthy and satisfying dish prepared in under 30 minutes. Try it over a bed of steamed escarole or spinach. 


  • 8 ounces of your favorite pasta, preferably whole-wheat
  • ¼ cup pine nuts
  • 5 tablespoons cold-pressed extra virgin olive oil 
  • 1 medium eggplant, diced 
  • Sea salt, sparingly
  • Freshly ground black pepper, to taste
  • 4 ounces fresh mozzarella cheese, crumbled
  • 1-pint cherry tomatoes, cut in half  
  • ¼ cup fresh basil leaves


  1. Cook pasta “al dente” 6 to 8 minutes or according to package directions and set aside. Please do not overcook the pasta. 
  2. While pasta is cooking, heat a skillet over medium to low heat. Add the pine nuts. Stir until golden and fragrant, 3 to 5 minutes. Remove from heat and set aside.
  3. Heat oil in the skillet over medium to high heat. Add the eggplant and toss to coat, then cook until tender, 6 to 8 minutes. Season with salt (sparingly) and pepper to taste. Add the cherry tomato halves and stir for an additional 2 minutes. 
  4. Add the pasta to the skillet. Turn the heat to low and combine ingredients.
  5. Crumble in the cheese and sprinkle in the pine nuts.
  6. Stir in the fresh basil and serve. Buon Appetito! 

Please note that the Nutrition Facts does not account for added salt