Eggplant and Zucchini Pasta


Eggplant and Zucchini Pasta

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    25 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


Olive oil
2 tablespoons butter
1 large onion, chopped
1 large eggplants, sliced
2 large zucchini, sliced
3 whole garlic cloves, peeled
1 cup Fresh Basil Leaves
1 jar Goody Red Napolitano Pasta Sauce
Salt and Pepper to taste 
1 pack Goody Fettuccini Pasta
450gm Fresh Buffalo Mozzarella, cut into bite sized pieces
½ cup freshly grated Parmesan cheese


1.Heat ½ cup of oil and the butter in a large sauté pan over medium heat. Add the onion and eggplant, zucchini and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant and zucchini soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves. Add the red pasta sauce and mix with the eggplant and leave to cook for 10 minutes. Add some salt and pepper to taste if needed. 
2.In the meantime, bring a large pot of salted water to a boil, cook the fettuccine according to directions on the package. Drain well.
3.Toss the pasta in the sauté pan with the eggplant, zucchini and add the mozzarella. 
4.Place the Pasta in a large serving bowl and top with the Parmesan. Garnish with the remaining basil leaves and serve hot.