Eggplant, pesto and pomodoro spaghetti

Eggplant, pesto and pomodoro spaghetti

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author Connie Veneracion


  • 2 tablespoons butter
  • 1 cup tomatoes chopped
  • 1/2 cup onions chopped
  • 1 cup bell peppers chopped
  • salt to taste
  • pepper to taste
  • 3 to 4 tablespoons pesto (see recipe and variation)
  • 2 cup tomato sauce preferably homemade
  • 1 to 1 and 1/2 cups meat broth concentrate (see notes after the recipe)
  • 1 to 2 cups eggplants cubed
  • cooked spaghetti


  • Heat the butter. Saute the chopped tomatoes, onions and bell peppers, with a bit of salt and pepper, until softened.
  • Stir in the pesto. Pour in the tomato sauce and the meat broth. Simmer for 30 to 40 minutes until reduced by half. Don’t forget to stir and taste occasionally, and adjust the seasonings, if needed.
  • Eggplant, pesto and pomodoro spaghetti
  • Add the eggplant cubes to the sauce. Stir. Add more salt and pepper because the eggplant will soak up the salt in the sauce.
  • Eggplant, pesto and pomodoro spaghetti
  • Cover and simmer for another 10 to 15 minutes until the eggplant cubes are done.
  • Toss with cooked pasta and enjoy!