courgette eggplant recipe
The Best courgette eggplant recipe
The best part? It’s packed with nutrients—courgette is full of fiber and vitamin C, while eggplant adds heart-healthy antioxidants. It’s not heavy, but it’s flavorful enough to hold its own without extra fuss. My husband always says it reminds him of summer when the garden’s full, and my kids swear it’s like a little green surprise in every bite. It’s easy to double the recipe if you’ve got company, or you can keep it simple for a quick weeknight meal. No one ever complains about eating something that’s this good for them.
Courgette and Eggplant Stuffed Pasta
A light yet flavorful pasta dish featuring tender courgette and eggplant stuffed with a savory tomato-herb filling. Perfect for a quick weeknight meal with fresh vegetables and simple ingredients.
🥘Ingredients
- 1 medium eggplant, diced
- 1 medium courgette, diced
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 8 oz (225g) whole wheat pasta
- 2 tbsp olive oil
- 1 cup grated Parmesan cheese (optional)
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Cut eggplant and courgette into ½-inch cubes. Toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender. -
2
Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining. -
3
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add cherry tomatoes, oregano, and red pepper flakes. Cook for 5 minutes until tomatoes soften. Stir in tomato sauce and simmer for 5 minutes. -
4
Remove roasted vegetables from the oven. Stir in the tomato sauce mixture and let it warm through. Fold in cooked pasta and roasted vegetables. Add reserved pasta water if needed to loosen the mixture. -
5
Transfer the pasta mixture to an oven-safe dish. Top with grated Parmesan if using. Cover and bake at 375°F (190°C) for 10 minutes to melt the cheese.
🔧Equipment
- Large skillet
- Mixing bowls
- Knife and cutting board
- Oven-safe baking dish
📊Nutrition Facts (per serving)
📝Notes
- Tips: For extra flavor, sprinkle fresh basil or parsley on top before baking.
- Variation: Swap courgette for zucchini if preferred.
Watch Video Of How Courgette and Eggplant Stuffed Pasta Works
❓ Frequently Asked Questions About Courgette and Eggplant Stuffed Pasta
1. What is the difference between courgette and eggplant in this recipe?
In this recipe, courgette (also known as zucchini) and eggplant are used interchangeably for texture and flavor. Both provide a mild, slightly sweet base that absorbs the savory marinara sauce well. Courgette has a firmer texture, making it ideal for slicing and roasting, while eggplant adds a slightly softer, meatier bite when cooked longer.
2. Can I substitute one for the other in a 1:1 ratio?
Yes, you can substitute courgette for eggplant and vice versa in a 1:1 ratio. Both work well in this recipe, though eggplant may become slightly softer and absorb more marinara sauce. If you prefer a firmer texture, courgette is the better choice.
3. How do I prepare courgettes or eggplants to avoid a bitter taste?
To avoid bitterness, peel the skin if it’s thick or waxy, then slice or cube the vegetable. For eggplant, a quick salt-and-peel method works: sprinkle both ends of the eggplant with salt, let sit for 15 minutes, then rinse. This draws out excess bitterness. For courgette, simply wash and slice.
4. What if I don’t have a baking dish or oven?
This dish can easily be adapted for stovetop cooking. Sauté the courgette and eggplant in a large skillet over medium-high heat until tender (about 8–10 minutes). Add the marinara, and let it simmer until thickened, then fold in the ricotta and Parmesan. Serve warm.
5. Can I make this recipe ahead of time?
Yes, you can prep the courgette and eggplant slices ahead of time and store them in an airtight container in the fridge for up to 2 days. Assemble the dish just before baking to ensure the vegetables stay crisp. The marinara can also be made in advance and stored in the fridge for up to 3 days.
