Fettuccine with Eggplant

Fettuccine with Eggplant is a simple but very tasty dish. The combination of fettuccine with the eggplant sauce makes this dish so delicious.

Fettuccine with Eggplant recipe
Fettuccine with Eggplant
Photos & recipe: Marjan Zamani

2 Pers.

Prep. Time: 15 Min.

Ck. Time: 15 Min.

Ingredients for Fettuccine with Eggplant

Fettuccine with Eggplant recipe
  • 200 g fettuccine
  • 1 eggplant
  • 1 small red paprika
  • 8 cherry tomatoes
  • 1 red onion
  • 50 g parsley
  • 2 tbsp tomato sauce
  • Olive oil
  • Salt & pepper


To make this Fettuccine with Eggplant, peel and then finely chop the onion. Next, peel the eggplant and cut it into thick strips. After that, cut the red paprika into strips and the cherry tomatoes in half.

Then in a saucepan over high heat, add the olive oil. When the oil is warm, add the onion and sauté until it is translucent. Then add the eggplant and red paprika and fry them with the onion for 3 minutes. Next, add the tomato sauce, salt, and pepper to the rest of the ingredients and sauté for 2 minutes more. Then add half a cup of water to the ingredients, lower the heat and simmer until the sauce thickens for about 10 minutes. After removing the sauce from the heat, cut the cherry tomatoes in half and add them to the sauce.

After making the sauce, cook the fettuccine in boiling water with a pinch of salt, as directed on the package, and then drain it.

In order to serve the Fettuccine with Eggplant, finely chop the parsley. Then on a plate serve the fettuccine with the prepared sauce and chopped the parsley on top.

Note: Also, you can grill the eggplant with its skin. Then remove the burned skin from the eggplant without washing it, chop the eggplant meat and add it to the sauce. This way the smokey aroma of the eggplant will make this dish even tastier.