My recent trip to Sicily, Italy was full of food inspiration and delicious meals. I have honestly never been a huge pasta lover but when in Italy, it was impossible to not be in awe of their pasta dishes. So, I shamelessly indulged in pasta all week and loved every minute of it. We usually book places with a full kitchen while traveling because my husband and I like the freedom of cooking our own meals especially when it comes to breakfast. We travel often so it feels better to not eat out for every meal not to mention its nicer to your wallet 🙂
You can still embrace the food culture while in a different country while cooking yourself. My favorite part of traveling is visiting foreign grocery stores or food markets and picking up local foods to make a delicious meal. These experiences often feel even more authentic then dining out at a local restaurant. This week, there were no food markets in our area so we opted for a local grocery store. In the produce section, they had someone who helps you pick out your produce, weighs it for you and puts a price sticker on it. In the deli section they had a wonderful selection of local olives, seafood and meats. We opted for mostly vegetarian focused meals which we most often do while cooking ourselves. I bought this beautiful purple eggplant (the picture doesn’t do its color justice!) to make a meal out of.
As you can see, our apartment view was pretty spectacular and made it an easy choice to eat at home for dinner every night. I loved hearing the waves along the shore in the evening and watching the sun go down over the hill to the right of our apartment. I spent hours on the balcony every night just soaking up my surroundings and eating home-cooked Italian meals.
We only had a stove in the kitchen and no oven so I decided to sauté the eggplant and turn it into a hearty eggplant pasta. Most travel kitchens don’t come with measuring cups so I opt to go after feel and taste test a lot during my cooking. The end result kept us satisfied since it is quite filling and packed with veggies. It is of course dairy free and delicious!(who ever said pasta had to have cheese?)
Whenever you enjoy this recipe, I hope the tastes will make you feel like you are in Italy overlooking the Sicilian coast!
Sicilian Eggplant Pasta
Dreaming of a vacation to Italy? Bring the local flavors of Italy into your home no matter where you are with this simple Sicilian Eggplant Pasta recipe. A hearty vegetarian pasta made from local vegetables in Sicily.
- 1 eggplant
- 2-3 cups tomato sauce
- 1 cup spinach
- 3 cloves garlic
- 1/2 cup Sun-dried tomatoes
- 1 cup Mushrooms
- 2 tbsp olive oil extra virgin
Wash & slice eggplant into bite sized pieces.
Peel & finely chop cloves of garlic.
Clean & slice mushrooms.
Boil water for pasta in a pot with a pinch of salt and olive oil. When water is ready, boil the pasta per instructions so it is al dente.
While the pasta water is boiling, begin with the veggies. In a large pan, heat up olive oil and add eggplant pieces. Keep stirring the eggplant until it has softened.
Add garlic, mushrooms, sun-dried tomatoes and spinach. Mix together until all the vegetables have slightly cooked.
Add tomato sauce and stir until all veggies are covered with tomato sauce.
Flavor with salt, pepper and any other spices you have on hand like oregano, paprika or thyme. Let sit on low heat for 10 minutes.
When the pasta is ready serve in bowls and top with generous portions of the tomato eggplant mixture. Enjoy!