Spicy Eggplant Farfalle

 Spicy Eggplant Farfalle-

A lot of my recipes are being inspired by all of the wonderful vegetables we are picking from our garden. I use what we grow and its fun to create new recipes with fresh vegetables. Unfortunately when I created this recipe our tomatoes had not turned red yet. I used canned Hunts tomatoes. This is a wonderful vegetarian or meat free meal. I named this spicy eggplant farfalle, but it has zucchini in it too.  Farfalle is also known as “bow-tie pasta”. The name is derived from the Italian word farfalla.  :-)

This is a migraine safe recipe, if you are not on a migraine safe diet please see *Katies Tid Bits below.

spicy eggplant farfalle

migraine safe vegetable recipesWhat You Need
1 lb. Farfalle pasta
1 Large eggplant (peeled and cut into bite size pieces)
1 Zucchini (peeled and cut into bite sized pieces)
2 Tbsp. canola oil
3 Spring onions (chopped)
2 Cloves garlic (crushed)
1 Can 14.5 oz. diced tomatoes, oregano, basil, garlic style ( I use Hunts)
1 tsp. Oregano (dry)
1 tsp. White pepper
1 tsp. Crushed red pepper flakes
1/4 Cup fresh basil (chopped)
3/4 Cup water
Nonstick skillet
Pasta pot


Before You start– Fill pasta pot with water and bring it to a boil while preparing eggplant and zucchini.
Lets Make It! In a skillet over medium high heat add canola oil, spring onions and garlic. Sauté until onions are soft (about 4 minutes), add tomatoes, oregano, white pepper, crushed pepper, basil and water. Stir to combine. Bring to a boil, lower heat to low and cook uncovered for about 5-10 minutes, until the eggplant and zucchini are soft and very little liquid remains. Prepare the farfalle according to directions. Drain using a colander and add the cooked farfalle to the eggplant and zucchini mixture. Stir to combine.
Serves 2-4

*Katies Tid Bits– if you are not on a migraine safe diet use 1/2 cup white onion instead of the green onion and top with fresh grated Parmesan cheese.

Are you growing eggplant in your garden?

I hope to see you at the Thursday Favorite Things blog hop . You can start linking up Wednesday night about 8PM (MST)

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  1. I love making farfalle and adding different ingredients to try to mix it up. I recently made a Mexican version and actually want to share on my blog now. I love eggplant and zucchini though and want to try your version now, too. Thanks for sharing, Katie :) xoxo!!

    • Farfalle mexican style, count me in! We like eggplant and zucchini too. Are garden produces so many of them all at once though I am constantly coming up with new recipes. I am looking forward to yours. xo

  2. Hi, Katie! I’m back from my three week blogging hiatus and glad I didn’t miss this recipe. Mrs. Shady grows eggplant and zucchini in her garden and uses plenty of both in her cooking. She is always on the lookout for new meal ideas and I will make sure she sees this post.

    Happy Tuesday, dear friend!

  3. Beautiful eggplant. I love a nice easy pasta dish and the flavors must be so fresh using your own vegetables. Lovely.

  4. Since your post about migraine triggers I have been thinking about that and looking to make some changes in my diet…I don’t get migraines, but headaches and I am ready to kick them to the curb and not take regular OTC meds for them anymore! This really looks delicious! I could do pasta everyday!

  5. This looks divine, friend!

    Thank you for sharing your post this week at Brag About It Link Party on VMG206. I’m featuring you at Next Weeks Brag About It Link Party, Monday at midnight!
    ~ Megin of VMG206

  6. Never had this before, sounds gorgeous though. Will have to give it a try :) xx

  7. Haven’t had eggplant in a long time, this looks great for summer!

  8. I love this! Pinned. It is always a pleasure to have you be a part of our party! Please join us tonight at 7 pm.
    Happy Monday! Lou Lou Girls

  9. How yummy! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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