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Pasta with Eggplant Saffron Sauce


  • 1 big shallot
  • 1 clove garlic
  • 1 regular size zucchini
  • 1 regular size eggplant
  • 1/4 cup tomato paste
  • saffron big pinch
  • 2 cups water
  • 2 tbsp olive oil
  • 12-24 cherry tomatoes
  • pasta enough for two
  • macadamia nuts for garnish


  1. Thinly slice the shallot and press the garlic. Heat a sauce pot over low heat. Add olive oil and the shallots and garlic and cook until soft and fragrant, a few minutes.

  2. Dice the zucchini and eggplant and add to the pot. Toss around and coat with the oil. Cook for a few minutes until bright in color. Add the tomato past and stir around. Add a big pinch of saffron and two cups of water.

  3. Bring to a boil and then reduce the heat to medium low. Place the cover on the pot but leave it open a bit. Cook for 40 to 45 minutes. If it seems like it is drying out, add more water. You are looking for a thick sauce to develop.

  4. Get the pasta going.

  5. Add the cherry tomatoes into the sauce and let them cook down while the pasta is cooking.

  6. Drain the pasta, reserving some pasta water, and toss with the sauce. Add some pasta water to thin it out for that extra special something.

  7. Grate a macadamia nut on a microplane over the top of the pasta. Enjoy!