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Roasted Eggplant Pasta

Savory Roasted Eggplant Pasta That Bursts with Summer Flavor

Experience the delightful flavors of Roasted Eggplant Pasta, a perfect blend of fresh ingredients ideal for summer meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 medium Eggplant Adds a creamy texture and richness
  • 1 Onion Provides sweetness, optional
  • 3 cloves Garlic Essential for robust flavor
  • 4 cups Tomatoes Fresh, ripe for best taste
  • 2 cups Cherry Tomatoes Enhance sauce's sweetness when roasted
  • 3 tablespoons Olive Oil Used for roasting and flavor
For the Pasta
  • 12 ounces Pasta Short, tubular shapes like rigatoni or penne
  • 1 cup Parmesan Cheese Use freshly grated for best results
For Serving
  • 1 bunch Fresh Basil Adds a burst of freshness
  • 1 teaspoon Red Pepper Flakes Optional for a little heat

Equipment

  • oven
  • Skillet
  • Sheet Pan
  • Large pot

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 425ºF (220ºC). Gather your ingredients and prepare the eggplant for roasting.
  2. Cut the eggplant into cubes and place on a sheet pan. Drizzle with olive oil, sprinkle with salt and pepper. Toss to combine and roast for 25-30 minutes.
  3. Arrange the cherry tomatoes on a separate pan, drizzle with olive oil and a pinch of salt, and roast alongside the eggplant for 10-15 minutes.
  4. Heat a tablespoon of olive oil in a skillet over medium heat. Add diced onion, cooking until soft. Stir in minced garlic and red pepper flakes.
  5. Grate fresh tomatoes into the skillet with the onions and garlic. Simmer for 10-15 minutes, seasoning with salt and pepper.
  6. Once eggplant and cherry tomatoes are roasted, combine with the sauce.
  7. Bring a large pot of salted water to a boil, cook pasta until al dente, usually about 8-9 minutes. Save 1 cup of pasta water.
  8. Add the drained pasta to the skillet with the sauce and roasted vegetables, adding a splash of reserved pasta water. Cook for 2-3 minutes.
  9. Finish with freshly chopped basil and a drizzle of olive oil, serve warm topped with freshly grated Parmesan cheese.

Notes

For an even easier experience, prepare the sauce a day in advance and keep refrigerated until ready to serve.