Roasted Eggplant Pasta

I love making this Roasted Eggplant Pasta when I want something hearty, comforting, and full of rich Mediterranean flavor. The roasted eggplant becomes tender and slightly caramelized, blending beautifully with garlic, tomatoes, and herbs. I find it to be a satisfying dish that feels both rustic and elegant at the same time.

Why You’ll Love This Recipe

I love how roasting the eggplant brings out its natural sweetness and gives the dish a deep, savory flavor. I get a wonderful contrast between the tender roasted vegetables and perfectly cooked pasta. I also appreciate how simple the ingredients are, yet the final result tastes like something I would order at a cozy Italian restaurant. It’s a great way for me to enjoy a vegetable-forward meal that still feels filling and comforting.

Ingredients

• 12 oz pasta (penne, rigatoni, or spaghetti)

• 1 large eggplant, cut into cubes

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 can (14 oz) crushed tomatoes

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• Salt to taste

• Black pepper to taste

• 1/4 teaspoon red pepper flakes (optional)

• 1/4 cup grated Parmesan cheese (optional)

• Fresh basil for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I toss the cubed eggplant with 1 tablespoon of olive oil, salt, and pepper, then spread it evenly on the baking sheet.

3. I roast the eggplant for about 25–30 minutes, turning halfway through, until it is golden and tender.

4. While the eggplant roasts, I cook the pasta in salted boiling water according to the package instructions until al dente. I reserve about 1/2 cup of pasta water before draining.

5. In a large skillet, I heat the remaining olive oil over medium heat and sauté the garlic until fragrant.

6. I stir in the crushed tomatoes, oregano, basil, red pepper flakes if using, salt, and pepper. I let the sauce simmer for about 10 minutes.

7. I add the roasted eggplant to the sauce and gently mix to combine.

8. I toss the drained pasta into the skillet and stir everything together, adding a splash of reserved pasta water if needed to loosen the sauce.

9. I garnish with fresh basil and grated Parmesan before serving.

Servings and timing

I usually get about 4 servings from this recipe.

Preparation time: 15 minutes
Cooking time: 35–40 minutes
Total time: about 50–55 minutes

Variations

I sometimes add sautéed mushrooms or spinach for extra vegetables. If I want more protein, I mix in cooked lentils or grilled chicken. I also enjoy adding a splash of balsamic vinegar to the sauce for extra depth. For a creamy version, I stir in a spoonful of ricotta just before serving.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a small splash of water or broth to refresh the sauce and warm it gently on the stovetop or in the microwave. I find that the flavors deepen even more the next day.

FAQs

Can I peel the eggplant before roasting?

I usually leave the skin on because it softens during roasting and adds texture, but I can peel it if I prefer a smoother result.

How do I prevent eggplant from becoming soggy?

I make sure to roast it at a high temperature and spread the cubes out in a single layer so they caramelize instead of steam.

What pasta shape works best?

I like using penne or rigatoni because they hold the sauce well, but spaghetti also works nicely.

Can I make this dish vegan?

I simply skip the Parmesan or use a plant-based alternative to keep the recipe fully vegan.

Can I freeze this pasta?

I can freeze it for up to 2 months, though I find the texture of the eggplant is best when enjoyed fresh or refrigerated for a few days.

Conclusion

I find this Roasted Eggplant Pasta to be a simple yet deeply flavorful dish that highlights the beauty of roasted vegetables. The tender eggplant, savory tomato sauce, and perfectly cooked pasta create a comforting meal that I enjoy making again and again. It’s a reliable recipe that works for both weeknight dinners and relaxed weekend meals.