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Roasted Eggplant Pasta

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A hearty Mediterranean-inspired pasta featuring tender, caramelized roasted eggplant tossed with garlic, tomatoes, and herbs. This comforting yet elegant dish is rich in flavor and perfect for a satisfying vegetable-forward meal.

Ingredients

  • 12 oz (340g) pasta (penne, rigatoni, or spaghetti)
  • 1 large eggplant, cut into cubes
  • 2 tablespoons olive oil, divided
  • 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

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Toss the cubed eggplant with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on the prepared baking sheet.
  3. Roast for 25–30 minutes, turning halfway through, until golden and tender.
  4. Meanwhile, cook pasta in salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
  5. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté garlic until fragrant, about 30 seconds.
  6. Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and black pepper. Simmer for about 10 minutes.
  7. Add roasted eggplant to the sauce and stir gently to combine.
  8. Toss drained pasta into the skillet and mix well, adding reserved pasta water as needed to loosen the sauce.
  9. Garnish with fresh basil and grated Parmesan before serving.

Notes

  • Roast eggplant in a single layer to prevent steaming and ensure caramelization.
  • Add sautéed mushrooms or spinach for extra vegetables.
  • Mix in cooked lentils or grilled chicken for additional protein.
  • Stir in a splash of balsamic vinegar for deeper flavor.
  • For a creamy variation, add a spoonful of ricotta before serving.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/roasted-eggplant-pasta/