Name: Delicious Roasted Eggplant Pasta for Summer Nights
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium globe eggplants (about 1 ¾–2 pounds, cut into 1-inch cubes); 6 tablespoons extra-virgin olive oil (divided); Kosher salt (to taste); Freshly cracked black pepper (to taste); 1 ½ cups cherry tomatoes (any variety); 2 large very ripe tomatoes; ½ medium onion (diced); 4 garlic cloves (thinly sliced); ½ teaspoon crushed red pepper flakes (optional, or more to taste); 12 ounces short pasta (rigatoni, ziti, paccheri, or similar); ¼ cup fresh basil leaves (chopped plus extra for serving); Freshly grated Parmesan cheese (for serving)

Roasted Eggplant Pasta is a vibrant dish that brings together the rich flavors of roasted eggplant, sweet cherry tomatoes, and a simple fresh tomato sauce. It’s the perfect vegetarian meal, ideal for weeknights or summer gatherings, delivering satisfaction with every bite. This recipe captures the essence of Italian cuisine with minimal effort, allowing you to enjoy a delicious and healthy meal any day of the week.

Why You’ll Love This Roasted Eggplant Pasta

This dish is not only flavorful but also versatile. Here’s why you’ll love it:

It’s quick to prepare, taking only 45 minutes.
Roasted eggplant adds a unique, savory flavor.
It’s a healthy vegetarian option packed with nutrients.
Perfect for meal prep, making it easy to enjoy throughout the week.
It can easily be adapted to suit vegan diets with simple swaps.
Combining roasted eggplant and cherry tomatoes creates a delightful taste.
You can serve it as an elegant dinner or a casual summer dish.
This recipe is a great way to introduce more vegetables into your meals.

With its Italian roots, this Roasted Eggplant Pasta makes for a satisfying meal that aligns with healthy eating habits.

Ingredients for Roasted Eggplant Pasta

Gather these items:

2 medium globe eggplants (about 1 ¾–2 pounds, cut into 1-inch cubes)
6 tablespoons extra-virgin olive oil (divided)
Kosher salt (to taste)
Freshly cracked black pepper (to taste)
1 ½ cups cherry tomatoes (any variety)
2 large very ripe tomatoes
½ medium onion (diced)
4 garlic cloves (thinly sliced)
½ teaspoon crushed red pepper flakes (optional, or more to taste)
12 ounces short pasta (rigatoni, ziti, paccheri, or similar)
¼ cup fresh basil leaves (chopped plus extra for serving)
Freshly grated Parmesan cheese (for serving)

How to Make Roasted Eggplant Pasta Step-by-Step

Step 1: Prepare the Eggplant for Roasting: Begin by preheating your oven to 425°F (220°C). Line one or two large sheet pans with parchment paper for easier cleanup. Cut the globe eggplants into 1-inch cubes, place the cubes on the sheet pan, drizzle with 3 tablespoons of olive oil, and toss well. Spread them out in a single layer. Season with salt and black pepper.
Step 2: Roast the Eggplant Until Golden: Transfer the sheet pan to the oven and roast for about 25 to 30 minutes, stirring once halfway through. The eggplant is ready when golden brown and soft in the center. Remove from the oven.
Step 3: Roast the Cherry Tomatoes Separately: While the eggplant is roasting, prepare the cherry tomatoes on a smaller sheet pan, drizzle with 1 tablespoon olive oil, and roast for the last 10 to 12 minutes of the eggplant’s cooking time. Remove from the oven.
Step 4: Create the Fresh Tomato Base: Grate the large ripe tomatoes over a mixing bowl until only the skins remain. Discard the skins. Set the grated tomatoes aside.
Step 5: Sauté Onion, Garlic, and Seasonings: In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Add the sliced garlic and optional red pepper flakes, cooking for 30 seconds.
Step 6: Build the Tomato Sauce: Pour the grated tomatoes into the skillet with the onion mixture. Season with salt and pepper. Simmer for 10 to 15 minutes until thickened.
Step 7: Incorporate the Roasted Vegetables: Add the roasted eggplant cubes and blistered cherry tomatoes into the skillet. Stir gently to combine.
Step 8: Cook the Pasta Al Dente: Boil well-salted water in a large pot. Add the pasta and cook for 2 minutes less than the package instructions. Reserve 1 cup of pasta water, then drain the pasta.
Step 9: Marry the Pasta with the Sauce: Add the drained pasta and ½ cup reserved pasta water to the tomato-eggplant mixture. Stir well and cook for 2 to 3 minutes, adding more pasta water if needed.
Step 10: Finish with Basil and Serve: Remove from heat. Stir in the chopped basil, taste, and adjust salt and pepper. Serve with olive oil, grated Parmesan, and extra basil leaves.

Pro Tips for the Perfect Roasted Eggplant Pasta

Keep these in mind:

Enjoy this pasta immediately while warm for the best flavor.
To enhance the dish, consider adding a splash of balsamic vinegar for depth.
Experiment with different herbs like thyme or oregano for added flavor.

Best Ways to Serve Roasted Eggplant Pasta

This dish pairs beautifully with a simple green salad or garlic bread. You can also serve it as a side dish alongside grilled fish or chicken for a complete meal. If you’re looking for a comforting option, try making it a creamy roasted eggplant pasta sauce by adding a splash of cream.

Delicious Roasted Eggplant Pasta for Summer Nights - Roasted Eggplant Pasta - main visual representation

How to Store and Reheat Roasted Eggplant Pasta

For meal prep, store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or broth to loosen up the sauce. Make sure to stir well to maintain the flavors.

Frequently Asked Questions About Roasted Eggplant Pasta

What’s the secret to perfect Roasted Eggplant Pasta?

The key is to roast the eggplant and tomatoes until they are caramelized and flavorful. This enhances their natural sweetness and adds depth to the dish.

Can I make Roasted Eggplant Pasta ahead of time?

Yes, you can prepare the roasted eggplant and sauce in advance. Simply cook the pasta fresh when you’re ready to serve it to ensure it remains al dente.

How do I avoid common mistakes with Roasted Eggplant Pasta?

A common mistake is overcrowding the roasting pan. Make sure to spread the eggplant in a single layer so it caramelizes instead of steaming.

Variations of Roasted Eggplant Pasta You Can Try

For a twist, consider making a grilled eggplant pasta by using grilled instead of roasted eggplant. You can also try a baked eggplant pasta by layering it with cheese and sauce before baking. If you’re looking for a unique flavor, a roasted aubergine pasta dish can be made by incorporating tahini into the sauce for a Middle Eastern flair.

For more tips on meal prep, check out this guide. If you’re interested in exploring more vegetarian recipes, visit this page. You can also learn about the health benefits of eggplants here.

Enjoy your delicious Roasted Eggplant Pasta!