Description
A vibrant pasta dish featuring roasted eggplant, sweet cherry tomatoes, and a simple fresh tomato sauce. Finished with fresh basil and Parmesan, this recipe is a healthy yet satisfying vegetarian meal that’s perfect for weeknights or summer gatherings.
Ingredients
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Incorporate the Roasted Vegetables: Add the roasted eggplant cubes and blistered cherry tomatoes into the skillet. Stir gently to combine.
- 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.
- 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.
- 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.
Notes
- Enjoy this pasta immediately while warm for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: Roasted Eggplant Pasta, Vegetarian Pasta, Summer Pasta Dish