Description
Roasted Eggplant Pasta is a flavorful Italian-inspired dish featuring tender, caramelized eggplant cubes and burst cherry tomatoes combined with a fresh tomato sauce. This hearty pasta blends the sweetness of roasted vegetables with aromatic garlic, onion, and basil for a satisfying vegetarian meal. Parmesan cheese adds a savory finish, making it perfect for weeknight dinners.
Ingredients
- 1 3/4-2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly cracked black pepper
- 1 1/2 cups cherry tomatoes (any color or variety)
- 2 very ripe large tomatoes
- 1/2 medium onion, diced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes (optional)
- 12 ounces pasta such as rigatoni, ziti, paccheri, canneroni, or any short, tubular shape
- 1/4 cup chopped fresh basil leaves, plus more for serving
- Grated Parmesan cheese, for serving
Instructions
- Preheat oven to 425ºF. Place cubed eggplant on a large, rimmed sheet pan and drizzle with 3 tablespoons olive oil. Toss and spread in an even layer. Season with salt and pepper to taste and roast for 25 to 30 minutes, tossing halfway through, until golden.
- About 15 minutes before eggplant is done, place cherry tomatoes on a small sheet pan, drizzle with 1 tablespoon olive oil, and roast for 10 to 12 minutes until just starting to burst. Set aside.
- Cut a thin piece off the bottom of each large tomato and grate on the largest holes of a box grater into a bowl, stopping before reaching the skin. Set aside.
- In a large skillet, heat remaining 2 tablespoons olive oil over medium heat. Cook diced onion until translucent, about 3 to 4 minutes. Add garlic and crushed red pepper flakes if using; cook 30 seconds more.
- Add grated tomatoes, season with 1 teaspoon salt and 1/2 teaspoon pepper, bring to a simmer and cook until slightly thickened, about 10 to 15 minutes.
- Add roasted eggplant and cherry tomatoes to the skillet. Reduce heat to very low while cooking pasta.
- Bring a large pot of salted water to boil. Cook pasta until very al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the rest.
- Add pasta and 1/2 cup pasta water to skillet. Increase heat to medium. Simmer, stirring often until sauce thickens and pasta is perfectly cooked, 2 to 3 minutes. Add more pasta water if dry. Remove from heat and stir in chopped basil. Adjust salt and pepper to taste.
- Serve pasta drizzled with olive oil, extra basil, and a generous dusting of grated Parmesan cheese.
Notes
Eggplant can be substituted with zucchini or mushrooms for variation. Make the sauce ahead and refrigerate for up to 2 days; reheat gently before combining. Store leftovers in airtight container up to 3 days; reheat with a splash of water or pasta water to loosen sauce. If eggplant is bitter, salt and drain it before roasting to reduce bitterness. Adjust chili flakes to control spice level.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting, Simmering
- Cuisine: Italian