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Roasted Eggplant Pasta

Delicious Roasted Eggplant Pasta: A Taste of Summer Joy

This Roasted Eggplant Pasta is a delightful homage to fresh seasonal ingredients, showcasing the essence of summer in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni or Penne Choose short pasta shapes that catch the sauce beautifully.
For the Sauce
  • 1 medium Eggplant Provides main flavor and texture; choose medium or small for less wateriness.
  • 1 medium Onion Adds sweetness; optional but recommended for depth of flavor.
  • 3 cloves Garlic Essential for imparting aromatic flavor.
  • 4 large Fresh Tomatoes Prefer in-season, ripe tomatoes for optimal taste.
  • 1 cup Cherry Tomatoes Roasted to enhance sweetness.
For Serving
  • 1/2 cup Parmesan Cheese Freshly grated for best results.
  • 1/4 cup Fresh Basil Adds brightness and freshness.
Optional Ingredients
  • 2 fillets Anchovies For extra umami, if desired.
  • 2 tbsp Capers For a briny kick.
  • 1/2 cup Olives Choose your favorite variety for added saltiness.

Equipment

  • oven
  • Skillet
  • Baking Sheet
  • large pot
  • Large Bowl

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C).
  2. Cube the eggplant into bite-sized pieces, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until golden brown.
  3. On a separate sheet, roast cherry tomatoes for 10-12 minutes until they burst and caramelize.
  4. Sauté chopped onion in olive oil for 5-7 minutes, add minced garlic and red pepper flakes, and cook for an additional minute.
  5. Grate fresh tomatoes and combine with the sautéed mixture. Simmer for 10-15 minutes.
  6. Fold roasted eggplant and cherry tomatoes into the sauce and let cook for an additional 2-3 minutes.
  7. Cook the rigatoni or penne until al dente, reserving 1 cup of pasta water before draining.
  8. Mix the drained pasta and sauce in the skillet, adding reserved pasta water to achieve desired consistency.
  9. Stir in chopped basil and serve with a drizzle of olive oil and freshly grated Parmesan cheese.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 50gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 25mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 800IUVitamin C: 25mgCalcium: 180mgIron: 3mg

Notes

Choose medium or small eggplants to ensure better texture. Always reserve some pasta water for sauce consistency.

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