Roasted Eggplant Pasta
This Roasted Eggplant Pasta is a delightful vegetarian dish that combines the rich, smoky flavor of roasted eggplant with al dente pasta and a simple garlic sauce. Perfect for a comforting weeknight meal or an elegant dinner party.
Equipment
- 1 Baking tray
- 1 Large pot for boiling pasta
- 1 Large skillet or frying pan
- 1 Colander for draining pasta
Ingredients
- 2 medium eggplants About 1.5 pounds.
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic Minced.
- 1 can diced tomatoes 14 ounces.
- ½ teaspoon red pepper flakes Optional for heat.
- 12 ounces dried pasta Penne or rigatoni recommended.
- ½ cup grated Parmesan cheese Plus additional for serving.
- to taste fresh basil leaves For garnish.
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the eggplants into 1-inch cubes. In a bowl, toss the eggplant cubes with 2 tablespoons of olive oil, salt, and black pepper until well coated. Spread the eggplant evenly on a baking tray.
- Roast the eggplants in the preheated oven for about 25 minutes, stirring halfway through to ensure even cooking.
- While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for about 1 minute until fragrant.
- Stir in the canned diced tomatoes, letting the mixture simmer for about 5 minutes. Add reserved pasta water if the sauce is too thick.
- Add the roasted eggplants and cooked pasta to the sauce, tossing everything together. Adjust seasoning with additional salt and pepper if needed.
- Remove the pan from heat and stir in the grated Parmesan cheese until well combined.
- Serve in bowls, garnished with fresh basil and additional Parmesan cheese if desired.
Notes
Feel free to add your favorite vegetables or protein for a heartier dish.
This pasta can be made ahead and reheated, but fresh eggplant flavor is best enjoyed right away.
For a vegan version, omit the Parmesan cheese or substitute with a vegan option.