Mediterranean Pasta with Roasted Tomatoes and Eggplant
This rustic Mediterranean pasta features sweet roasted cherry tomatoes and tender caramelized eggplant tossed with olive oil, garlic, fresh herbs, and pasta. Finished with a touch of lemon zest and optional feta or olives, it’s light yet comforting — a perfect balance of savory, tangy, and umami-rich flavors.
⏱ Time:
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Ingredients:
For the Roasted Veggies:
1 medium eggplant, cubed (~½-inch)
1½ cups cherry tomatoes, halved
3 tbsp extra virgin olive oil
1 tsp dried oregano
½ tsp chili flakes (optional)
Salt & pepper to taste
For the Pasta:
250g (about 9 oz) whole wheat or regular pasta (penne, fusilli, or spaghetti)
2 tbsp olive oil
3 cloves garlic, thinly sliced
Zest of 1 lemon
2 tbsp fresh parsley or basil, chopped
¼ cup crumbled feta cheese or grated parmesan (optional)
Optional: Kalamatas olives, capers, or a spoon of pesto for variation
Instructions:
1. Roast the Tomatoes and Eggplant:
Preheat oven to 200°C (400°F).
Toss cubed eggplant and cherry tomatoes with olive oil, oregano, chili flakes (if using), salt, and pepper.
Spread on a parchment-lined baking sheet. Roast for 25–30 minutes, tossing once halfway, until golden and soft.
2. Cook the Pasta:
Boil pasta in salted water according to package directions. Reserve ½ cup pasta water, then drain.
3. Make the Base Sauce:
In a large skillet, heat 2 tbsp olive oil over medium.
Add sliced garlic and sauté until golden and fragrant, about 1 minute.
Add the roasted veggies and stir to combine.
Add drained pasta and a splash of reserved pasta water. Toss gently to coat everything.
4. Finish and Serve:
Stir in lemon zest and fresh herbs. Taste and adjust salt/pepper.
Serve warm, topped with crumbled feta or parmesan.
Optional: Add a drizzle of good olive oil or a spoonful of basil pesto before serving.
Tips:
Salt eggplant: For less bitterness, toss cubed eggplant with salt, let sit 15 mins, then rinse and pat dry before roasting.
Add protein: Chickpeas, grilled chicken, or tuna make it heartier.
No oven? Sauté the eggplant and tomatoes in a skillet until softened and caramelized.
❓ Frequently asked questions FAQ:
Q: Can I make this ahead of time?
A: Yes! It reheats well. Store in an airtight container in the fridge for up to 3 days.
Q: What pasta works best?
A: Short pasta like penne or fusilli holds the roasted veggies well, but spaghetti also works if that’s what you have.
Q: Can I make it vegan?
A: Yes, just skip the cheese or use plant-based alternatives.
Nutrition information
Calories: ~420
Protein: 11g
Carbs: 52g
Fat: 20g
Fiber: 7g
Sugar: 8g