Roasted Eggplant Pasta Recipe
Description:
This roasted eggplant pasta is a hearty, flavorful vegetarian dish that combines caramelized, tender eggplant with a garlicky tomato sauce and your favorite pasta. Roasting the eggplant enhances its natural sweetness and creates a satisfying, almost meaty texture. Perfect for a cozy weeknight meal or a healthy dinner option.
Ingredients (Serves 4)
For the roasted eggplant:
1 large eggplant (or 2 medium), cut into 1-inch cubes
2 tbsp olive oil
Salt and pepper to taste
For the pasta and sauce:
12 oz (340 g) pasta (penne, rigatoni, or spaghetti)
2 tbsp olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 can (14 oz) crushed tomatoes
1 tsp dried oregano
½ tsp chili flakes (optional)
Salt and pepper to taste
¼ cup fresh basil, chopped
Grated Parmesan or vegan cheese (optional)
Instructions
1. Roast the Eggplant (25–30 mins)
Preheat oven to 425°F (220°C).
Toss eggplant cubes with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway through, until golden and tender.
2. Cook Pasta (10–12 mins)
While the eggplant roasts, bring a large pot of salted water to a boil.
Cook pasta until al dente. Drain and reserve ½ cup of pasta water.
3. Make the Sauce (10 mins)
In a large pan, heat 2 tbsp olive oil over medium heat.
Saute garlic and onion until soft and fragrant (about 3–4 mins).
Add crushed tomatoes, oregano, chili flakes, salt, and pepper. Simmer for 5–7 mins.
4. Combine Everything
Add roasted eggplant to the sauce and stir gently.
Add cooked pasta and a splash of pasta water to loosen the sauce.
Toss to coat and finish with fresh basil and cheese if using.
Time Breakdown
Prep Time: 10 minutes
Roasting Eggplant: 25–30 minutes
Cooking Pasta: 10–12 minutes (simultaneous with roasting)
Making Sauce & Combining: 10 minutes
Total Time: ~40 minutes
Nutritional Info (per serving, estimated)
(Assumes use of penne pasta and no cheese topping)
Calories: 430 kca
Protein: 11
Fat: 14 g
Carbohydrates: 65 g
Fiber: 9 g
Sugar: 10 g
Sodium: 350 mg
FAQs
Q: Can I make this gluten-free?
Yes! Just use your favorite gluten-free pasta.
Q: Can I use zucchini or another vegetable instead of eggplant?
Absolutely. Roasted zucchini, mushrooms, or bell peppers also work well.
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Q: Can I add protein to this dish?
Sure! Grilled chicken, Italian sausage, or chickpeas can be added for extra protein.
Q: Can I make this ahead of time?
Yes. Roast the eggplant and prep the sauce a day ahead. Cook the pasta
and combine just before serving.
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