Roasted Eggplant & Tomato Pasta (Mediterranean Style)
This Roasted Eggplant & Tomato Pasta (Mediterranean Style) features tender, caramelized eggplant and juicy cherry tomatoes roasted with olive oil, garlic, and herbs, then tossed with al dente pasta and finished with fresh basil and a sprinkle of feta or Parmesan. It’s hearty, healthy, and bursting with rustic Mediterranean flavors.
Total time
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4
Ingredients
For the Roasted Vegetables:
1 large eggplant, diced (1-inch cubes)
1 pint cherry tomatoes, halved
4 garlic cloves, unpeeled
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp dried oregano
For the Pasta:
12 oz (340g) whole wheat or regular penne
½ cup crumbled feta cheese
¼ cup chopped fresh basil
2 tbsp chopped kalamata olives (optional)
Zest of 1 lemon
Extra olive oil for drizzling
Instructions
Step 1: Roast the Vegetables (35 minutes)
1. Preheat oven to 425°F (220°C).
2. On a baking sheet, toss eggplant, cherry tomatoes, and garlic cloves with olive oil, salt, pepper, and oregano.
3. Roast for 30–35 minutes, stirring once halfway through, until eggplant is golden and soft, and tomatoes are bursting.
4. Remove garlic cloves, squeeze the roasted garlic out of skins, and mash it with a fork.
Step 2: Cook the Pasta (10–12 minutes during roasting)
1. While vegetables roast, cook pasta in salted water according to package directions until al dente.
2. Drain and reserve ½ cup of pasta water.
Step 3: Combine (5 minutes)
1. In a large bowl, toss pasta with roasted vegetables, mashed garlic, lemon zest, and a splash of pasta water if needed.
2. Add crumbled feta, fresh basil, and olives (if using).
3. Drizzle with extra olive oil and toss gently.
Tips
- Add chickpeas or grilled chicken for protein.
- Use gluten-free pasta if needed.
- Make it spicy with a pinch of red pepper flakes.
Frequently asked questions FAQs
Q: How long does this dish keep?
A: 3–4 days in the fridge in an airtight container.
Q: Can I serve this cold like a pasta salad?
A: Yes! It tastes great chilled or at room temperature.
Q: What’s a good substitute for eggplant?
A: Zucchini, bell peppers, or mushrooms work well.
Nutrition Information
Calories: ~420
Protein: 11g
Carbohydrates: 52g
Fat: 18g
Saturated Fat: 4g
Fiber: 7g
Sugar: 9g
Sodium: 340mg