Spaghetti with Roasted Eggplant & Burst Tomatoes
This pasta dish brings together caramelized roasted eggplant, sweet burst cherry tomatoes, garlic, olive oil, and fresh herbs for a simple yet elevated Mediterranean-style meal. It’s naturally vegetarian, can be made vegan, and is full of fiber, flavor, and comfort.
Total Time:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minute
Servings: 4
Ingredients:
For the Roasted Eggplant:
1 medium eggplant, cut into 1-inch cubes
2 tbsp olive oil
Salt & pepper, to taste
For the Tomato Sauce:
3 tbsp olive oil
4 cloves garlic, thinly sliced
1 pint cherry tomatoes
1 tsp chili flakes (optional)
Salt & pepper, to taste
1 tsp dried oregano
¼ cup chopped fresh basil (plus more for garnish)
Zest of ½ lemon (optional)
Pasta:
10 oz (280g) spaghetti (or any long pasta)
Pasta cooking water (reserve ½ cup)
Optional Toppings:
Grated Parmesan or vegan cheese
Toasted pine nuts
Crumbled feta
Extra olive oil drizzle
Instructions:
1. Roast the Eggplant:
Preheat oven to 425°F (220°C).
Toss cubed eggplant with olive oil, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and soft.
2. Cook the Pasta:
In a large pot, cook spaghetti in salted water until al dente.
Reserve ½ cup pasta water, then drain.
3. Make the Burst Tomato Sauce:
In a large skillet, heat olive oil over medium heat.
Add garlic and chili flakes; sauté for 30 seconds.
Add cherry tomatoes, oregano, salt, and pepper. Cook for 8–10 minutes, pressing down gently until they burst and form a saucy base.
Stir in lemon zest and fresh basil.
4. Combine:
Add drained pasta and roasted eggplant to the tomato skillet.
Toss everything together with a splash of pasta water to loosen the sauce. Adjust salt and pepper.
Garnish with more basil and toppings of choice.
Notes:
Eggplant Tip: No need to salt and drain unless it’s large and seedy.
Gluten-Free: Use gluten-free pasta.
Make it Vegan: Skip dairy-based toppings.
Tips:
- Use heirloom or multicolor cherry tomatoes for a pop of flavor and color.
- Add capers or olives for briny depth.
- Toss in a few sundried tomatoes for a richer flavor.
Frequently asked questions FAQs:
Q: Can I use canned tomatoes instead of fresh?
A: Yes — use a 14 oz can of cherry or diced tomatoes. Simmer until thick.
Q: Can I make it ahead?
A: Yes. Reheat gently with a splash of water or olive oil.
Q: How can I add protein?
A: Add chickpeas, grilled chicken, or white beans.
Nutrition Information
Calories: ~400
Protein: 11g
Fat: 18g
Carbohydrates: 60g
Fiber: 7g
Sugars: 9g
Sodium: 320mg