This roasted eggplant pasta is one of my favorite ways to enjoy late-summer produce. The combination of tender roasted eggplant, sweet roasted cherry tomatoes, and a fresh tomato sauce creates a dish that feels both hearty and light. Tossed with al dente pasta, fresh basil, and a sprinkle of parmesan, it’s the kind of meal I find myself craving again and again.

Why You’ll Love This Recipe

I love how this pasta makes eggplant the star of the dish. Instead of frying, I roast it, which makes it lighter but still deeply flavorful. The addition of roasted cherry tomatoes brings little bursts of sweetness, while the fresh tomato sauce keeps everything bright and summery. It’s a vegetarian dish, but so satisfying that I never feel like it’s missing anything. Plus, the whole recipe comes together in under an hour, making it perfect for weeknights or relaxed weekend dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Globe eggplants (medium size, cut into cubes)

• Extra-virgin olive oil

• Kosher salt and freshly cracked black pepper

• Cherry tomatoes

• Ripe large tomatoes

• Onion

• Garlic cloves

• Crushed red pepper flakes (optional)

• Short pasta (rigatoni, ziti, paccheri, or similar)

• Fresh basil leaves

• Grated Parmesan cheese

Directions

1. Preheat the oven to 425°F. Toss the cubed eggplant with olive oil, salt, and pepper. Spread on a sheet pan and roast for 25–30 minutes, flipping halfway through.

2. Roast cherry tomatoes on a separate pan with olive oil for 10–12 minutes until they start to burst. Set aside.

3. Grate or blend the ripe tomatoes until pulpy.

4. In a large skillet, heat olive oil and sauté onion until translucent. Add garlic and red pepper flakes, cooking briefly.

5. Add grated tomatoes, season with salt and pepper, and simmer for 10–15 minutes until slightly thickened.

6. Stir in the roasted eggplant and cherry tomatoes.

7. Meanwhile, cook the pasta in salted water until very al dente, saving about 1 cup of pasta water.

8. Transfer pasta to the skillet with the sauce, adding about ½ cup pasta water. Let it simmer for 2–3 minutes until the sauce clings to the pasta. Add more water if needed.

9. Remove from heat, stir in chopped basil, and adjust seasoning.

10. Serve topped with extra basil, parmesan, and a drizzle of olive oil.

Servings and timing

This recipe serves 4 to 6 people. Prep time takes about 15 minutes, while cooking time is around 30 minutes, so the total time is about 45 minutes.

Variations

• I sometimes swap in canned tomatoes or marinara sauce if fresh tomatoes aren’t in season.

• Adding anchovies with the onion and garlic gives the sauce a deep, savory flavor without making it taste fishy.

• Capers or olives can transform this pasta into something closer to puttanesca.

• Japanese eggplant works beautifully as an alternative to globe eggplant.

Storage/Reheating

I find this pasta tastes best right after it’s cooked, but leftovers keep well in the fridge for up to 3 days. I store them in an airtight container and reheat gently on the stove with a splash of water or olive oil to loosen the sauce.

FAQs

Do I need to salt the eggplant before roasting?

No, I don’t salt the eggplant for this recipe. Modern eggplants are bred to be mild, and roasting takes care of any bitterness while keeping the process simpler.

Can I make this recipe ahead of time?

Yes, I often prepare the roasted vegetables and tomato sauce a day in advance. I store them separately in the fridge and finish the pasta just before serving.

What type of pasta works best?

I prefer short shapes with ridges, like rigatoni, ziti, or paccheri. They catch the sauce beautifully, but orecchiette or penne work just as well.

Can I make it vegan?

Yes, simply skip the parmesan or use a dairy-free alternative. The dish is naturally vegetarian, so it’s easy to keep plant-based.

How do I prevent the sauce from drying out?

I always save at least a cup of pasta water. Adding it in as needed while tossing the pasta keeps the sauce silky and prevents it from getting too dry.

Conclusion

This roasted eggplant pasta is a dish I turn to whenever I want something comforting yet fresh. With roasted vegetables, a simple tomato sauce, and plenty of fresh basil, it brings all the flavors of summer together in one bowl. Whether I make it on a weeknight or for a special dinner, it’s always a hit at the table.

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