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Roasted Eggplant Pasta

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Roasted Eggplant Pasta is a fresh, hearty vegetarian dish made with tender roasted eggplant, sweet cherry tomatoes, and a vibrant tomato sauce tossed with pasta, basil, and parmesan. Perfect for late-summer meals or weeknight dinners.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings
  • Category: Dinner
  • Method: Roasted
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

  • 2 medium globe eggplants, cut into cubes
  • 3 tbsp extra-virgin olive oil, divided
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 pint cherry tomatoes
  • 4 ripe large tomatoes, grated or blended
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 tsp crushed red pepper flakes (optional)
  • 12 oz short pasta (rigatoni, ziti, paccheri, etc.)
  • 1/2 cup fresh basil leaves, chopped
  • Grated Parmesan cheese, for serving

Instructions

  1. Preheat oven to 425°F. Toss cubed eggplant with 2 tbsp olive oil, salt, and pepper. Roast on a sheet pan for 25–30 minutes, flipping halfway.
  2. On another pan, toss cherry tomatoes with 1 tbsp olive oil and roast for 10–12 minutes until bursting. Set aside.
  3. Heat olive oil in a skillet over medium heat. Sauté onion until translucent, then add garlic and red pepper flakes, cooking for 1 minute.
  4. Add grated tomatoes, season with salt and pepper, and simmer for 10–15 minutes until slightly thickened.
  5. Stir in roasted eggplant and cherry tomatoes.
  6. Meanwhile, cook pasta in salted water until very al dente. Reserve 1 cup of pasta water, then drain.
  7. Transfer pasta to the skillet with sauce, adding 1/2 cup of pasta water. Simmer 2–3 minutes until sauce clings to pasta. Add more water if needed.
  8. Remove from heat, stir in chopped basil, and adjust seasoning.
  9. Serve topped with more basil, grated parmesan, and a drizzle of olive oil.

Notes

  • Use canned tomatoes or marinara sauce when fresh tomatoes aren’t in season.
  • Add anchovies, capers, or olives for a deeper, savory flavor.
  • Japanese eggplant can be used as a substitute for globe eggplant.
  • For a vegan version, skip parmesan or use a plant-based alternative.
  • Leftovers reheat well with a splash of water or olive oil.

Nutrition

Find it online: https://savorymomskitchen.com/roasted-eggplant-pasta/