Eggplant and Fresh Tomato Pasta
Eggplant and Fresh Tomato Pasta is a delightful summer dish that brings together the vibrant flavors of roasted eggplant and juicy tomatoes. This vegetarian pasta recipe is perfect for family dinners or special gatherings, offering a comforting yet refreshing taste that celebrates seasonal produce. With its light sauce coated over perfectly cooked pasta, it’s a nutritious choice packed with fresh veggies and healthy fats. Best of all, this dish is easy to prepare in under an hour, making it an ideal option for busy weeknights or meal prepping for the week ahead.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Roasting/Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 3/4-2 pounds globe eggplant, cut into 1-inch cubes
- 6 tablespoons extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1 1/2 cups cherry tomatoes
- 2 large ripe tomatoes
- 1/2 medium onion, diced
- 4 garlic cloves, thinly sliced
- 12 ounces pasta (rigatoni or ziti recommended)
- 1/4 cup chopped fresh basil leaves
- Grated Parmesan cheese for serving
Instructions
- Preheat the oven to 425ºF. Toss cubed eggplant with 3 tablespoons olive oil, season with salt and pepper, and roast on a sheet pan for about 25–30 minutes.
- Add cherry tomatoes to a separate sheet pan with remaining olive oil and roast until they start to burst (about 10–12 minutes).
- Grate the large tomatoes into a bowl or blend briefly until pulpy.
- In a skillet, heat remaining olive oil, sauté onions until soft, add garlic and chili flakes if using.
- Stir in grated tomatoes; simmer until thickened (10–15 minutes). Mix in roasted eggplant and cherry tomatoes.
- Cook pasta until al dente; reserve some cooking water before draining.
- Combine pasta with the sauce in the skillet over medium heat, adding reserved water as needed until well-coated.
- Serve topped with fresh basil and grated Parmesan.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 5mg
Find it online: https://dinnerscoop.com/eggplant-and-fresh-tomato-pasta/