Eggplant and Fresh Tomato Pasta
Eggplant and Fresh Tomato Pasta is a vibrant celebration of summer’s produce, offering a delightful balance of flavors and textures. This easy vegetarian dish features roasted eggplant and juicy tomatoes enveloping al dente pasta, making it perfect for family dinners or casual gatherings. With its fresh ingredients, including aromatic garlic and fragrant basil, every bite feels like a sun-soaked afternoon in the Mediterranean. Quick to prepare in under an hour, this meal is not only satisfying but also adaptable to suit various tastes. Enjoy it drizzled with extra olive oil and topped with grated cheese for a comforting finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Roasting, Sautéing, Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 3/4–2 pounds globe eggplant, cubed
- 6 tablespoons extra-virgin olive oil, divided
- 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
- 1/2 teaspoon crushed red pepper flakes (optional)
- 12 ounces pasta (such as rigatoni, ziti, paccheri, canneroni, or any short tubular shape)
- 1/4 cup chopped fresh basil leaves (plus more for serving)
- Grated Parmesan cheese (for serving)
Instructions
- Preheat the oven to 425°F. Toss cubed eggplant with olive oil, salt, and pepper on a large sheet pan. Roast for 25-30 minutes until golden.
- On a separate sheet pan, roast cherry tomatoes with olive oil for about 10-12 minutes until they start to burst.
- Grate large tomatoes using a box grater into a bowl.
- In a skillet, sauté diced onion in olive oil until soft; add sliced garlic and red pepper flakes if desired.
- Stir in grated tomatoes and simmer for 10-15 minutes until thickened.
- Combine roasted vegetables into the skillet with the tomato sauce.
- Cook pasta until very al dente; reserve pasta water before draining.
- Mix cooked pasta with sauce and reserved water; heat gently until combined.
- Serve topped with fresh basil and extra olive oil.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 410
- Sugar: 7g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
Find it online: https://tastykitchenjoy.com/eggplant-and-fresh-tomato-pasta/