Eggplant and Fresh Tomato Pasta

This Roasted Eggplant Pasta is a celebration of late-summer produce. A light, and bright-tasting eggplant-tomato sauce cloaks al dente pasta to make the most delicious vegetarian meal. With its perfect blend of roasted eggplant, fresh tomatoes, and basil, this dish is a delightful way to enjoy the flavors of the season.

Why You’ll Love This Recipe

This Eggplant and Fresh Tomato Pasta is not only simple to make but also full of fresh, vibrant flavors. The eggplant is roasted until golden and tender, adding a rich, savory depth to the dish. The tomatoes provide a natural sweetness and acidity, creating a perfectly balanced sauce. With the addition of fresh basil and a generous sprinkle of Parmesan, each bite is bursting with flavor. It’s a satisfying and hearty vegetarian meal that will appeal to everyone.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 3/4-2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes

• 6 tablespoons extra-virgin olive oil, divided

• Kosher salt and freshly cracked black pepper

• 1 cup cherry tomatoes (any color or variety)

• 2 very ripe large tomatoes

• 1/2 medium onion, diced

• 4 garlic cloves, thinly sliced

• 1/2 teaspoon crushed red pepper flakes, or more to taste (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

Directions

1. Preheat oven to 425ºF. Place cubed eggplant on a large, rimmed sheet pan and drizzle with 3 tablespoons olive oil. Toss, and spread the eggplant in an even layer. Season with salt and pepper and roast for 25-30 minutes, tossing halfway through.

2. About 15 minutes before the eggplant finishes roasting, place cherry tomatoes on a small sheet pan and drizzle with 1 tablespoon olive oil. Roast until they begin to burst, about 10-12 minutes. Set aside.

3. While the vegetables roast, make the tomato sauce. Cut a thin piece off the bottom of each tomato and grate them on the largest holes of your box grater into a medium mixing bowl. Stop grating just before reaching the skin. Set aside.

4. In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Cook the onion until slightly soft and translucent, about 3-4 minutes. Add the garlic and chili flakes (if using); cook for 30 more seconds.

5. Add the grated tomatoes to the skillet and season with salt and pepper. Bring to a simmer and cook for about 10-15 minutes until the sauce thickens slightly.

6. Once the eggplant is ready, add it to the skillet with the roasted cherry tomatoes. Reduce heat to very low.

7. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until very al dente, about 2 minutes less than package instructions. Save 1 cup of pasta water before draining.

8. Add the cooked pasta and 1/2 cup pasta water to the skillet. Stir to combine and cook for 2-3 minutes, adding more pasta water if needed until the sauce thickens and the pasta is fully coated. Remove from heat and stir in the chopped basil. Taste and adjust seasoning if needed.

9. Serve with additional olive oil, chopped basil, and grated Parmesan cheese.

Servings and Timing

• Servings: 4 to 6

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Variations

• Add protein: For a heartier meal, you can add roasted chicken or sautéed shrimp to the pasta.

• Gluten-free option: Use gluten-free pasta for a gluten-free version of this dish.

• Vegan: Omit the Parmesan cheese to make this dish vegan-friendly.

• Extra veggies: Feel free to add other vegetables like zucchini, bell peppers, or spinach to the sauce.

Storage/Reheating

Though best eaten fresh, leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over low heat, adding a little pasta water if necessary to loosen up the sauce. You can also reheat in the microwave.

FAQs

1. Can I use other types of eggplant?

Yes, you can use other varieties of eggplant, but globe eggplant is ideal for this recipe due to its texture and flavor.

2. Can I make this dish in advance?

Yes, you can prepare the sauce and roast the eggplant and tomatoes a day ahead. Store each component separately in the fridge and assemble the pasta on the day you plan to serve it.

3. What pasta works best for this dish?

Short, tubular pasta like rigatoni, ziti, or paccheri works best because it captures the sauce in each bite. However, you can use any pasta you prefer.

4. Can I substitute canned tomatoes for fresh ones?

If fresh tomatoes are not available, you can use canned tomatoes. Use about 2 cups of crushed or diced tomatoes as a substitute for the fresh tomatoes.

5. How do I know when the eggplant is done roasting?

The eggplant should be golden and tender when it’s done roasting. You can check by poking it with a fork – it should be soft.

6. Can I freeze this dish?

This pasta dish is best enjoyed fresh but can be frozen without the pasta. The roasted eggplant and tomato sauce can be stored in an airtight container for up to 3 months. Reheat thoroughly before serving.

7. Can I use store-bought marinara sauce instead of fresh tomatoes?

Yes, if you’re short on time, you can use store-bought marinara sauce instead of the fresh tomatoes. Just make sure to add the roasted cherry tomatoes for extra sweetness.

8. How do I make this recipe spicier?

You can increase the amount of crushed red pepper flakes or add a bit of fresh chopped chili to the tomato sauce for extra heat.

9. Can I use a different cheese for topping?

If you prefer something other than Parmesan, Pecorino Romano or Grana Padano are excellent alternatives.

10. Can I add more vegetables to this dish?

Yes, feel free to add other vegetables like zucchini, bell peppers, or spinach to enhance the flavor and nutritional value of the dish.

Conclusion

This Eggplant and Fresh Tomato Pasta is a simple, yet incredibly flavorful dish that highlights the best of late-summer produce. With tender roasted eggplant, sweet cherry tomatoes, and a fragrant garlic and basil sauce, it’s sure to become a favorite in your recipe repertoire. Whether you’re preparing it for a weeknight meal or a weekend gathering, this dish is bound to impress.