Description

This Eggplant and Fresh Tomato 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.

Ingredients

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

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Instructions

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.
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.
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.
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.
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.
Once the eggplant is ready, add it to the skillet with the roasted cherry tomatoes. Reduce heat to very low.
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.
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.
Serve with additional olive oil, chopped basil, and grated Parmesan cheese.

Notes

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: 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.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 330
Sugar: 12g
Sodium: 400mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 7g
Protein: 7g
Cholesterol: 5mg