Roasted Eggplant Pasta
A vibrant pasta dish featuring roasted eggplant, sweet cherry tomatoes, and a simple fresh tomato sauce. Finished with fresh basil and Parmesan, this recipe is a healthy yet satisfying vegetarian meal that’s perfect for weeknights or summer gatherings.
Equipment
- 2 large sheet pans
- 1 Medium mixing bowl
- 1 box grater (or blender/food processor)
- 1 Large skillet or frying pan
- 1 large pot (for boiling pasta)
- Wooden spoon or spatula
- Colander (for draining pasta)
- Measuring Cups and Spoons
Ingredients
- 2 medium globe eggplants about 1 ¾–2 pounds, cut into 1-inch cubes
- 6 tablespoons extra-virgin olive oil divided
- Kosher salt to taste
- Freshly cracked black pepper to taste
- 1 ½ cups cherry tomatoes any variety
- 2 large very ripe tomatoes
- ½ medium onion diced
- 4 garlic cloves thinly sliced
- ½ teaspoon crushed red pepper flakes optional, or more to taste
- 12 ounces short pasta rigatoni, ziti, paccheri, or similar
- ¼ cup fresh basil leaves chopped (plus extra for serving)
- Freshly grated Parmesan cheese for serving
Instructions
- Prepare the Eggplant for Roasting: Begin by preheating your oven to 425°F (220°C). Line one or two large sheet pans with parchment paper for easier cleanup. Cut the globe eggplants into 1-inch cubes, keeping the pieces uniform so they roast evenly. Place the cubes on the sheet pan, drizzle with 3 tablespoons of olive oil, and toss well with your hands to coat every piece. Spread them out in a single layer—avoid crowding, or they will steam instead of caramelize. Season generously with salt and freshly cracked black pepper.
- Roast the Eggplant Until Golden: Transfer the sheet pan to the oven and roast for about 25 to 30 minutes, stirring once halfway through to ensure even browning. The eggplant is ready when the cubes are golden brown on the outside, soft in the center, and slightly crisp around the edges. Remove from the oven and set aside, keeping them on the tray until needed.
- Roast the Cherry Tomatoes Separately: While the eggplant is roasting, prepare the cherry tomatoes. Place them on a smaller sheet pan and drizzle with 1 tablespoon olive oil. Roast in the oven during the last 10 to 12 minutes of the eggplant’s cooking time. The tomatoes should start to blister and release their juices but remain mostly intact. Once roasted, remove from the oven and set aside.
- Create the Fresh Tomato Base: While the vegetables roast, prepare the sauce. Take the ripe large tomatoes and slice a thin piece off the bottom (opposite the stem). Using a box grater over a mixing bowl, grate the tomatoes until only the skins remain in your hand, which you can discard. The grated tomatoes will form a pulpy, fresh sauce base. If preferred, you can roughly chop the tomatoes and pulse them quickly in a blender instead, keeping them slightly chunky. Set aside.
- Sauté Onion, Garlic, and Seasonings: In a large skillet or frying pan, heat the remaining 2 tablespoons olive oil over medium heat. Add the diced onion and cook for about 3 to 4 minutes, stirring occasionally, until it turns translucent and fragrant. Next, add the thinly sliced garlic and optional red pepper flakes, cooking for just 30 seconds—long enough for the garlic to release its aroma without burning.
- Build the Tomato Sauce: Pour the grated tomatoes into the skillet with the onion mixture. Season with about 1 teaspoon of salt and ½ teaspoon black pepper, adjusting later to taste. Allow the mixture to simmer gently over medium heat for 10 to 15 minutes, stirring occasionally, until it thickens slightly and the raw flavor of the tomatoes has mellowed. The sauce should look glossy and lightly reduced.
- Incorporate the Roasted Vegetables: Once the sauce has thickened, add the roasted eggplant cubes and blistered cherry tomatoes directly into the skillet. Stir gently to combine, being careful not to mash the tomatoes. Lower the heat to very low to keep the mixture warm while you prepare the pasta.
- Cook the Pasta Al Dente: Bring a large pot of well-salted water to a boil. Add the pasta and cook it 2 minutes less than the package instructions so it remains very al dente. Before draining, carefully scoop out 1 cup of the starchy pasta cooking water and set it aside. Drain the pasta in a colander.
- Marry the Pasta with the Sauce: Increase the skillet’s heat to medium and add the drained pasta along with ½ cup reserved pasta water to the tomato-eggplant mixture. Stir well to coat the pasta. At first, it may look a bit soupy, but as it cooks, the pasta will absorb the liquid and the sauce will cling beautifully to every piece. Stir continuously for 2 to 3 minutes, adding splashes of pasta water as needed until the pasta reaches the perfect tenderness and the sauce looks glossy and well-bound.
- Finish with Basil and Serve: Remove the skillet from the heat. Stir in the chopped fresh basil, taste, and adjust the seasoning with more salt and pepper if needed. To serve, drizzle with a little extra olive oil, sprinkle generously with grated Parmesan cheese, and garnish with a few extra basil leaves for freshness.Enjoy this pasta immediately while warm, as the flavors are at their peak right after cooking.
Notes
- Roast for flavor: Caramelize the eggplant at high heat so it becomes golden and slightly crisp instead of soft or oily.
- Blistered tomatoes matter: Roasting cherry tomatoes separately keeps them sweet and juicy, adding brightness to the dish.
- Cook pasta underdone: Boil pasta 2–3 minutes less than package directions so it finishes cooking in the sauce and absorbs flavor.
- Save pasta water: The starchy liquid is essential to help bind the sauce and give it a silky, restaurant-style finish.
- Season in layers: Salt the eggplant, pasta water, and tomato sauce individually to create balanced, well-rounded flavor.
- Finish with freshness: Add basil and a drizzle of quality olive oil right before serving for the best aroma and taste.
- Cheese lightly: Parmesan adds depth, but avoid overloading—it should complement the vegetables, not overwhelm them.
