Roasted Tomato and Eggplant Pasta

Bursting with rustic Mediterranean flavors, this Roasted Tomato and Eggplant Pasta is a quick and wholesome dish that's perfect for weeknight dinners or casual gatherings. Tender cherry tomatoes and hearty eggplant are roasted until caramelized and juicy, then tossed with garlic, fragrant dried herbs, and al dente pasta for a simple yet gourmet meal. A sprinkle of Parmesan cheese and fresh basil adds a finishing touch of creamy, herbaceous flavor. With the option to add a kick of red pepper flakes, this versatile recipe caters to every palate. Ready in under an hour, this vegetarian pasta is a delicious way to savor seasonal produce while keeping it comforting and satisfying.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 12 oz Pasta (spaghetti, penne, or fusilli)
• 16 oz Cherry tomatoes
• 1 large Eggplant
• 4 cloves Garlic cloves
• 4 tbsp Olive oil
• 1 tsp Dried oregano
• 1 tsp Dried basil
• 0.5 tsp Red pepper flakes (optional)
• 0.5 cup Parmesan cheese (grated)
• 0.25 cup Fresh basil leaves
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the cherry tomatoes and place them on a large baking sheet.

Step 3

Dice the eggplant into 1-inch cubes and add them to the baking sheet with the tomatoes.

Step 4

Peel and mince the garlic cloves, then scatter them over the tomatoes and eggplant.

Step 5

Drizzle 3 tablespoons of olive oil over the vegetables. Sprinkle with dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper.

Step 6

Toss the vegetables with your hands to ensure they are evenly coated with oil and seasonings. Spread them out into an even layer.

Step 7

Roast the vegetables in the preheated oven for 25–30 minutes, stirring halfway through, until the tomatoes are blistered and the eggplant is tender.

Step 8

While the vegetables are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Step 9

Once the vegetables are done roasting, transfer them to a large mixing bowl. Use a fork to lightly mash the roasted tomatoes, releasing their juices to create a sauce.

Step 10

Add the cooked pasta to the bowl with the roasted vegetables. Drizzle in the remaining 1 tablespoon of olive oil and toss until the pasta is well coated. If the mixture seems too dry, add reserved pasta water a little at a time until desired consistency is reached.

Step 11

Sprinkle in the grated Parmesan cheese and fresh basil leaves. Toss again to combine.

Step 12

Serve the roasted tomato and eggplant pasta warm, garnished with additional Parmesan cheese and basil if desired.

Nutrition Facts

Serving size	1593.4 grams (1593.4g)

Amount per serving	% Daily Value*
Calories	1813

Total Fat 95.30g	122%
Saturated Fat 31.10g	156%
Polyunsaturated Fat 5.80g
Cholesterol 95mg	32%
Sodium 4967mg	216%
Total Carbohydrate 171.60g	62%
Dietary Fiber 32.20g	115%
Total Sugars 38.30g
Protein 76.50g	153%

Vitamin D 0IU	0%
Calcium 1500mg	115%
Iron 6mg	33%
Potassium 2914mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 16.5%

Carbs: 37.1%