Tomato Eggplant Aubergine Pasta

Savor the comforting flavors of Mediterranean-inspired cuisine with this Tomato Eggplant Aubergine Pasta recipe, a perfect fusion of roasted eggplant, juicy cherry tomatoes, and fresh basil. This vibrant, vegetarian pasta dish is packed with wholesome ingredients, like golden-tender eggplant roasted to perfection, sautéed garlic, and a hint of spice from crushed red pepper flakes. Tossed in a light, flavorful tomato-based sauce and finished with a sprinkle of Parmesan cheese, this recipe offers a balanced combination of textures and zest. Ready in just 45 minutes, it’s an ideal choice for a quick weeknight dinner that doesn’t compromise on taste. Serve it with a drizzle of extra virgin olive oil for a touch of indulgence and watch it become a family favorite. Perfect for pasta lovers searching for a healthy and hearty meal!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Eggplant (Aubergine)
• 2 cups Cherry tomatoes
• 12 oz Pasta (spaghetti or penne)
• 4 tbsp Extra virgin olive oil
• 3 Garlic cloves
• 1 cup Fresh basil leaves
• 1 cup Parmesan cheese
• 0.5 tsp Crushed red pepper flakes
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cups Water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplant into 1-inch cubes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle 0.5 teaspoon of salt, and toss to coat evenly. Roast in the oven for 20 minutes, flipping halfway, until the eggplant is golden and tender.

Step 3

While the eggplant roasts, heat 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 before draining.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Mince the garlic cloves and sauté them for 1-2 minutes until fragrant.

Step 5

Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Step 6

Add the roasted eggplant, crushed red pepper flakes, and the reserved pasta water to the skillet. Stir everything together and simmer for 3-4 minutes to blend the flavors.

Step 7

Once the sauce thickens slightly, add the cooked pasta to the skillet. Toss to coat the pasta evenly in the sauce.

Step 8

Tear the fresh basil into smaller pieces and sprinkle it over the pasta. Season with black pepper and additional salt to taste.

Step 9

Serve the pasta in bowls topped with grated Parmesan cheese and an extra drizzle of olive oil if desired.

Nutrition Facts

Serving size	2290.6 grams (2290.6g)

Amount per serving	% Daily Value*
Calories	1611

Total Fat 89.50g	115%
Saturated Fat 26.60g	133%
Polyunsaturated Fat 0.00g
Cholesterol 89mg	30%
Sodium 3064mg	133%
Total Carbohydrate 153.70g	56%
Dietary Fiber 26.00g	93%
Total Sugars 27.90g
Protein 60.50g	121%

Vitamin D 0IU	0%
Calcium 1102mg	85%
Iron 7mg	39%
Potassium 2121mg	45%

*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: 48.5%

Protein: 14.6%

Carbs: 37.0%