Roasted Eggplant Pasta

I make this Roasted Eggplant Pasta when I want a comforting, flavorful dish that highlights simple ingredients. Tender roasted eggplant blends beautifully with pasta and a savory tomato-based sauce for a satisfying and wholesome meal.

Why You’ll Love This Recipe

I love how roasting the eggplant brings out its natural sweetness and creates a rich, almost creamy texture. The pasta absorbs all the delicious flavors from the sauce, making every bite deeply satisfying. I also appreciate how versatile this recipe is, since I can easily add herbs, cheese, or extra vegetables depending on what I have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 large eggplant, cut into cubes

• 2 tablespoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 12 ounces pasta (penne, rigatoni, or spaghetti)

• 3 cloves garlic, minced

• 1 can (14–15 ounces) crushed tomatoes

• 1/2 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes (optional)

• 1/2 cup grated Parmesan cheese

• 1/4 cup fresh basil, chopped

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I toss the eggplant cubes with olive oil, salt, and black pepper, then spread them in a single layer on the baking sheet.

3. I roast the eggplant for 25–30 minutes, turning halfway through, until golden and tender.

4. While the eggplant roasts, I cook the pasta according to package instructions until al dente, then reserve a little pasta water and drain.

5. In a large skillet, I sauté the minced garlic over medium heat for about 30 seconds until fragrant.

6. I add the crushed tomatoes, oregano, and red pepper flakes, and let the sauce simmer for 8–10 minutes.

7. I stir the roasted eggplant into the sauce and mix well.

8. I add the cooked pasta to the skillet, tossing everything together. If needed, I add a splash of reserved pasta water to loosen the sauce.

9. I finish with grated Parmesan and fresh basil before serving.

Servings and timing

This recipe serves about 4 people.

I usually spend around 15 minutes preparing the ingredients and about 30 minutes cooking. In total, I have this dish ready in approximately 45 minutes.

Variations

I sometimes add sautéed mushrooms or spinach for extra vegetables. If I want a richer version, I stir in a spoonful of ricotta or fresh mozzarella at the end. I also enjoy adding a drizzle of balsamic glaze for a touch of sweetness.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm the pasta in a skillet over medium heat with a splash of water or broth to refresh the sauce. I can also microwave individual portions, stirring halfway through for even heating.

FAQs

Do I need to peel the eggplant?

I usually leave the skin on because it softens during roasting and adds texture.

How do I prevent eggplant from becoming soggy?

I roast it at a high temperature and spread it out in a single layer to encourage browning.

Can I make this recipe vegan?

Yes, I simply omit the Parmesan or use a plant-based alternative.

What type of pasta works best?

I like using penne or rigatoni because the sauce clings well to the ridges.

Can I make this ahead of time?

Yes, I prepare it in advance and reheat gently before serving.

Conclusion

I love how this Roasted Eggplant Pasta turns simple ingredients into a rich and comforting meal. The tender eggplant, savory tomato sauce, and fresh herbs create a dish that feels hearty, flavorful, and perfect for any occasion.

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