Description
Eggplant and Fresh Tomato Pasta is a vibrant, flavorful dish that encapsulates the essence of summer dining. Featuring roasted eggplant and juicy tomatoes, this pasta recipe creates a rich sauce that’s both satisfying and easy to prepare. Ideal for family dinners or casual get-togethers, it brings together fresh ingredients for a nutritious meal in under an hour. This dish is not only versatile—serving beautifully as a main course or side—but also perfect for meal prep, ensuring delicious leftovers throughout the week. With its healthy fats from olive oil and an abundance of vegetables, you can indulge guilt-free. Dive into this delightful vegetarian creation that everyone will love!
Ingredients
- 1 3/4–2 pounds globe eggplant, cubed
- 6 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1 1/2 cups cherry tomatoes
- 2 large ripe tomatoes
- 1/2 medium onion, diced
- 4 garlic cloves, sliced
- 12 ounces pasta (rigatoni or similar)
- 1/4 cup fresh basil leaves
Instructions
- Preheat your oven to 425ºF. Toss cubed eggplant with 3 tablespoons olive oil, salt, and pepper on a sheet pan, then roast for about 25-30 minutes.
- Place cherry tomatoes on another sheet pan with 1 tablespoon olive oil and roast for about 10-12 minutes.
- Grate the large tomatoes into a bowl or blend briefly until smooth but chunky.
- In a skillet, heat remaining olive oil and sauté diced onion until translucent. Add garlic and red pepper flakes, cooking until fragrant.
- Stir in grated tomatoes; season with salt and pepper. Simmer until slightly thickened (10-15 minutes).
- Combine roasted eggplant and cherry tomatoes in the skillet.
- Cook pasta until al dente; reserve one cup of pasta water before draining.
- Mix pasta with tomato mixture in the skillet, adding reserved water as needed to adjust consistency.
- Stir in chopped basil before serving.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 385
- Sugar: 9g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Choose very ripe tomatoes for maximum flavor. Salting the eggplant helps remove excess moisture. Feel free to add other seasonal vegetables like zucchini or bell peppers.