This eggplant pasta is a tasty mix of soft eggplant, fresh tomatoes, and pasta. It’s a great way to enjoy veggies in a comforting meal!
Making this dish always reminds me of summer. The smell of tomatoes cooking is heavenly! I love topping it with cheese for an extra yum. You’ll want seconds for sure!
Key Ingredients & Substitutions
Eggplant: A must-have for this dish, eggplant brings a lovely texture. If you can’t find eggplant, zucchini works great as a substitute, though the flavor will change a bit.
Pasta: I recommend rigatoni or spaghetti, but any pasta shape you enjoy will work. Just choose your favorite! If you’re gluten-free, try chickpea or lentil pasta.
Olive Oil: This adds richness to the dish. If you’re looking for a milder taste, you can use avocado oil. It’s healthier too!
Fresh Basil: Adding fresh basil at the end brightens everything up. If it’s not available, dried basil works—just add less since it’s more concentrated.
How Do You Roast Eggplant Perfectly?
Roasting eggplant is key to achieving that delicious, tender texture. Here’s how to do it right:
- Start with fresh eggplant; look for ones that feel firm and heavy for their size.
- Cut it into uniform cubes to ensure even cooking. Toss with olive oil and salt.
- Spread it out on a baking sheet—make sure the pieces aren’t overcrowded to allow for proper roasting.
- Roast at 400°F (200°C) for 20-25 minutes, stirring halfway through for even browning.
This method caramelizes the eggplant and brings out its natural flavor. Don’t rush this step; it makes all the difference!
How to Make Eggplant Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pasta (such as rigatoni or spaghetti)
For the Sauce:
- 1 large eggplant (about 1 lb/450 g), diced into 1/2-inch cubes
- 2 tablespoons olive oil (plus extra for roasting)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz/400 g) crushed tomatoes or tomato puree
- 1/4 cup (60 ml) vegetable broth or water
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh basil leaves, chopped
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This dish takes about 30 minutes to prepare, plus 20-25 minutes for roasting the eggplant. It’s a quick and rewarding meal—perfect for a busy weeknight!
Step-by-Step Instructions:
1. Roast the Eggplant:
Preheat your oven to 400°F (200°C). In a bowl, toss the diced eggplant with a drizzle of olive oil and a pinch of salt. Spread it out on a baking sheet. Roast in the oven for about 20-25 minutes, turning halfway through until golden and tender. This adds great flavor!
2. Cook the Pasta:
While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta cooking water. Once cooked, drain and set aside.
3. Prepare the Sauce:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 4-5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
4. Combine the Ingredients:
Stir in the crushed tomatoes, vegetable broth, dried oregano, and red pepper flakes, if you like some heat! Season with salt and pepper. Let the sauce simmer gently for about 10 minutes to blend the flavors.
5. Mix in the Roasted Eggplant:
Once the eggplant has roasted, add it to the tomato sauce and stir everything together. If the sauce is too thick, use some reserved pasta water to get your desired consistency.
6. Bring it All Together:
Lastly, add the drained pasta to the sauce. Toss everything together until the pasta is well coated with the delicious eggplant tomato sauce.
7. Serve and Enjoy:
Plate your eggplant pasta and garnish with chopped fresh basil and a generous sprinkle of grated Parmesan cheese. Enjoy your hearty and flavorful meal!
Can I Use a Different Type of Pasta?
Absolutely! You can use any pasta shape you prefer, such as penne, fusilli, or even gluten-free pasta if needed. Just follow the cooking instructions for the specific pasta you’re using.
How Do I Make This Dish Vegan?
To make this eggplant pasta vegan, simply omit the Parmesan cheese or substitute it with a nutritional yeast topping or a vegan cheese alternative. The dish is already plant-based!
Can I Prepare This Recipe Ahead of Time?
Yes! You can roast the eggplant and prepare the sauce ahead of time. Just store them separately in the fridge for up to 2 days. When ready to serve, cook the pasta and combine everything on the stovetop until heated through.
What’s the Best Way to Store Leftovers?
Store any leftover eggplant pasta in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if it looks dry.
