Roasted Eggplant and Tomato Pasta

Looking for a quick, delectable pasta dish that’ll impress friends or family? Roasted eggplant and tomato pasta might be just what you need. This dish pairs the slightly smoky, rich flavor of roasted eggplant with the bright, zesty taste of tomatoes. Combined with pasta, fresh herbs, and a sprinkle of parmesan, it’s a taste of Italy right at your table. Plus, it’s packed with vitamins, antioxidants, and fiber. Let’s dive into this easy, flavorful meal.

Why Make Roasted Eggplant and Tomato Pasta?

• Quick and Easy: Despite being gourmet, the meal requires minimal preparation and takes only 10 minutes to bring everything together.
• Nutrient-Rich: Eggplants are full of antioxidants, while tomatoes provide Vitamin C and potassium.
• Customizable: You can add your favorite herbs, spices, and proteins to personalize the dish.

Roasted eggplant and tomato pasta is a delightfully simple yet sophisticated dish that can brighten any mealtime. The medley of roasted flavors and fresh herbs creates a satisfying taste that’s sure to impress. It’s the kind of recipe you’ll turn to time and time again for a quick dinner or entertaining guests.

Roasted Eggplant and Tomato Pasta

Experience a simple yet gourmet meal with this roasted eggplant and tomato pasta recipe. Ready in just 10 minutes, it's perfect for a quick dinner or a healthy lunch.

Author: Samantha Benjamin Cuisine: Vegan

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 70 mins Rest Time 10 mins Total Time 1 hr 35 mins Difficulty: Beginner Servings: 1

Ingredients

Servings

• tbsp olive oil

• 2 eggplants (large)

• 5 roma tomatoes

• 4 garlic cloves

• 1 red onion (diced)

• 2 tsp italian herbs

• 500 g dried pasta

• 1 can of diced tomatoes

• 1 salt and pepper

Instructions

1. Prepare the oven

   Preheat the oven to 180C. Prepare the vegetables for roasting by peeling the garlic,topping the aubergine and cubing it. Then cut the fresh Roma tomatoes into large chunks.

2. Roasting the vegetables

   Put the eggplants, tomatoes and garlic onto a baking sheet. Drizzle the olive oil on the vegetables with the herbs, salt and pepper. Toss them to coat everything in the herbs and olive oil then place in the oven to roast for 1 hour until the eggplant is completely soft.

3. Cooking the pasta

   While the vegetables are roasting in the oven , cook the pasta in salted water according to the instructions on the package.

4. Make the pasta sauce

   In a pan sauté the diced onion, then add the roasted vegetables and the canned tomatoes and cook down for 10 minutes.

5. Combine and service

   Pour the vegetables and sauce over the pasta. Toss together and serve.

Note

Tips and Variations

• Add Protein: Mix in grilled chicken or shrimp for added protein.
• Change Up the Veggies: Try roasted zucchini, bell peppers, or mushrooms for a different flavor profile.
• Spice It Up: Add red pepper flakes or crushed chili for extra heat.

Keywords: roasted eggplant, tomato pasta, pasta recipe,

Rate this recipe: