Roasted eggplant and tomato pasta is one of those dinners that tastes way bigger than the ingredient list. The eggplant roasts until golden and soft, the tomatoes concentrate and sweeten, and everything gets tossed with pasta and garlic so it feels like something you’d get at a neighborhood Italian place. If you want a meatless dinner that still feels hearty and satisfying, this one pulls its weight.
Roasted Eggplant and Tomato Pasta with Garlic and Basil
Roasted Eggplant and Tomato Pasta with Garlic and Basil
Ingredients
- 1 large eggplant (about 1½ pounds), cut into 1-inch cubes
- 12 ounces pasta (rigatoni or penne work best)
- 2 cups cherry or grape tomatoes
- 4 tablespoons olive oil
- 5 cloves garlic minced
- 1½ teaspoons kosher salt divided
- ¾ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon onion powder
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves torn
- ½ cup pasta cooking water (reserved)
Instructions
- Preheat the oven to 425°F.
- Place the cubed eggplant onto a large rimmed baking sheet. Add the cherry tomatoes.
- Drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt, ½ teaspoon black pepper, Italian seasoning, crushed red pepper flakes, and onion powder. Toss everything until evenly coated.
- Spread the eggplant and tomatoes into a single layer so they roast instead of steam.
- Roast for 25 to 30 minutes, stirring once halfway through, until the eggplant is golden and tender and the tomatoes are blistered.
- While the vegetables roast, bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until just tender. Before draining, reserve ½ cup of the pasta cooking water.
- Drain the pasta and set aside.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the roasted eggplant and tomatoes to the skillet along with the cooked pasta.
- Pour in about ¼ cup of the reserved pasta water and toss everything together until coated.
- Add the remaining ½ teaspoon kosher salt and remaining ¼ teaspoon black pepper.
- Sprinkle in the Parmesan cheese and toss again until the sauce lightly coats the pasta. Add more pasta water if needed to loosen the sauce.
- Turn off the heat and stir in the torn basil just before serving.
- Serve immediately with extra Parmesan on top if desired.
Notes
Cut the eggplant into evenly sized cubes so it roasts evenly.
If the eggplant sticks to the pan, let it roast undisturbed longer before stirring.
Short pasta shapes like rigatoni hold the roasted tomato juices better than long pasta.
