Roasted Eggplant and Tomato Pasta Recipe
Roasted Eggplant and Tomato Pasta turns humble veggies into a bold, saucy celebration that even your pasta-phobic friends will adore. This dish combines tender eggplant and juicy tomatoes, roasted to caramelized perfection, then tossed with al dente pasta and fragrant herbs. It’s the kind of dinner that makes you question why you ever settled for boring spaghetti. Quick to prep, easy to cook, and vegan to please your conscience, this recipe delivers vibrant flavor without the fuss. Perfect for impressing guests or treating yourself after a long day — because you deserve that gourmet glow, no matter what.
Roasted Eggplant and Tomato Pasta Recipe
A vegan, roasted vegetable pasta bursting with savory eggplant, sweet tomatoes, and fresh herbs for a hearty meal.
Ingredients
- 1 large eggplant diced (about 2 cups)
- 3 large tomatoes chopped
- 3 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- Salt and pepper to taste
- 12 oz pasta penne or spaghetti
- Fresh basil leaves chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- Toss eggplant and tomatoes with olive oil, garlic, oregano, salt, and pepper. Spread on a baking sheet.
- Roast vegetables for 25–30 minutes until tender and caramelized.
- Meanwhile, cook pasta according to package instructions; drain and reserve some pasta water.
- Mix roasted veggies with pasta; add reserved water to loosen sauce if needed.
- Garnish with fresh basil and serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 7g
Vitamins and Minerals (Per Serving)
- Vitamin A: 15%
- Vitamin C: 20%
- Calcium: 8%
- Iron: 12%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Add a splash of balsamic vinegar for tang.
- Toss in olives or capers for briny pops.
- Use gluten-free pasta to keep it allergen-friendly.
- Freshly cracked black pepper adds a nice kick.
