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.