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Roasted Eggplant and Tomato Pasta Recipe

A vegan, roasted vegetable pasta bursting with savory eggplant, sweet tomatoes, and fresh herbs for a hearty meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

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)

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Toss eggplant and tomatoes with olive oil, garlic, oregano, salt, and pepper. Spread on a baking sheet.
  3. Roast vegetables for 25–30 minutes until tender and caramelized.
  4. Meanwhile, cook pasta according to package instructions; drain and reserve some pasta water.
  5. Mix roasted veggies with pasta; add reserved water to loosen sauce if needed.
  6. 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.