Roasted Eggplant Pasta: 3 Simple Italian Layers
Roasted Eggplant Pasta is a comforting Italian-style dish made with caramelized eggplant cubes, tomato sauce, garlic, and pasta, finished with Parmesan cheese and fresh herbs.
Ingredients
1 large eggplant cut into cubes
3 tablespoons olive oil
1 small onion chopped
3 cloves garlic minced
2 cups crushed tomatoes
1 teaspoon dried oregano
300 g pasta such as penne or rigatoni
½ cup grated Parmesan cheese
Salt and black pepper to taste
¼ cup chopped fresh basil
Instructions
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Preheat oven to 425°F or 220°C.
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Toss eggplant cubes with olive oil, salt, and pepper.
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Spread on a baking sheet and roast for 25 minutes, stirring halfway.
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Cook pasta in salted boiling water until al dente and reserve some pasta water.
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Heat olive oil in a skillet and cook chopped onion until soft.
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Add garlic and cook briefly until fragrant.
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Stir in crushed tomatoes and oregano and simmer for 10 minutes.
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Add roasted eggplant to the sauce and mix gently.
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Add cooked pasta and toss to combine, adding pasta water if needed.
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Serve with Parmesan cheese and fresh basil.
Notes
Roasting eggplant at high heat helps create caramelized edges and deeper flavor.