Description
This Easy Eggplant and Fresh Tomato Pasta recipe features roasted eggplant and burst cherry tomatoes combined with a fresh tomato sauce and perfectly cooked pasta. It’s a vibrant, healthy, and satisfying Italian-inspired dish that comes together in about 45 minutes and serves four.
Ingredients
Vegetables
- 1 3/4 - 2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
- 1 1/2 cups cherry tomatoes (any color or variety)
- 2 very ripe large tomatoes
- 1/2 medium onion, diced
- 4 garlic cloves, thinly sliced
Pantry & Seasonings
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt
- Freshly cracked black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 12 ounces pasta (such as rigatoni, ziti, paccheri, cannelloni, or any short tubular shape)
- 1/4 cup chopped fresh basil leaves, plus more for serving
- Grated Parmesan cheese, for serving
Instructions
- Roast the Eggplant: Preheat your oven to 425ºF. Place the cubed eggplant on a large rimmed sheet pan and drizzle with 3 tablespoons of olive oil. Toss to coat evenly and spread the eggplant in a single layer. Season with kosher salt and freshly cracked black pepper to taste. Roast for 25-30 minutes, tossing halfway through, until the eggplant is golden and tender. Use two sheet pans if needed for even roasting.
- Roast the Cherry Tomatoes: About 15 minutes before the eggplant finishes, place the cherry tomatoes on a small sheet pan. Drizzle with 1 tablespoon olive oil and roast for 10-12 minutes until they just begin to burst. Set aside.
- Prepare the Tomato Sauce: Cut a thin slice off the bottom (opposite the stem) of each large tomato, then grate the tomato on the largest holes of a box grater into a medium bowl, stopping before the skin. Alternatively, roughly chop and briefly blend until smooth but still pulpy. Set aside the grated fresh tomato sauce.
- Sauté Onion and Garlic: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens and becomes translucent, about 3-4 minutes. Add the sliced garlic and crushed red pepper flakes (if using), cooking for another 30 seconds until fragrant.
- Simmer the Tomato Sauce: Add the grated tomatoes to the skillet, season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a gentle simmer and cook until the sauce thickens slightly, approximately 10-15 minutes.
- Add Roasted Vegetables to Sauce: Once the eggplant is roasted, add it along with the roasted cherry tomatoes to the skillet. Reduce heat to very low to keep warm while you cook the pasta.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until very al dente, about 2 minutes less than package instructions. Reserve 1 cup of pasta cooking water and drain the rest.
- Combine Pasta and Sauce: Add the pasta and 1/2 cup of the reserved pasta water to the skillet with the sauce and vegetables. Raise heat to medium and gently simmer, stirring often, until the sauce thickens and the pasta finishes cooking, about 2-3 minutes. Add more pasta water if the sauce seems dry. Remove from heat and stir in the chopped fresh basil. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Plate the pasta and drizzle with a little more olive oil. Garnish with additional fresh basil and a generous dusting of grated Parmesan cheese. Enjoy immediately.
Notes
- Using two sheet pans for roasting eggplant helps achieve even cooking and better caramelization.
- Grating the fresh tomatoes instead of blending preserves a nice texture in the sauce.
- Cooking the pasta slightly underdone allows it to finish cooking when combined with the sauce, enhancing flavor absorption.
- Adjust crushed red pepper flakes to your preferred level of spiciness or omit for a milder dish.
- If you don't have fresh basil, dried basil won't provide the same fresh flavor; consider fresh herbs like oregano or parsley as alternatives.
