Description
This Eggplant and Fresh Tomato Pasta is a vibrant, flavorful dish combining roasted eggplant and burst cherry tomatoes with a fresh, homemade tomato sauce. Perfectly al dente pasta is tossed into the rich vegetable mixture and finished with fresh basil and Parmesan cheese for a satisfying vegetarian meal that’s both hearty and refreshing.
Ingredients
Vegetables
- 1 3/4-2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
- 1 1/2 cups cherry tomatoes
- 2 very ripe large tomatoes
- 1/2 medium onion, diced
- 4 garlic cloves, thinly sliced
Oils & Seasonings
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
Other
- 12 ounces pasta (rigatoni, ziti, paccheri, canneroni, or any short tubular shape)
- 1/4 cup chopped fresh basil leaves, plus more for serving
- Grated Parmesan cheese, for serving
Instructions
- Roast Eggplant: Preheat oven to 425ºF. On a large rimmed sheet pan, toss cubed eggplant with 3 tablespoons olive oil, salt, and pepper. Spread in an even layer and roast for 25-30 minutes until golden, flipping halfway through. Use a second sheet pan if needed to avoid overcrowding.
- Roast Cherry Tomatoes: About 15 minutes before eggplant is done, place cherry tomatoes on a small sheet pan, drizzle with 1 tablespoon olive oil, and roast for 10-12 minutes until just starting to burst. Set aside.
- Prepare Fresh Tomato Sauce: Remove a thin slice from the bottom of each large tomato. Grate tomatoes on the largest holes of a box grater into a bowl, stopping before reaching the skin. Alternatively, chop tomatoes roughly and pulse briefly in a blender for a chunky texture.
- Sauté Aromatics: Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Cook diced onion for 3-4 minutes until soft and translucent. Add sliced garlic and red pepper flakes, if using, and cook for 30 seconds more.
- Simmer Tomato Sauce: Add grated fresh tomatoes to the onion mixture. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook for 10-15 minutes until sauce thickens slightly.
- Combine Vegetables: Stir roasted eggplant and cherry tomatoes into the skillet with the sauce. Reduce heat to very low to keep warm while cooking pasta.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than package instructions. Reserve 1 cup pasta water and drain the rest.
- Finish Pasta in Sauce: Add pasta and 1/2 cup reserved pasta water to skillet. Increase heat to medium and gently simmer, stirring often, for 2-3 minutes until sauce thickens and pasta finishes cooking. Add more pasta water if needed to keep sauce moist. Remove from heat and stir in chopped basil. Adjust salt and pepper to taste.
- Serve: Plate pasta and drizzle with extra olive oil, garnish with more basil, and sprinkle generously with grated Parmesan cheese.
Notes
- Use a large skillet to comfortably hold ingredients when combining sauce and pasta.
- Roasting eggplant until golden caramelizes sugars and improves flavor.
- Fresh tomatoes provide a vibrant and fresh sauce base; grating or lightly blending preserves texture.
- Be careful not to overcook pasta in boiling water to maintain perfect texture once finished in sauce.
- This dish is vegetarian and can be made vegan by omitting Parmesan or substituting with a vegan cheese alternative.
- Use any short tubular pasta shape as it holds the chunky sauce well.
