Roasted Eggplant Pasta
A delicious and healthy pasta dish combining roasted eggplant, tomatoes, and garlic, perfect for weeknight dinners and special occasions.
Ingredients
Main Ingredients
- 1 large eggplant, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 14 oz canned diced tomatoes
- to taste Salt and pepper
- 1 pound pasta (e.g., spaghetti or penne)
- Fresh basil for garnish
- Parmesan cheese for serving (optional)
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Spread the diced eggplant on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and roast for 25-30 minutes until tender.
Cooking
- While the eggplant is roasting, cook the pasta according to package instructions until al dente.
- In a large skillet, heat a little olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the roasted eggplant and canned tomatoes to the skillet, and simmer for 5-10 minutes, adjusting seasoning if necessary.
- Drain the pasta and add it to the skillet, tossing to combine.
Serving
- Serve topped with fresh basil and parmesan cheese, if desired.
Notes
For a smokier flavor, try grilling the eggplant instead of roasting it. Make sure not to overcrowd the baking sheet for even roasting. Experiment with different herbs or spices to suit your taste.