This Roasted Eggplant with Tomatoes Pasta recipe is easy to make with fresh eggplant and cherry tomatoes for a quick, filling weeknight dinner that’s Vegan.
This pasta dish is perfect for those who love eggplant! The fresh tomatoes give this pasta dish a nice, fresh flavor. It’s a simple Italian recipe that’s a great dish to make to use up garden vegetables.
This quick pasta recipe is ready in 30 minutes!
Also, you can add some fresh tomato sauce to this pasta dish to give it some extra flavor and consistency.
Roasted eggplant is a great way to prepare fresh eggplant with little prep time. You can use it as a vegetable side dish or make caponata with it.
Alternatively, you can serve this at room temperature as a pasta salad.
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Roasted Eggplant Pasta Recipes
Use garden vegetables to make this recipe extra fresh and flavorful.
Ingredients
*The full printable recipe is in the recipe card below where you can adjust the servings.
- medium shells pasta
- eggplant
- cherry tomatoes
- extra virgin olive oil
- garlic
- extra virgin olive oil
- parsley
- salt andblack pepper to taste
Instructions Summary
First, preheat the oven to 400F.
Then, cook the pasta in a large pot of salted water according to package instructions for al dente in salted water, drain and set aside.
Meanwhile, clean the eggplant and cherry tomatoes. Cut the eggplant into 1-inch cubes and leave the eggplant skin on. Use a sharp knife (serrated knives work best to cut through the tough skin.) The smaller the cubes, the quicker they’ll roast.
Then, in a large bowl, add the eggplant cubes, cherry tomatoes, salt and black pepper to taste. Stir until the vegetables are evenly coated.
Next, line a large baking sheet or sheet pan with parchment paper. This step prevents the vegetables from sticking to the pan and ensures even roasting. It also makes cleanup a lot easier, as the paper catches any stray juices or caramelized bits.
Then, spread the eggplant mixture in a single, even layer on the prepared baking sheet (lined with parchment paper.) Ensure the vegetables aren’t too crowded because it allows them to roast properly rather than steam. If they’re too close together, they won’t get a crispy and caramelized texture.
Next, put baking sheet in oven and roast eggplant at 400F for about 20 minutes. At the halfway point, give the vegetables a quick stir to ensure even roasting and until the eggplant turns golden brown.
The eggplant should be soft and slightly browned on the edges. The cherry tomatoes will have burst, releasing their sweet juices and becoming tender.
Next, in the pot in which you cooked the pasta, add olive oil and garlic and cook on medium-high heat until garlic starts to brown. Remove the garlic and stir in the roasted vegetables. Add fresh chopped parsley.
Additions and Substitutions
- Add pecorino romano or grated parmesan cheese for some extra flavor.
- Use your favorite pasta instead of medium shells.
- Add some red pepper flakes for some spicy heat.
- Add a cup of marinara sauce, if you’d like and have it on hand.
- At the end, add some fresh basil for a sweet aromatic touch.
Storage
Store leftovers in an airtight container for up two to three days for maximum freshness.
This easy recipe is great for weeknight dinners especially when you want a vegetarian dish. This eggplant recipe is delicious, easy and a great way to use up garden tomatoes.
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Equipment
Ingredients
- 12 oz medium shells pasta
- 1 1/2 lb Italian eggplant (You may use Chinese, Japanese or baby eggplant)
- 1 lb cherry tomatoes (You may use grape tomatoes.)
- 4 cloves garlic
- 1/4 cup extra virgin olive oil
- 1/2 cup chopped parsley
- salt and pepper to taste
Instructions
- First, preheat the oven to 400F.
- Then, cook the pasta according to package directions for al dente in salted water, drain and set aside.
- Meanwhile, clean the eggplant and cherry tomatoes. cut the eggplant into 1-inch cubes and leave the eggplant skin on. Use a sharp knife (serrated knives work best to cut through the tough skin.) The smaller the cubes, the quicker they’ll roast.
- Then, in a large bowl, add the eggplant cubes, cherry tomatoes, salt and black pepper to taste. Stir until the vegetables are evenly coated.
- Next, line a large baking sheet or baking dish with parchment paper. This step prevents the vegetables from sticking to the pan and ensures even roasting. It also makes cleanup a lot easier, as the paper catches any stray juices or caramelized bits.
- Then, spread the eggplant mixture in a single layer on the prepared baking sheet (lined with parchment paper.) Ensure the vegetables aren’t too crowded because it allows them to roast properly rather than steam. If they’re too close together, they won’t get a crispy and caramelized texture.
- Next, put baking sheet in oven and roast eggplant at 400F for about 20 minutes. At the halfway point, give the vegetables a quick stir to ensure even roasting. The eggplant should be soft and slightly browned on the edges. The cherry tomatoes will have burst, releasing their sweet juices and becoming tender.
- Next, in the pot in which you cooked the pasta, add olive oil and garlic and cook on medium/high heat until garlic starts to brown. Remove the garlic and stir in the roasted vegetables and drained, cooked pasta. Add fresh chopped parsley.
Notes
Storage
Store in the refrigerator in an airtight container for up to five days for maximum flavor.Did You Make This Recipe?
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