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Roasted Eggplant Pasta Recipe

Roasted Eggplant Pasta

A delightful and easy-to-make pasta dish featuring roasted eggplant and a savory tomato sauce.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 large eggplant cut into cubes
  • 1 small yellow onion chopped
  • 1-2 Tablespoons oil
  • 1/2 teaspoon garlic powder
  • 2-3 cups tomato sauce
  • 1 16 oz. box pasta noodles see notes
  • salt & black pepper to taste
  • fresh basil optional

Equipment

  • Sheet Pan

Method
 

  1. Preheat oven to 400F.
  2. Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes – flip halfway through roasting time.
  3. Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means 'to the tooth' – the pasta should have a bite to it and not be too soft.
  4. Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
  5. Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

Notes

Feel free to use your favorite type of pasta, such as spaghetti, penne, or fusilli. For extra flavor, add a sprinkle of parmesan cheese on top before serving.