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Roasted Eggplant Pasta

Sophia
Caramelized eggplant with pasta in a garlicky tomato sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean-Inspired
Servings 4
Calories 420 kcal

Ingredients
  

For the Roasted Eggplant:

  • 1 large eggplant about 1 lb, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

For the Pasta and Sauce:

  • 12 oz rigatoni or penne pasta
  • 1 can 15 oz crushed tomatoes
  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese optional

For Garnish (Optional):

  • 2 tbsp chopped fresh basil
  • Extra Parmesan cheese

Instructions
 

  • Preheat oven to 425°F. Toss eggplant with oil, salt, and pepper; roast 20-25 minutes, flipping halfway.
  • Boil pasta in salted water until al dente; drain, reserving 1/2 cup water.
  • Heat 2 tbsp oil in skillet; cook onion and garlic 3-4 minutes. Add tomatoes, oregano, red pepper flakes, salt, pepper; simmer 10 minutes. Stir in eggplant.
  • Toss pasta with sauce; add pasta water if needed. Stir in Parmesan.
  • Garnish with basil and Parmesan. Serve hot.

Notes

Nutrition (per serving):
  • Calories: 420 kcal
  • Protein: 12g
  • Carbohydrates: 60g
  • Fiber: 6g
  • Sugars: 8g
  • Fat: 16g
  • Saturated Fat: 3g Source: USDA Food Database (2025). Values are approximate.