Roasted Eggplant and Tomato Penne Pasta
Rustic Italian-inspired pasta featuring roasted eggplant and fresh tomatoes with bright basil and warm oregano. The eggplant becomes creamy when roasted, while the tomatoes caramelize into a light sauce. Serve as a vegetarian main course for weeknight dinners or casual gatherings. This version combines roasting for depth with fresh herbs stirred in at the end, balancing cooked and raw flavors.
Ingredients
- 1 eggplant, peeled and diced
- 1 lb pasta, such as gluten-free pennegluten-free pasta1:1dietFull guide →
- ½ cup basil, fresh, chopped
- 1 tsp oregano, dried
- ¼ tsp red pepper flakes
- salt, to taste
- black pepper, to taste
- 4 tomatoes, medium, ripe, roughly chopped
- 1 tbsp tomato paste
- 1 tbsp capers
- 2 tbsp olive oil
- 3 garlic, cloves, minced
- ½ yellow onion, small, chopped
- parmesan cheese, to taste
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit.
- 2
Spread diced eggplant and tomatoes on a baking sheet. Drizzle with oil and season generously with salt and pepper. Bake for 25-30 minutes until eggplant is roasted, stirring halfway through.
- 3
Meanwhile, bring a pot of salted water to rolling boil. Cook pasta according to package directions until al dente. Drain and set aside.
- 4
Heat remaining oil in a wide skillet over medium heat. Add minced garlic and chopped onion, saute until soft, about 2-3 minutes.
- 5
Stir in capers, tomato paste, oregano, and red pepper flakes. Cook for 1 minute.
- 6
Add roasted eggplant and tomato mixture to the pan along with half the basil. Toss to combine.
- 7
Add drained pasta and toss well. Cook for 30 seconds to combine flavors.
- 8
Remove from heat. Stir in remaining basil. Add parmesan cheese to taste and serve immediately.
Tips
Toss eggplant halfway through roasting to ensure even browning and prevent sticking to the pan.
Reserve pasta water before draining; add a splash to the skillet if the mixture seems dry when combining.
Good to Know
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or olive oil if needed.
Prepare ingredients (dice eggplant, chop tomatoes, basil, garlic, onion) up to 1 day ahead. Roast eggplant and tomatoes up to 4 hours ahead; reheat gently before combining with pasta.
Serve immediately after combining pasta and sauce while still warm. Offer additional grated parmesan cheese and crusty bread on the side.
Common Mistakes
Do not skip stirring eggplant halfway through roasting to avoid uneven cooking and burning.
Do not drain pasta too far ahead to avoid it becoming starchy and clumping; combine with sauce shortly after draining.
Do not overcook the final 30-second combine step to avoid mushy pasta.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I prepare this dish ahead?
Yes, roast the eggplant and tomatoes up to 4 hours ahead. Cook pasta just before serving and quickly reheat the roasted vegetables before combining. The basil should be added fresh right before eating for best flavor.
What if I don't have fresh tomatoes?
Use a 14-ounce can of diced tomatoes or crushed tomatoes, reducing the roasting time to 15-20 minutes since canned tomatoes release more liquid. Drain excess liquid if needed.
Can I freeze leftovers?
Freeze in airtight containers for up to 2 months, though the eggplant texture will soften. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding water or olive oil to restore consistency.