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Eggplant and Fresh Tomato Pasta Recipe

Eggplant and Fresh Tomato Pasta Recipe
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★★★★★

5.3 from 24 reviews

A vibrant and flavorful Eggplant and Fresh Tomato Pasta combining roasted eggplant and cherry tomatoes with a fresh homemade tomato sauce, basil, and Parmesan cheese. This dish is perfect for a satisfying vegetarian meal with fresh, seasonal ingredients and a balance of textures and tastes.

Ingredients

Scale

Vegetables and Herbs

  • 1 3/4–2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
  • 1 1/2 cups cherry tomatoes (any color or variety)
  • 2 very ripe large tomatoes
  • 1/2 medium onion, diced
  • 4 garlic cloves, thinly sliced
  • 1/4 cup chopped fresh basil leaves, plus more for serving

Pantry

  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 12 ounces pasta (such as rigatoni, ziti, paccheri, or any short tubular shape)
  • Grated Parmesan cheese, for serving

Instructions

  1. Roast Eggplant: Preheat your oven to 425ºF. Place the cubed eggplant on a large, rimmed baking sheet and drizzle with 3 tablespoons of olive oil. Toss to coat evenly, spread the eggplant in a single layer, seasoning with salt and pepper. Roast for 25 to 30 minutes until golden brown, tossing halfway through. If needed, use two pans to avoid overcrowding.
  2. Roast Cherry Tomatoes: About 15 minutes before the eggplant is done, place cherry tomatoes on a small sheet pan. Drizzle with 1 tablespoon olive oil and roast for 10 to 12 minutes until they just start to burst. Remove and set aside.
  3. Prepare Fresh Tomato Sauce: Cut a thin slice off the bottom (opposite the stem) of each large tomato. Grate the tomatoes on the largest holes of a box grater into a medium bowl, stopping before the skin. Alternatively, roughly chop and blend briefly for a pulpy texture. Set aside.
  4. Sauté Onion and Garlic: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Cook diced onion until translucent and slightly soft, about 3 to 4 minutes. Add garlic and crushed red pepper flakes (if using) and cook for another 30 seconds until fragrant.
  5. Simmer Tomato Sauce: Add the grated tomatoes to the skillet. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook until slightly thickened, about 10 to 15 minutes.
  6. Add Roasted Vegetables: Stir the roasted eggplant and cherry tomatoes into the sauce. Reduce heat to very low while you cook the pasta.
  7. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than package instructions. Reserve 1 cup of pasta water and drain the rest.
  8. Combine Pasta and Sauce: Add the pasta and 1/2 cup of reserved pasta water to the skillet. Increase heat to medium and let gently simmer, stirring often, until the sauce thickens and pasta finishes cooking, about 2 to 3 minutes. Add more pasta water as needed if the sauce seems too dry. Remove from heat and stir in chopped basil. Adjust salt and pepper to taste.
  9. Serve: Plate the pasta, drizzle with additional olive oil, sprinkle with more fresh basil, and finish with a generous dusting of grated Parmesan cheese.

Notes

  • You can substitute pasta shapes with your favorites as long as they are short and tubular for best sauce adherence.
  • For a spicier dish, increase the crushed red pepper flakes or add fresh chili slices.
  • This recipe is vegetarian but not vegan due to the Parmesan cheese; use a vegan cheese alternative if desired.
  • Roasting vegetables in a single layer is key to even caramelization.
  • Reserve pasta water carefully as it helps emulsify and thicken the sauce.
  • Leftover pasta is best enjoyed within 2 days and can be reheated gently with a splash of water or olive oil.

Nutrition

Keywords: eggplant pasta recipe, fresh tomato pasta, vegetarian Italian dinner, roasted eggplant recipe, easy pasta dishes

Find it online: https://biteandenjoy.com/eggplant-and-fresh-tomato-pasta-recipe/