Description
This Eggplant and Fresh Tomato Pasta is a delicious and hearty dish that combines tender eggplant, juicy tomatoes, and flavorful garlic, all tossed with pasta and topped with fresh basil and Parmesan cheese.
Ingredients
Scale
Main Ingredients:
- 1 3/4–2 pounds globe eggplant (about 2 medium) cut into 1-inch cubes
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly cracked black pepper
- 1 1/2 cup cherry tomatoes
- 2 very ripe large tomatoes
- 1/2 medium onion, diced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper flakes
- 12 ounces pasta such as rigatoni, ziti, paccheri, canneroni, or any short, tubular shape
- 1/4 cup chopped fresh basil leaves
- grated Parmesan cheese, for serving
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C).
- Roast eggplant: Toss the eggplant with 4 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- Make sauce: In a large skillet, heat the remaining olive oil and sauté the onion, garlic, and red pepper flakes. Add the cherry tomatoes and large tomatoes, cooking until they break down.
- Cook pasta: Cook the pasta according to package instructions.
- Combine: Toss the cooked pasta with the roasted eggplant, tomato sauce, and basil.
- Serve: Serve the pasta topped with Parmesan cheese and additional basil.
Notes
- You can add other vegetables like bell peppers or mushrooms for extra flavor.
- For a vegan version, skip the Parmesan cheese or use a dairy-free alternative.
- This dish is best served fresh but can be stored in the refrigerator for a few days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 5 mg