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–+ servings

Roasted Eggplant Pasta

A delicious and healthy pasta dish featuring roasted eggplant, garlic, and a rich tomato sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta
  • 12 oz Pasta (spaghetti or penne) Choose your favorite type of pasta.
Eggplant
  • 1 large Eggplant Cut into cubes.
Tomato Sauce
  • 1 can Crushed tomatoes 28 oz can.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
Cheese
  • 1/2 cup Parmesan cheese Grated, for serving.
Olive Oil
  • 3 tablespoons Olive oil For roasting eggplant.
Fresh Basil
  • 1/4 cup Fresh basil Chopped, for garnish.

Method
 

Roast Eggplant
  1. Preheat the oven to 400?F (200?C). Toss the cubed eggplant with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.
Cook Pasta
  1. In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare Sauce
  1. In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and saut? for 1 minute until fragrant. Add crushed tomatoes, oregano, and basil. Simmer for 10 minutes.
Combine
  1. Add the roasted eggplant to the sauce and stir to combine. Toss the cooked pasta with the sauce until well coated.
Serve
  1. Serve the pasta hot, garnished with grated Parmesan cheese and fresh basil.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 400mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For a spicier version, add red pepper flakes to the sauce.

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