This Eggplant Pasta is a fun and tasty dish full of flavor! With roasted eggplant mixed into perfectly cooked pasta, you’ll enjoy every bite.
I love how the eggplant adds a creamy texture that makes the dish special. Sometimes, I even sneak in extra veggies—shh, don’t tell anyone! 🍆
Key Ingredients & Substitutions
Eggplant: Fresh eggplant is essential for this recipe. You can also try using zucchini or mushrooms if you want a different flavor or can’t find eggplant.
Pasta: Rotini holds onto the sauce nicely, but any short pasta like penne or fusilli works great too. Gluten-free pasta is a good alternative if you’re avoiding gluten.
Parmesan Cheese: This adds a nice salty flavor. If you’re vegetarian, make sure to get non-animal rennet cheese. Nutritional yeast is an excellent dairy-free substitute if needed.
Olive Oil: Extra virgin olive oil adds flavor, but you can swap it for avocado oil or a light vegetable oil if you like.
How Do You Perfectly Roast Eggplant?
Roasting eggplant brings out its natural sweetness, which enhances your pasta dish. Here are my tips for roasting it perfectly:
- Cut the eggplant into even cubes to ensure they roast evenly.
- Don’t skip the oil! It helps in browning and gives a nice flavor.
- Spread the cubes out on the baking sheet in a single layer to avoid steaming.
- Stir halfway through the roasting time for even cooking.
Keep an eye on them after 20 minutes; you want them golden and tender but not mushy! Perfect roasted eggplant is key to this dish.
Eggplant Pasta
Ingredients You’ll Need:
For The Pasta:
- 12 oz rotini or any short pasta
For The Eggplant and Sauce:
- 1 medium eggplant (about 1 lb), cut into 1-inch cubes
- 3 tbsp olive oil, divided
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
For Garnishing:
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (plus more to serve)
How Much Time Will You Need?
This delicious Eggplant Pasta will take about 10 minutes to prep and about 30 minutes total, including cooking and roasting. You’ll spend a bit of time roasting the eggplant and simmering the sauce, but it’s worth every second!
Step-by-Step Instructions:
1. Roast the Eggplant:
Preheat your oven to 425°F (220°C). In a bowl, toss the cubed eggplant with 2 tablespoons of olive oil. Sprinkle with salt and pepper. Spread the eggplant cubes on a baking sheet in a single layer and roast for about 20-25 minutes until they are golden and tender. Remember to stir them halfway through for even cooking!
2. Cook the Pasta:
While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside.
3. Sauté the Onion and Garlic:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it is soft and translucent. Then, add the minced garlic and cook for another minute until it’s fragrant. Your kitchen will smell amazing!
4. Make the Sauce:
Stir in the crushed tomatoes, dried oregano, and red pepper flakes (if using). Season with salt and pepper. Let the sauce simmer over low heat for about 10 minutes, stirring occasionally.
5. Combine Everything:
Once the eggplant is roasted, add it to the sauce and gently mix everything together. Let it heat through for about 2-3 minutes.
6. Toss the Pasta:
Add the cooked pasta to the skillet with the eggplant sauce. Toss everything together until the pasta is well coated with the sauce.
7. Garnish and Serve:
Finally, stir in the chopped fresh parsley and sprinkle with grated Parmesan. Serve immediately, and don’t forget to add extra Parmesan on the side if you’d like!
Enjoy your vibrant and comforting eggplant pasta! It’s a hearty dish that’s perfect for any night of the week!
Can I Use a Different Type of Pasta?
Absolutely! While rotini works well for this dish, you can use any short pasta like penne, fusilli, or even gluten-free pasta if you prefer. Just make sure to adjust cooking times according to the pasta type you choose!
Can I Prepare the Eggplant Ahead of Time?
Yes! You can roast the eggplant a day ahead and store it in an airtight container in the fridge. Just reheat it gently in the sauce when you’re ready to serve. This can save you time on busy nights!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat or in the microwave until heated through. You may want to add a little olive oil or water to prevent it from drying out.
Can I Add Other Vegetables to This Dish?
Definitely! Feel free to add other vegetables like bell peppers, zucchini, or spinach to the sauce for added flavor and nutrition. Just sauté them along with the onion for the best results!
