Eggplant and Fresh Tomato Pasta

Prep Time 15

Cook Time 30

Total Time 45

Servings 4 servings

Calories 600

A vibrant and flavorful pasta dish featuring roasted eggplant, fresh tomatoes, and basil, perfect for a quick and satisfying meal.

2 pounds globe eggplant (about 2 medium, cut into 1-inch cubes)
1.5 cups cherry tomatoes
2 large ripe large tomatoes
0.5 medium onion (diced)
4 cloves garlic (thinly sliced)
0.5 teaspoon crushed red pepper flakes
12 ounces pasta such as rigatoni, ziti, paccheri, canneroni (short, tubular shape)
0.25 cup chopped fresh basil leaves

Preheat oven to 425°F (220°C). Toss eggplant with 4 tbsp olive oil, salt, and pepper; roast for 25-30 minutes.
In a large skillet, heat remaining olive oil and sauté onion, garlic, and red pepper flakes until fragrant.
Add cherry and large tomatoes; cook until they break down into a sauce.
Cook pasta according to package instructions; drain.
Toss cooked pasta with roasted eggplant, tomato sauce, and basil. Serve topped with Parmesan cheese and additional basil.

For extra flavor, add a drizzle of good olive oil before serving.

Calories: 600kcal

Cost: $15

Course: Main Course

Cuisine: Italian

Keyword: Eggplant, Pasta, Tomato