Every busy mom deserves a delicious meal that doesn’t take hours to prepare. Roasted Eggplant Pasta brings comfort and flavor to your dinner table with minimal effort. This simple dish is satisfying, rich in nutrients, and will likely become a family favorite. With just a few basic ingredients, you can create a wonderful meal that both adults and kids will love.
Table of Contents
Why You Will Love This Recipe
Roasted Eggplant Pasta checks all the boxes for a family-friendly weeknight dinner. First, it requires just a single pan and a baking sheet, making clean-up a breeze. The roasting process brings out the natural sweetness of the eggplant, making it kid-approved. It’s also quick; you can have this comforting dish on the table in about 45 minutes. Plus, it showcases vegetables in a way that makes them enticing—perfect for those picky eaters in your home.
How to Make Roasted Eggplant Pasta
Ingredients
- 2 medium eggplants
- 1 can diced tomatoes
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- 8 ounces pasta (e.g., spaghetti or penne)
Directions
- Preheat the oven to 425°F (220°C).
- Cut the eggplants into cubes and spread them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, until soft and slightly caramelized.
- In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add the roasted eggplant and canned tomatoes to the pan. Simmer for about 10 minutes.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and reserve some pasta water.
- Toss the pasta with the eggplant-tomato sauce. If needed, add reserved pasta water to achieve the desired consistency.
- Serve warm, garnished with fresh basil.
Roasted Eggplant Pasta
A comforting and nutritious pasta dish made with roasted eggplant and tomatoes, perfect for a family-friendly weeknight dinner.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 medium eggplants
- 1 can diced tomatoes
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- 8 ounces pasta (e.g., spaghetti or penne)
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the eggplants into cubes and spread them on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Roast for 25-30 minutes, until soft and slightly caramelized.
- In a large pan, heat olive oil over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add the roasted eggplant and canned tomatoes to the pan. Simmer for about 10 minutes.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and reserve some pasta water.
- Toss the pasta with the eggplant-tomato sauce. If needed, add reserved pasta water to achieve the desired consistency.
- Serve warm, garnished with fresh basil.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
How to Serve
This Roasted Eggplant Pasta shines as a main dish but works well as part of a larger meal. Pair it with a side salad for a refreshing crunch or serve it alongside garlic bread for an indulgent touch. You can also add grilled chicken or shrimp for protein, transforming it into a heartier meal.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop, adding a splash of olive oil or a bit of reserved pasta water if it looks dry. This makes it easy to enjoy your delicious pasta dish even after the first meal.
Tips and Variations
- For extra flavor, add Italian herbs like oregano or thyme as the eggplant roasts.
- Try using different types of pasta to give the dish a unique twist; farfalle or fusilli can be fun alternatives.
- If your family likes spice, toss in some red pepper flakes while sautéing the onion and garlic.
- You can add other vegetables, like bell peppers or zucchini, to the roast for increased color and nutrition.
FAQs
Can I make this recipe ahead of time?
Yes, you can roast the eggplant and prepare the sauce in advance. Just cook the pasta before serving.
What can I use instead of eggplant?
Zucchini or mushrooms are great substitutes. They will change the flavor but still deliver a delicious dish.
Can I freeze leftovers?
Yes, the pasta freezes well. Place it in an airtight container, and it will keep for up to two months.
Conclusion
Roasted Eggplant Pasta is a fantastic option for busy nights when you still want to serve something nutritious and tasty. Give this recipe a try, and enjoy the smiles on your family’s faces as they dig into this comforting dish. Don’t forget to save it for later on Pinterest!
