Ingredients
Scale
- 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