This eggplant pasta is a tasty, comforting dish that brings a burst of flavor to your table. With roasted eggplant and a rich tomato sauce, it’s both simple and satisfying!
Eggplant adds a fun twist, and I secretly love how the pieces soak up all that delicious sauce. Perfect for those days when you just want something hearty and warm! 🍝
Key Ingredients & Substitutions
Eggplant: This is the star of the dish! Look for firm, shiny eggplants. If you’re not a fan of eggplant, zucchini makes a good substitute, offering a similar texture.
Pasta: I used rigatoni, but any tubular pasta like penne or ziti works well. You can also go for whole wheat pasta for a healthier option.
Olive Oil: Extra virgin olive oil adds richness. If you need a substitute, avocado oil or melted coconut oil can fit in nicely in cooking.
Crushed Tomatoes: You can swap these for fresh diced tomatoes or tomato puree. Just adjust the cooking time to let them break down and blend with the sauce.
Cheese: Parmesan cheese is traditional, but for a vegan option, try nutritional yeast or a store-bought vegan parmesan.
How Do I Make Sure My Eggplant Turns out Perfectly Roasted?
Roasting eggplant brings out its unique flavor and texture. Here’s how to get it just right:
- Cut the eggplant into even cubes. This helps them roast uniformly.
- Salt the eggplant beforehand. This draws out excess moisture and bitterness. Simply sprinkle generously and let it sit for about 15 minutes, then rinse and pat dry.
- Spread the cubes on a baking sheet without overcrowding. This ensures they roast rather than steam.
- Keep an eye on them in the oven. You want them golden brown and tender, which usually takes about 25 minutes.
With these tips, you’ll have deliciously roasted eggplant ready to be added to your pasta!
How to Make Eggplant Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or other tubular pasta
For the Eggplant and Sauce:
- 1 large eggplant (about 1 lb), cut into 1-inch cubes
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes or tomato sauce
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped (plus extra for garnish)
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious eggplant pasta takes about 10 minutes of prep time, plus 35 minutes of cooking time. So, in about 45 minutes, you can whip up a hearty meal that serves around 4 people!
Step-by-Step Instructions:
1. Roast the Eggplant:
Start by preheating your oven to 425°F (220°C). In a large bowl, toss the eggplant cubes with 2 tablespoons of olive oil, plus a sprinkle of salt and pepper. Spread them out on a baking sheet in a single layer, and roast them for about 25 minutes. Remember to turn them halfway through to get a nice golden color on all sides!
2. Cook the Pasta:
While the eggplant is roasting, bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package instructions until it’s al dente. Before draining the pasta, reserve about 1/2 cup of the pasta water—this will help our sauce later. Drain the pasta and set it aside.
3. Make the Sauce:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, which should take about 5 minutes. Then add the minced garlic and cook for another minute—this will make your kitchen smell amazing!
4. Combine with Tomatoes:
Next, stir in the crushed tomatoes, dried oregano, and optional red pepper flakes (if you like a little heat). Bring this mixture to a gentle simmer and let it cook for about 10 minutes so all the flavors meld nicely.
5. Mix in the Eggplant:
Once the eggplant is done roasting, add it to your tomato sauce. Stir in the fresh basil and adjust the seasoning with salt and pepper to taste. Let it simmer together for another 5 minutes to combine all the flavors.
6. Toss with Pasta:
Now, it’s time to combine! Add the cooked pasta to the skillet and toss everything together. If it seems too thick, add a little reserved pasta water to loosen the sauce to your liking!
7. Serve and Enjoy:
Dish up your hearty pasta into bowls, garnishing with extra fresh basil and a generous sprinkle of grated Parmesan cheese. Enjoy your delicious eggplant pasta!
Can I Use Frozen Eggplant?
Yes, you can use frozen eggplant, but it’s best to thaw it first! Drain any excess moisture after thawing to avoid a soggy dish. You can sauté it briefly before adding it to your sauce.
What Pasta Can I Substitute?
If you don’t have rigatoni, feel free to use any other tubular or regular pasta like penne or farfalle. For a gluten-free option, look for rice or quinoa-based pasta.
How to Store Leftovers?
Leftover eggplant pasta can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to keep it from drying out.
Can I Make This Vegan?
Absolutely! Simply omit the Parmesan cheese, or substitute it with nutritional yeast or a store-bought vegan cheese to keep the dish delicious while making it plant-based.
