Pasta is a universal comfort food, and this Eggplant and Tomato Pasta adds a Mediterranean twist that’s both satisfying and nutritious. The roasted eggplant provides a smoky, tender bite, while the tomato-basil sauce delivers a tangy, savory depth of flavor.
Whether you’re vegetarian or vegan, this recipe adapts easily to meet your needs.
Ingredients
Before diving into the preparation, gather these ingredients:
For the Roasted Eggplant:
- 1 large eggplant, cubed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
For the Tomato-Basil Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried basil (or 1/4 cup fresh basil, chopped)
- 1/2 teaspoon red chili flakes (optional)
- Salt and pepper to taste
- 1 teaspoon sugar (optional, to balance acidity)
For the Pasta:
- 12 ounces spaghetti or penne (use gluten-free pasta if needed)
- 1/4 cup reserved pasta water
For Serving:
- Vegan Parmesan (store-bought or homemade) or regular Parmesan for vegetarians
- Fresh basil leaves for garnish
- Optional: A drizzle of olive oil
Step-by-Step Instructions
Step 1: Roast the Eggplant
Roasting the eggplant brings out its natural sweetness and gives it a velvety texture. Preheat your oven to 400°F (200°C). Spread the cubed eggplant on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt, pepper, and oregano. Toss everything to coat evenly.
Arrange the eggplant in a single layer to ensure even roasting. Roast for 25–30 minutes, flipping halfway through, until the cubes are golden and tender. Set aside to cool slightly while preparing the sauce.
Step 2: Prepare the Tomato-Basil Sauce
In a large skillet or saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until it softens and turns translucent.
Stir in the minced garlic and cook for another 30 seconds, allowing its aroma to infuse the oil.
Pour in the crushed tomatoes and stir well to combine. Add the dried basil (if using fresh basil, reserve it for the end), red chili flakes, salt, pepper, and sugar if needed.
Lower the heat and let the sauce simmer for 15–20 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
If the sauce becomes too thick, add a splash of water or reserved pasta water to adjust the consistency.
Step 3: Cook the Pasta
While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.
Drizzle the drained pasta with a bit of olive oil to prevent sticking while you finish the dish.
Step 4: Combine the Components
Add the roasted eggplant to the simmering tomato-basil sauce. Stir gently to coat the eggplant without breaking its delicate texture. Let it simmer for another 2–3 minutes to ensure the eggplant absorbs the sauce’s flavor.
Add the cooked pasta to the skillet or saucepan, tossing everything together. Use the reserved pasta water to loosen the sauce if necessary. Adjust seasoning with salt and pepper to taste.
Step 5: Serve and Garnish
Plate the pasta and finish with a generous sprinkle of vegan Parmesan (or regular Parmesan for vegetarians). Garnish with fresh basil leaves and a drizzle of olive oil for extra richness. Serve immediately and enjoy this hearty, satisfying meal.
Tips for Success
Start with the right eggplant — look for one that’s firm with smooth, shiny skin. If you’re worried about bitterness, just cube it, sprinkle with salt, and let it sit for about 15 minutes. Then rinse and pat it dry before roasting. Want to boost the dish a bit more? Toss in other veggies like zucchini, bell peppers, or cherry tomatoes.
They roast beautifully and add extra flavor and nutrients. If you’re avoiding gluten, no problem — just use your favorite gluten-free pasta. It works just as well. And for a tasty vegan topping, try making your own parmesan: blend 1/4 cup nutritional yeast, 1/4 cup cashews, and a pinch of garlic powder in a food processor. It’s quick, easy, and super flavorful.
Why You’ll Love This Recipe
It’s healthy, hearty, and totally plant-based. You’re getting fiber, antioxidants, and plenty of feel-good nutrients in every bite. Plus, it’s a simple meal you can throw together in under an hour — ideal for busy nights.
Whether you’re vegan, gluten-free, or just trying to eat more veggies, this one checks all the boxes. And the flavor? Roasted eggplant paired with tangy tomato sauce makes for a bold, satisfying combo that’s hard to beat.
Frequently Asked Questions
- Can I prepare this dish ahead of time?
Yes, you can roast the eggplant and prepare the tomato sauce a day in advance. Store them separately in airtight containers in the refrigerator. Reheat before combining with the pasta. - Can I freeze this dish?
You can freeze the tomato-basil sauce and roasted eggplant. However, it’s best to cook the pasta fresh for optimal texture. - What can I use instead of eggplant?
Zucchini or portobello mushrooms make excellent substitutes if eggplant isn’t your favorite.
This Eggplant and Tomato Pasta recipe is a true crowd-pleaser, offering bold flavors and a wholesome twist on Italian comfort food. Perfect for both vegetarians and vegans, it’s a dish you’ll find yourself returning to time and again. Try it today and savor the magic of roasted eggplant combined with the simplicity of a homemade tomato-basil sauce!
