Roasted Eggplant Pasta
A quick and easy roasted eggplant pasta tossed in a rich tomato sauce. Full of fiber, plant-based protein, and wholesome flavor, it’s perfect for satisfying weeknight dinners or meal prep. Customize with your favorite pasta or vegetables for a healthy, comforting meal everyone will enjoy.
Equipment
- 1 Large sheet pan
- 1 Medium Saucepan
- 1 Large Pot
- 1 Cutting board
- 1 Sharp Knife
- 1 Spatula or tongs
- Measuring spoons and cups
Ingredients
- 1 large eggplant cut into 1-inch cubes
- 1 small yellow onion chopped (or ½ large onion)
- 1 –2 tablespoons olive oil
- ½ teaspoon garlic powder
- 2 –3 cups tomato sauce homemade or store-bought
- 16 oz. pasta of choice gluten-free or regular
- Salt and black pepper to taste
- Fresh basil leaves chopped, optional
- Grated Parmesan cheese optional for serving
Instructions
- Preheat Oven and Prepare Pan: Start by preheating your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with a teaspoon of oil to prevent sticking. This step ensures your eggplant and onions roast evenly without sticking to the pan. While the oven warms, gather your chopped vegetables and oil for tossing.
- Chop and Prepare Vegetables: Cut your eggplant into 1-inch cubes and chop the onion into small pieces. Make sure the cubes are roughly uniform in size so they roast evenly. If you prefer a softer texture, you can peel the eggplant before cubing, but keeping the skin adds fiber, nutrients, and structure to the dish.
- Season Eggplant and Onion: Place the cubed eggplant and chopped onion on the prepared sheet pan. Drizzle with 1–2 tablespoons of olive oil and sprinkle ½ teaspoon of garlic powder over the vegetables. Season generously with salt and black pepper. Toss everything with your hands or a spatula until all pieces are evenly coated in oil and seasoning. This step ensures every bite is flavorful.
- Roast Vegetables in Oven: Spread the eggplant and onions in a single layer on the sheet pan. Roast in the preheated oven for 20–25 minutes, flipping halfway through cooking to promote even browning. Roast until the eggplant is tender, slightly caramelized, and golden on the edges. The onions should become soft and sweet, blending beautifully with the eggplant’s earthy flavor.
- Boil Pasta Water: While the vegetables roast, fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Salting the water seasons the pasta from within, enhancing flavor without adding extra fat later.
- Cook Pasta to Al Dente: Once the water is boiling, add 16 oz. of pasta to the pot. Stir occasionally to prevent sticking. Cook according to the package instructions until al dente, meaning the pasta is tender but still slightly firm to the bite. Drain the pasta in a colander but reserve ½ cup of pasta water in case you want to loosen the sauce later.
- Heat Tomato Sauce: While the pasta cooks, pour 2–3 cups of your favorite tomato sauce into a medium saucepan. Simmer on low heat for 5–10 minutes to warm thoroughly. Stir occasionally to prevent the sauce from sticking to the bottom and allow flavors to meld. Using a homemade sauce enhances freshness, but store-bought sauces like Rao’s or Arrabbiata work wonderfully for convenience.
- Combine Roasted Vegetables and Sauce: Once the eggplant and onions finish roasting, carefully fold them into the simmering tomato sauce. Stir gently to coat all pieces with the sauce. Allow the mixture to cook together for 2–3 minutes so the flavors combine. If the sauce seems too thick, add a splash of the reserved pasta water to achieve a smooth, silky consistency.
- Toss Pasta with Sauce: Add the drained pasta directly into the saucepan with the roasted vegetable sauce. Use tongs or a large spoon to gently toss the pasta, ensuring every strand is coated with the sauce and roasted vegetables are evenly distributed. Taste and adjust seasoning with additional salt or pepper as needed.
- Serve and Garnish: Plate the pasta in individual bowls or on a large serving dish. Sprinkle with freshly chopped basil for a fragrant, herbaceous touch. Optionally, top with grated Parmesan cheese for a creamy, savory finish. Serve immediately while warm, enjoying the combination of tender pasta, rich tomato sauce, and perfectly roasted eggplant.
- Optional Meal Prep Tips: This pasta holds up well in the fridge for 3–4 days, making it a great make-ahead meal. Store in an airtight container and reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if needed.
Notes
- Roasting the eggplant and onions enhances their natural sweetness and adds a rich, caramelized flavor to the sauce.
- For a creamy texture, leave the eggplant skin on; peeling is optional.
- Using al dente pasta helps the noodles maintain structure and prevents the dish from becoming mushy.
- Homemade or high-quality store-bought tomato sauce works best—look for low-sugar and preservative-free options for a fresher taste.
- This recipe is highly adaptable: swap pasta for zucchini noodles or whole-grain options to increase fiber or reduce carbs.
