This Eggplant and Tomato Pasta is a celebration of late-summer produce, bringing together roasted eggplant, juicy tomatoes, and fresh basil in a light yet flavorful sauce. The creamy texture of the eggplant pairs beautifully with the tangy tomato base, creating a vegetarian pasta dish that’s both comforting and refreshing. With simple ingredients and a bit of roasting magic, you can easily create a meal that’s bursting with vibrant flavors. Perfect for any occasion, this dish will leave everyone asking for seconds!

Eggplant and Tomato Pasta

Why You’ll Love This Recipe

The beauty of this pasta lies in its simplicity. Roasting the eggplant and tomatoes enhances their natural sweetness, creating a rich, deep flavor that comes together effortlessly. The sauce, made from grated fresh tomatoes, is light and fresh, while the addition of roasted cherry tomatoes and eggplant gives it a lovely texture. With just a few ingredients, this dish offers a comforting yet fresh and bright taste that’s perfect for summer. It’s an easy-to-make, satisfying vegetarian meal that everyone will love.

Ingredients

Here’s what you’ll need to make this delicious pasta:

For the pasta:

1 3/4 to 2 pounds (about 2 medium) globe eggplant, cut into 1-inch cubes
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly cracked black pepper, to taste
1 cup cherry tomatoes (any color or variety)
2 very ripe large tomatoes
1/2 medium onion, diced
4 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
12 ounces pasta (such as rigatoni, ziti, paccheri, or any short, tubular pasta)
1/4 cup chopped fresh basil leaves, plus more for serving
Grated Parmesan cheese, for serving

Instructions

Follow these steps to prepare your Eggplant and Fresh Tomato Pasta:

1. Roast the Eggplant:

Preheat your oven to 425ºF (220ºC).
Place the cubed eggplant on a large sheet pan, drizzle with 3 tablespoons of olive oil, toss to coat, and season with salt and pepper.
Spread the eggplant evenly on the pan and roast for 25-30 minutes, tossing halfway through, until the eggplant is golden and tender.

2. Roast the Cherry Tomatoes:

About 15 minutes before the eggplant is done, place the cherry tomatoes on a small sheet pan, drizzle with 1 tablespoon of olive oil, and roast for 10-12 minutes until they start to burst. Set aside.

3. Make the Tomato Sauce:

While the vegetables roast, grate the tomatoes: Cut a small piece off the bottom of each tomato and grate on the largest holes of a box grater into a medium mixing bowl. Stop grating just before you hit the skin. Alternatively, you can roughly chop the tomatoes and blend them briefly until smooth but still pulpy.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the garlic and crushed red pepper flakes (if using) and cook for another 30 seconds until fragrant.
Stir in the grated tomatoes, season with 1 teaspoon salt and 1/2 teaspoon pepper, and bring to a simmer. Let it simmer for 10-15 minutes until the sauce has thickened slightly.

4. Combine the Pasta, Sauce, and Vegetables:

Once the eggplant is ready, add it to the skillet with the tomato sauce along with the roasted cherry tomatoes. Lower the heat to very low.
While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta until very al dente, about 2 minutes less than the package instructions. Save 1 cup of pasta water before draining the pasta.
Add the cooked pasta and 1/2 cup of pasta water to the skillet with the sauce. Increase the heat to medium and stir gently until the sauce thickens and the pasta finishes cooking, about 2-3 minutes. If the sauce looks too dry, add more pasta water as needed.

5. Finish the Dish:

Remove from heat and stir in the chopped fresh basil. Taste and adjust seasoning with more salt and pepper if needed.
Serve the pasta with a drizzle of extra olive oil, more chopped basil, and a generous sprinkle of grated Parmesan cheese.

Tips and Notes

Undercook the Pasta: The key to perfect pasta in this dish is undercooking it slightly. It will finish cooking in the sauce, absorbing all the flavors and helping thicken the sauce.
Salt the Pasta Water: Salting the water ensures the pasta is seasoned properly. Use about 2 tablespoons of kosher salt for a large pot of water (half if using table salt).
Save Pasta Water: The starchy pasta water is crucial for creating the perfect sauce consistency. Don’t forget to reserve it before draining the pasta.
Shortcuts: If you’re short on time, you can use store-bought marinara sauce instead of fresh tomatoes, but still include the roasted cherry tomatoes for that extra burst of flavor.
Make Ahead: The sauce and roasted vegetables can be made a day ahead and stored in the fridge. Just reheat and cook the pasta when ready to serve.

Variations

Cheese: For extra richness, you can add a dollop of ricotta or fresh mozzarella on top of the pasta before serving.
Herbs: Add other fresh herbs like oregano, thyme, or parsley to enhance the flavor of the sauce.
Meat: For a non-vegetarian version, you can add grilled chicken or ground beef to the sauce for added protein.

FAQ

Can I use other types of eggplant?
Yes! While globe eggplant is commonly used in this recipe, you can also use other varieties like Japanese eggplant or Chinese eggplant. Just be sure to cut them into similar-sized cubes for even roasting.

Can I freeze leftovers?
Yes, this pasta dish can be stored in the fridge for up to 3 days. You can also freeze the sauce and roasted vegetables separately for up to 3 months, then cook fresh pasta when you’re ready to serve.

Conclusion

This Eggplant and Fresh Tomato Pasta is the perfect way to enjoy fresh, seasonal ingredients in a satisfying and flavorful vegetarian meal. The roasted eggplant and tomatoes come together beautifully in a simple, light sauce that coats the pasta perfectly. Whether you’re making it for a family dinner or sharing it with friends, this dish will become a favorite in your recipe rotation. Enjoy the flavors of summer with this easy-to-make pasta that’s as vibrant as it is delicious!