Description

This Eggplant and Fresh Tomato Pasta celebrates the best of late-summer produce. Roasted eggplant and juicy tomatoes combine in a light yet flavorful sauce, creating a vegetarian pasta dish that’s both comforting and refreshing. With fresh basil, garlic, and a bit of roasting magic, this pasta is a simple, satisfying meal perfect for any occasion.

Ingredients

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)

12 ounces pasta (rigatoni, ziti, paccheri, or any short, tubular pasta)

1/4 cup chopped fresh basil leaves, plus more for serving

Grated Parmesan cheese, for serving

For the Tomato Sauce:

3/4 cup raspberry vinegar or cider vinegar

3 tablespoons honey

3 teaspoons extra virgin olive oil

3 teaspoons cornstarch

1 1/2 teaspoons salt

3/4 teaspoon onion powder

3/4 teaspoon mustard powder

3 teaspoons poppy seeds

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Instructions

Roast the Eggplant:
Preheat your oven to 425ºF (220ºC). Toss the cubed eggplant with 3 tablespoons of olive oil, salt, and pepper. Roast for 25-30 minutes, tossing halfway, until golden and tender.
Roast the Cherry Tomatoes:
About 15 minutes before the eggplant is done, drizzle cherry tomatoes with 1 tablespoon olive oil and roast for 10-12 minutes until they start to burst. Set aside.
Make the Tomato Sauce:
Grate the ripe tomatoes and set aside. Heat the remaining 2 tablespoons olive oil in a large skillet. Cook the diced onion for 3-4 minutes until softened, then add garlic and crushed red pepper (optional). Add grated tomatoes, salt, and pepper, and simmer for 10-15 minutes to thicken.
Combine Pasta, Sauce, and Vegetables:
Cook pasta until al dente, saving 1 cup of pasta water. Add roasted eggplant and tomatoes to the sauce. Mix in the pasta and reserved pasta water, stirring until the sauce thickens and the pasta finishes cooking.
Finish the Dish:
Remove from heat, stir in fresh basil, and adjust seasoning. Serve with a drizzle of olive oil, extra basil, and grated Parmesan cheese.

Notes

Undercook the Pasta: Slightly undercooking the pasta ensures it absorbs the sauce’s flavors while finishing cooking in the skillet.
Save Pasta Water: The starchy pasta water helps create the perfect sauce consistency.
Shortcuts: You can use store-bought marinara sauce instead of fresh tomatoes, but don’t skip the roasted cherry tomatoes for extra flavor.
Make Ahead: The sauce and roasted vegetables can be made a day ahead and stored in the fridge. Just reheat and cook fresh pasta when ready to serve.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Pasta, Vegetarian
Method: Roasting, Simmering, Boiling
Cuisine: Italian