This Eggplant Pasta is a tasty, veggie-packed dish that’s easy to whip up! With soft roasted eggplant and a garlicky sauce, it brings comfort to your dinner table.
If you’re looking for a way to sneak in some veggies, this is it! I love serving it with a sprinkle of cheese on top—because everything is better with cheese, right? 😄
Key Ingredients & Substitutions
Rigatoni or Tubular Pasta: Rigatoni holds sauce well, but other options like penne or fusilli also work great. If gluten-free, you can use gluten-free pasta varieties.
Eggplant: A large eggplant is ideal, but smaller ones or even zucchini can be substituted. If you’re watching carbs, try using cauliflower instead!
Olive Oil: A staple for roasting and sautéing, you can use any good quality oil. Avocado oil is a great alternative for higher heat cooking.
Diced Tomatoes: Crushed tomatoes are preferred for a smoother sauce, but fresh tomatoes can also be diced and used. You might want to add a bit of tomato paste for extra depth.
Fresh Basil: Basil gives great flavor, but you can swap it for parsley or oregano if needed. Dried herbs can also be used; just remember to reduce the quantity.
Parmesan Cheese: I like using freshly grated Parmesan for the best taste. If you need a vegan option, nutritional yeast adds a cheesy flavor without dairy.
How Do I Get the Perfect Roasted Eggplant?
Roasting eggplant enhances its flavor and texture, making it a key step in this recipe. Follow these simple tips:
- Cut the eggplant into even cubes for uniform cooking.
- It’s essential to toss the cubes in olive oil and season well with salt and pepper.
- Roasting at high heat (425°F/220°C) and turning halfway ensures even browning. Aim for about 25-30 minutes until tender.
Keep an eye on it; the eggplant should be golden and soft, giving that rich taste you’ll love in your pasta!
Eggplant Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rigatoni or other tubular pasta
For the Sauce:
- 1 large eggplant (about 1 lb), diced into 1-inch cubes
- 2 tablespoons olive oil, plus extra for drizzling
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, preferably crushed by hand
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup fresh basil, thinly sliced
- 1/4 cup grated Parmesan cheese, plus more for serving
How Much Time Will You Need?
This delicious Eggplant Pasta takes about 40 minutes to prepare and cook. You’ll spend about 10 minutes prepping your ingredients and then about 30 minutes cooking and roasting. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat and Roast the Eggplant:
Start by preheating your oven to 425°F (220°C). Spread the diced eggplant cubes on a baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Toss everything so that the eggplant is well-coated. This helps them roast nicely!
2. Cook the Eggplant:
Roast the eggplant in the preheated oven for about 25-30 minutes. Make sure to turn them halfway through the roasting time to get that lovely golden-brown color. They should be tender and perfectly browned when done!
3. Boil the Pasta:
While the eggplant is roasting, fill a large pot with salted water and bring it to a boil. Once boiling, add the rigatoni and cook according to the package instructions until it’s al dente. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
4. Prepare the Sauce:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until it smells wonderful, but be careful not to burn it!
5. Combine Sauce Ingredients:
Add the diced tomatoes and red pepper flakes (if you like a bit of spice) to the skillet. Stir it all together and let it simmer for about 5-7 minutes, allowing the sauce to thicken slightly.
6. Mix in Roasted Eggplant:
Now, it’s time to add in the roasted eggplant! Stir the roasted eggplant into your skillet of tomato sauce. If the sauce is a bit too thick, don’t worry—just add a splash of the reserved pasta water until it’s the consistency you like.
7. Combine Pasta with Sauce:
Next, add the drained pasta to the skillet and toss everything together so that the pasta is well coated in that tasty sauce.
8. Finishing Touches:
Remove the skillet from the heat and stir in the sliced fresh basil and grated Parmesan cheese. This is where the magic happens—mixing everything together gives it that comforting flavor!
9. Serving:
Serve your Eggplant Pasta hot, garnished with extra Parmesan and a sprinkle of fresh basil if you like. Enjoy every bite of this hearty and delicious meal!
There you have it! A simple yet tasty Eggplant Pasta that’s perfect for any occasion! Enjoy!
Can I Use Other Types of Pasta for This Recipe?
Absolutely! While rigatoni is great for holding sauce, you can use any pasta that you prefer, such as penne, fusilli, or even spaghetti. Just be mindful of the cooking times, as they may vary.
What Should I Do If I Don’t Have Fresh Basil?
No worries! You can use dried basil instead—just remember that dried herbs are more concentrated, so you’ll need about one-third of the amount. Alternatively, you can use parsley or oregano for a different flavor profile.
Can I Make This Dish Vegan?
Yes! To make this Eggplant Pasta vegan, simply omit the Parmesan cheese or substitute it with a vegan cheese alternative. You can also use nutritional yeast for a cheese-like flavor without the dairy.
How Should I Store Leftovers?
Store any leftover Eggplant Pasta in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in the microwave or on the stove, adding a splash of water or olive oil to keep it moist.
