Tomato Eggplant Aubergine Pasta
Savor the comforting flavors of Mediterranean-inspired cuisine with this Tomato Eggplant Aubergine Pasta recipe, a perfect fusion of roasted eggplant, juicy cherry tomatoes, and fresh basil. This vibrant, vegetarian pasta dish is packed with wholesome ingredients, like golden-tender eggplant roasted to perfection, sautéed garlic, and a hint of spice from crushed red pepper flakes. Tossed in a light, flavorful tomato-based sauce and finished with a sprinkle of Parmesan cheese, this recipe offers a balanced combination of textures and zest. Ready in just 45 minutes, it’s an ideal choice for a quick weeknight dinner that doesn’t compromise on taste. Serve it with a drizzle of extra virgin olive oil for a touch of indulgence and watch it become a family favorite. Perfect for pasta lovers searching for a healthy and hearty meal!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 large Eggplant (Aubergine)
- 2 cups Cherry tomatoes
- 12 oz Pasta (spaghetti or penne)
- 4 tbsp Extra virgin olive oil
- 3 Garlic cloves
- 1 cup Fresh basil leaves
- 1 cup Parmesan cheese
- 0.5 tsp Crushed red pepper flakes
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cups Water
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Cut the eggplant into 1-inch cubes and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle 0.5 teaspoon of salt, and toss to coat evenly. Roast in the oven for 20 minutes, flipping halfway, until the eggplant is golden and tender.
Step 3
While the eggplant roasts, heat a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
Step 4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Mince the garlic cloves and sauté them for 1-2 minutes until fragrant.
Step 5
Add the cherry tomatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Step 6
Add the roasted eggplant, crushed red pepper flakes, and the reserved pasta water to the skillet. Stir everything together and simmer for 3-4 minutes to blend the flavors.
Step 7
Once the sauce thickens slightly, add the cooked pasta to the skillet. Toss to coat the pasta evenly in the sauce.
Step 8
Tear the fresh basil into smaller pieces and sprinkle it over the pasta. Season with black pepper and additional salt to taste.
Step 9
Serve the pasta in bowls topped with grated Parmesan cheese and an extra drizzle of olive oil if desired.
Nutrition Facts
| Serving size | (2290.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1610.5 |
| Total Fat 89.5g | 0% |
| Saturated Fat 26.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 88.9mg | 0% |
| Sodium 3064.3mg | 0% |
| Total Carbohydrate 153.7g | 0% |
| Dietary Fiber 26.0g | 0% |
| Total Sugars 27.9g | |
| Protein 60.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1101.9mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2120.9mg | 0% |
Source of Calories