I stole this recipe for Roasted Eggplant Pasta from acouplecooks.com. This tasty pasta dish is perfect way to use seasonal vegetables. Eggplant is first cut into chunks, then mixed with olive oil, salt and pepper. Next the eggplant is roasted in the oven until browned and tender. A sauce can be made with canned or fresh tomatoes and seasonings. Once the eggplant is roasted it is tossed with basil, parsley and grated garlic. Then capers are added to the tomato mixture with the roasted eggplant and cooked pasta. This pasta is so tasty people won’t realize how healthy it is.

The ingredients for this recipe are: ¼ cup olive oil, 2 lbs eggplants, ¾ tsp salt, ¼ tsp grated garlic, 1 tbsp chopped fresh basil or Italian parsley, freshly ground pepper, marinara sauce or roasted tomatoes, 3 tbsp capers and 1 lb long pasta noodles

Cut the eggplant into 1-inch chunks. Place on a parchment lined baking sheet. I added some extra zucchini I had to the eggplant.

Then in a small bowl mix olive oil and salt, pepper, garlic, parsley and Italian seasoning.

Toss gently to coat the eggplant with olive oil mixture.

Roast the eggplant in an oven at 425 F for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about 25 minutes mark.

Cook pasta according to package directions, drain well. In a large skillet or saucepan add the cooked pasta.

Then add the eggplant, tomatoes, capers and seasoning to the pasta. Gently toss to combine.

Serve warm and enjoy! This pasta is just as delicious served as left overs.

If you liked this recipe for Roasted Eggplant Pasta then you can try Sheet Pan Gnocchi with Sausage & Veggies, Roasted Eggplant & Tomato Orzo Pasta, Roasted Vegetable Penne or Spaghetti alla Puttanesca.

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Roasted Eggplant Pasta

This tasty pasta dish is perfect way to use seasonal vegetables. Eggplant is first cut into chunks, then mixed with olive oil, salt and pepper. Next the eggplant is roasted until browned and tender. A sauce can be made with canned or fresh tomatoes and seasonings. Once the eggplant is roasted it is tossed with basil, parsley and grated garlic. Then capers are added to the tomato mixture with the eggplant and cooked pasta.

Course Entree

Prep Time 10 minutes

Cook Time 30 minutes

Servings 6 people

Ingredients

Roasted Eggplant

• ¼ cup olive oil
• 2 medium to large eggplants 2 lbs
• ¾ tsp salt
• ¼ tsp grated garlic
• 1 tbsp chopped fresh basil or Italian parsley
• Freshly ground pepper

Pasta

• 1 recipe for easy marinara sauce
• 3 tbsp capers drained
• 1 lb long pasta noodles: spaghetti linguine
• Fresh basil or parsley to garnish

Instructions

1. Preheat oven to 425 F.
2. Roast the eggplant: Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and salt and pepper. Place on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about 25 minutes mark.
3. Make the sauce: In a large sauce pan, add 28 oz can crushed tomatoes, 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt and 8 fresh basil leaves. Bring to a simmer then cover and cook for 15 minutes.
4. Make the pasta: Boil the pasta in a large pot of salted water. Boil until al dente. Drain and return to pot.
5. Season the eggplant: Remove the eggplant from the oven, toss with garlic and herbs, making sure to spread out any chunks of garlic that stink together. The eggplant will be very tender so handle it gently.
6. Serve: Add the drained capers to the sauce. Pour the sauce over the pasta and mix to combine. Top with eggplant and basil.