Description
A delicious and healthy pasta dish featuring roasted eggplant.
Ingredients
Scale
- 2 medium eggplants, diced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 12 oz pasta of choice
- Fresh basil for garnish
- Grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced eggplants with olive oil, salt, and black pepper.
- Spread the eggplants on a baking sheet and roast for 25-30 minutes, or until golden brown.
- In a large skillet, heat a little olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the crushed tomatoes, oregano, and red pepper flakes to the skillet. Simmer for 10 minutes.
- Meanwhile, cook the pasta according to package instructions. Drain and set aside.
- Add the roasted eggplant to the tomato sauce and stir to combine.
- Toss the cooked pasta with the eggplant sauce until well coated.
- Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
- For a vegan option, omit the Parmesan cheese.
- Feel free to add other vegetables like bell peppers or zucchini.
- This dish can be made ahead and reheated for later use.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Roasted Eggplant Pasta, Eggplant Pasta Recipe, Vegetarian Pasta Dish