Eggplant pasta is that perfect balance of tasty and simple to make just like this Mushroom Pasta. Even if you’re not the biggest fan of eggplant, this recipe might surprise you. The trick is roasting the eggplant until it’s golden brownish and soft so it blends right into the sauce like magic.

Why You’ll Love This Eggplant Pasta Recipe

• It’s full of flavor and texture, tender eggplant, garlicky tomato sauce, and al dente pasta.
• It’s an easy way to get more veggies in without it feeling like a “veggie dish.”
• It tastes even better the next day, which makes it great for meal prep or lunch leftovers.

Recipe Details

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: About 420 per serving

Ingredients

• 1 medium eggplant, cut into bite-sized cubes
• 3 tablespoons olive oil (divided)
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 can (400 g) diced tomatoes
• 1 tablespoon tomato paste
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper, to taste
• 250 g pasta (penne, rigatoni, or spaghetti all work)
• Optional: grated Parmesan or vegan cheese for topping
• Fresh basil leaves for garnish

How to Make Eggplant Pasta

1. Cut the eggplant into cubes, toss with 2 tablespoons olive oil, and a pinch of salt. Spread evenly on a baking tray and roast at 200°C (400°F) for about 20 minutes, until golden and soft.
2. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about ½ cup of the pasta water before draining.
3. In a large pan, heat the remaining tablespoon of olive oil. Add the chopped onion and cook until soft. Stir in the garlic and cook for another minute.
4. Stir in the tomato paste, diced tomatoes, oregano, and basil. Simmer for 10 minutes until slightly thickened.
5. Add the roasted eggplant and cooked pasta into the sauce. Toss everything together, adding a little of the reserved pasta water if the sauce is too thick.
6. Taste and adjust seasoning with salt and pepper. Serve hot, topped with grated cheese and fresh basil.

Tips and Tricks

• If you want extra flavor, sprinkle the eggplant with a bit of smoked paprika before roasting.
• For a lighter version, use whole wheat pasta or gluten-free pasta.
• Add chili flakes if you like a little kick.
• Store leftovers in the fridge for up to 3 days, the flavors actually get better overnight.