Roasted Eggplant and Zucchini Pasta

A hearty yet light dish full of summer garden flavors that transforms ordinary pasta into a nutritional powerhouse. The magic happens when eggplant and zucchini caramelize in the oven, creating deep, complex flavors that elevate simple ingredients into a restaurant-worthy meal.

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Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: Eggplant Pasta, Zucchini Pasta, Roasted Vegetables, Vegetarian Pasta, Healthy Pasta

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 420kcal

Equipment

Baking Sheet
Large Skillet
Pasta Pot

Ingredients

Vegetables

2 medium eggplants about 2 pounds, cut into 1-inch cubes
2 medium zucchini sliced into half-moons
4 tablespoons olive oil divided
1 medium onion finely diced
4 cloves garlic minced

Sauce

1 can diced tomatoes 14 oz
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil or 2 tablespoons fresh, chopped
1/2 teaspoon red pepper flakes optional

Pasta and Garnish

12 oz pasta penne, rigatoni, or fusilli work best
1/4 cup fresh basil leaves torn
1/2 cup grated Parmesan cheese
salt and freshly ground black pepper to taste

Instructions

Preheat your oven to 425°F (220°C). Toss the eggplant cubes and zucchini slices with 3 tablespoons of olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Spread them in a single layer on a large baking sheet (use two sheets if needed to prevent overcrowding).
Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the vegetables are golden brown and slightly crispy on the edges. The eggplant should be tender but not mushy.
While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the diced tomatoes, tomato paste, dried herbs, and red pepper flakes (if using) to the skillet. Stir to combine and let simmer for about 10 minutes until slightly thickened. Season with salt and pepper to taste.
Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Add the roasted eggplant and zucchini to the tomato sauce, gently folding to maintain some texture. Add the drained pasta to the sauce and toss to coat, adding a splash of reserved pasta water if needed to create a silky consistency.
Remove from heat and stir in most of the fresh basil. Serve in warm bowls topped with grated Parmesan cheese and the remaining fresh basil. A final drizzle of high-quality olive oil elevates the dish to restaurant quality.

Notes

For a vegan version, omit the Parmesan cheese or substitute with nutritional yeast.

The flavors actually improve overnight, making this a great make-ahead dish.

For a healthier version, use whole grain pasta or replace half the pasta with spiralized zucchini noodles.

Add white beans, chickpeas, grilled chicken, or Italian sausage for extra protein.

Nutrition

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