Ingredients
Scale
- 1 3/4–2 pounds eggplant (cut into 1-inch cubes)
- 6 tablespoons extra-virgin olive oil
- 1 cup cherry tomatoes
- 2 large ripe tomatoes
- 1/2 medium onion (diced)
- 4 garlic cloves (sliced)
- 12 ounces short tubular pasta
- Fresh basil (for garnish)
- Grated Parmesan cheese (for serving)
Instructions
- Preheat oven to 425ºF.
- Toss cubed eggplant with 3 tablespoons olive oil, salt, and pepper on a sheet pan. Roast for 25-30 minutes until golden brown.
- On another sheet pan, roast cherry tomatoes drizzled with olive oil for about 10-12 minutes.
- Grate large tomatoes into a bowl; set aside.
- In a skillet, heat remaining olive oil over medium heat; sauté onions until translucent, then add garlic.
- Stir in grated tomatoes and simmer until slightly thickened.
- Combine roasted eggplant and cherry tomatoes into the sauce; reduce heat.
- Cook pasta until al dente; reserve one cup of pasta water before draining.
- Mix cooked pasta with sauce, adding reserved water as needed for consistency.
- Garnish with fresh basil and Parmesan cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 385
- Sugar: 6g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 5mg