Description
Roasted Eggplant Pasta is a delightful and healthy dish that combines the rich flavors of roasted eggplant with a savory tomato sauce, making it perfect for any occasion. This recipe only requires six simple ingredients and can easily be adapted to fit gluten-free diets by using vegetable pasta. In just 35 minutes, you can whip up a flavorful meal that will impress both family and friends. The combination of roasted vegetables and pasta creates a satisfying experience that is not only delicious but also packed with nutrients. Enjoy this easy-to-make dish for a cozy night in or as the star of your next dinner party.
Ingredients
- 1 large eggplant (cubed)
- 1 small yellow onion (chopped)
- 1–2 tablespoons oil
- 1/2 teaspoon garlic powder
- 2–3 cups tomato sauce
- 1 box (16 oz) pasta noodles (gluten-free if desired)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cubed eggplant and chopped onion on a sheet pan. Drizzle with oil, garlic powder, salt, and pepper. Roast for 20-25 minutes, flipping halfway through.
- Meanwhile, cook the pasta according to package instructions until al dente.
- Heat the tomato sauce in a saucepan over low heat. Once the vegetables are roasted, fold them into the sauce.
- Serve the roasted vegetable mixture over the cooked pasta and garnish with fresh basil if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Allow diced eggplant to sit with salt for about 20 minutes before cooking to remove excess moisture and bitterness. Experiment with additional spices like oregano or thyme for added flavor. Finish your dish with a drizzle of high-quality olive oil to enhance richness.