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
Scale
- 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