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Eggplant and Fresh Tomato Pasta Recipe

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★★★★★

4.9 from 59 reviews

This Eggplant and Fresh Tomato Pasta is a vibrant, vegetable-forward dish combining tender roasted eggplant, juicy ripe tomatoes, and aromatic garlic and basil. The pasta is tossed with a flavorful, lightly spiced fresh tomato sauce and finished with freshly grated Parmesan, making it a perfect comforting yet fresh Italian-inspired meal.

Ingredients

Scale

Vegetables and Aromatics

  • 1 3/4 to 2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes
  • 1 1/2 cups cherry tomatoes (any color or variety)
  • 2 very ripe large tomatoes, chopped
  • 1/2 medium onion, diced
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 cup chopped fresh basil leaves, plus more for serving

Other Ingredients

  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt and freshly cracked black pepper, to taste
  • 12 ounces pasta such as rigatoni, ziti, paccheri, canneroni, or any short tubular shape
  • Grated Parmesan cheese, for serving

Instructions

  1. Prepare and Roast Eggplant: Preheat your oven to 400°F (200°C). Toss the 1-inch cubed eggplant with 4 tablespoons of the extra-virgin olive oil and season generously with kosher salt and freshly cracked black pepper. Spread the eggplant evenly on a baking sheet and roast for about 25-30 minutes, turning halfway through, until the eggplant is golden brown and tender.
  2. Cook the Pasta: While the eggplant is roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta.
  3. Sauté Aromatics and Tomatoes: In a large skillet or sauté pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the sliced garlic and crushed red pepper flakes and sauté for another 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add Fresh Tomatoes: Stir in the cherry tomatoes and chopped ripe tomatoes. Cook, stirring occasionally, until the tomatoes start breaking down and release their juices, about 8-10 minutes. Season with salt and freshly cracked black pepper to taste.
  5. Combine Ingredients: Add the roasted eggplant to the skillet with the tomato sauce and stir to combine. Let the mixture simmer together for 2-3 minutes to meld the flavors. Add chopped fresh basil and stir well.
  6. Toss Pasta with Sauce: Add the cooked pasta to the skillet, tossing to coat evenly with the tomato and eggplant sauce. If the sauce seems too thick, add reserved pasta water a little at a time until desired consistency is reached.
  7. Serve: Divide the pasta among plates or bowls. Garnish with additional fresh basil and a generous sprinkle of grated Parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • Choosing very ripe tomatoes is key for a naturally sweet and flavorful sauce.
  • Roasting the eggplant brings out its creamy texture and enhances flavor.
  • Use any short tubular pasta you prefer, as it holds the chunky sauce well.
  • For more heat, increase crushed red pepper flakes or add a pinch of cayenne.
  • This dish is best enjoyed fresh but can be stored refrigerated for up to 2 days.

Keywords: eggplant pasta, fresh tomato pasta, roasted eggplant recipe, Italian pasta dish, vegetarian pasta recipe

Find it online: https://mjrecipe.com/eggplant-and-fresh-tomato-pasta-recipe/