Italian Roasted Eggplant and Tomato Pasta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender roasted eggplant combined with fresh tomato sauce and garlic tossed with al dente spaghetti for a comforting Italian pasta dish. This italian-inspired pasta (vegetarian) ready in about 45 minutes pairs eggplant, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (9 ratings) Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut 1 medium eggplant into 1-inch cubes and toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes until golden and tender, stirring halfway through.
  2. Step 2: While eggplant roasts, bring a large pot of salted water to a boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain reserving 1/2 cup pasta water.
  3. Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned. Add 14 oz canned crushed tomatoes, 1/2 tsp salt, and simmer for 5 minutes until slightly thickened.
  4. Step 4: Stir roasted eggplant and 1/4 cup chopped fresh basil into the sauce. Add the drained spaghetti and toss to combine, adding reserved pasta water 2 tbsp at a time if needed to loosen the sauce.
  5. Step 5: Serve pasta topped with 1/2 cup freshly grated Parmesan cheese and additional basil if desired.

Frequently asked questions

How long does Italian Roasted Eggplant and Tomato Pasta take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Roasted Eggplant and Tomato Pasta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.

Can I substitute ingredients in Italian Roasted Eggplant and Tomato Pasta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Roasted Eggplant and Tomato Pasta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Roasted Eggplant and Tomato Pasta vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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