Roasted Eggplant and Kalamata Olive Pasta with Garlic and Oregano
A rustic Italian pasta dish featuring roasted eggplant, briny Kalamata olives, garlic, and fresh oregano in a light olive oil sauce. This italian-inspired pasta (vegetarian, mediterranean) ready in about 45 minutes pairs penne pasta, pitted and halved Kalamata olives, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 12 oz penne pasta
- 1 large (about 1 lb), diced into 1-inch cubes eggplant
- 3/4 cup pitted and halved Kalamata olives
- 4 minced garlic cloves
- 2 tbsp chopped fresh oregano leaves
- 5 tbsp extra virgin olive oil
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, optional grated Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 large diced eggplant cubes with 3 tbsp extra virgin olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden and tender.
- Step 2: While eggplant roasts, bring a large pot of salted water to a boil and cook 12 oz penne pasta for 10-12 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 3: Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sauté for 1 minute until fragrant but not browned.
- Step 4: Add 3/4 cup halved Kalamata olives and 2 tbsp chopped fresh oregano to the skillet, stirring for 2 minutes to combine flavors.
- Step 5: Add the roasted eggplant and drained pasta to the skillet, tossing gently. Add reserved pasta water a few tablespoons at a time to loosen the sauce until it coats the pasta.
- Step 6: Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and sprinkle 1/2 cup grated Parmesan cheese over the top if desired. Toss gently and serve warm.
Frequently asked questions
How long does Roasted Eggplant and Kalamata Olive Pasta with Garlic and Oregano 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 Roasted Eggplant and Kalamata Olive Pasta with Garlic and Oregano?
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 penne pasta from drying out.
Can I substitute ingredients in Roasted Eggplant and Kalamata Olive Pasta with Garlic and Oregano?
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 Roasted Eggplant and Kalamata Olive Pasta with Garlic and Oregano 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 Roasted Eggplant and Kalamata Olive Pasta with Garlic and Oregano 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.
