Sicilian Eggplant and Tomato Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty pasta dish featuring roasted eggplant and sun-ripened tomatoes simmered in a simple olive oil base, finished with fresh basil. This Italian-inspired pasta recipe, ready in about 55 minutes, pairs eggplant, olive oil, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 35 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Cut eggplant into 1/2-inch cubes, toss with 2 tbsp olive oil, salt, and pepper, and spread on a parchment-lined baking sheet. Roast for 25 minutes until golden and tender.
  2. Step 2: While eggplant roasts, heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add garlic and oregano, sauté for 1 minute until fragrant but not browned.
  3. Step 3: Stir in diced tomatoes and simmer for 10 minutes until slightly thickened, stirring occasionally. Add roasted eggplant and simmer for 5 minutes.
  4. Step 4: Bring a large pot of salted water to a boil (add 1 tsp salt). Cook spaghetti for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
  5. Step 5: Add drained spaghetti to tomato-eggplant mixture along with 1/4 cup reserved pasta water. Toss vigorously for 2 minutes until sauce clings to noodles, adding more pasta water if too dry.
  6. Step 6: Stir in 2 tbsp fresh basil and serve immediately with remaining basil for garnish.

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