Sicilian Eggplant and Tomato Pasta

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

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 ready in about 55 minutes pairs large (about 1.2 lbs) eggplant, olive oil, (1 can, drained) 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.

Frequently asked questions

How long does Sicilian Eggplant and Tomato Pasta take to make?

Total time is about 55 minutes (20 min prep + 35 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 Sicilian 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 olive oil from drying out.

Can I substitute ingredients in Sicilian 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 Sicilian 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.

What goes well with Sicilian Eggplant and Tomato Pasta?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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