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

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.

Equipment for this recipe

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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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