Simmered Tomato and Eggplant Pasta
A rustic Italian pasta dish with tender roasted eggplant in a rich tomato sauce, infused with garlic and fresh herbs. This italian-inspired pasta (vegetarian, gluten-free) ready in about 55 minutes pairs eggplant, olive oil, garlic 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 rice, quinoa, or a quick salad. 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
- 2 large (1 lb), peeled and cut into 1/2-inch cubes eggplant
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 1 (28 oz) can crushed tomatoes
- 1/2 cup vegetable broth
- 1/4 cup, chopped fresh basil
- 1/4 tsp red pepper flakes
- 12 oz spaghetti
- 1/2 cup reserved pasta water
- 1/2 cup, grated Parmesan cheese
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 large eggplants (peeled and cut into 1/2-inch cubes) with 2 tbsp olive oil on a baking sheet, season with salt and pepper, and roast for 20 minutes until golden.
- Step 2: Heat a large pot of salted water to boiling and cook 12 oz spaghetti for 8-10 minutes until al dente; reserve 1/2 cup pasta water before draining.
- Step 3: In a skillet, heat 1 tbsp olive oil over medium heat. Add 4 minced garlic cloves and cook for 1 minute until fragrant, then stir in 1 (28 oz) can crushed tomatoes, 1/2 cup vegetable broth, 1/4 cup chopped basil, and 1/4 tsp red pepper flakes.
- Step 4: Add the roasted eggplant cubes to the sauce and simmer for 10 minutes until flavors meld.
- Step 5: Stir drained spaghetti into the sauce with 1/2 cup reserved pasta water, tossing until the sauce coats the strands. Season with salt and pepper.
- Step 6: Divide between bowls and top with 1/2 cup grated Parmesan cheese.
Frequently asked questions
How long does Simmered Tomato and Eggplant 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 Simmered Tomato and Eggplant 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 Simmered Tomato and Eggplant 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 Simmered Tomato and Eggplant 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 Simmered Tomato and Eggplant Pasta vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! My kids ate two helpings.
- ★★★★☆
The pasta took longer than expected to cook, but the flavor was excellent.
- ★★★★☆
The sauce was slightly bland, but a dash of sugar fixed it.
