Roasted Eggplant and Tomato Pasta with Basil

• 12 ounces pasta (penne or fusilli)
• 1 medium eggplant, diced
• 2 cups cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons balsamic vinegar

Steps

1. 1 Preheat oven to 400°F. Toss eggplant and tomatoes with 2 tablespoons olive oil, salt, and pepper. Roast for 25 minutes.
2. 2 Meanwhile, cook pasta according to package instructions. Reserve 1/2 cup pasta water.
3. 3 In a large pan, sauté minced garlic in remaining olive oil until fragrant.
4. 4 Add roasted vegetables to the pan, toss with pasta, and sprinkle with Parmesan and balsamic vinegar.
5. 5 If needed, add a splash of pasta water to create a silky sauce.
6. 6 Stir in basil and adjust seasoning with salt and pepper.
7. 7 Serve immediately with extra basil and Parmesan if desired.

Equipment

• Baking sheet
• Large pan
• Colander

Variations

• Add grilled chicken for a protein boost.
• Stir in a splash of cream for a richer sauce.

Substitutions

• Substitute zucchini for eggplant.
• Use fresh mozzarella instead of Parmesan for a creamier texture.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For a smoky flavor, roast vegetables under the broiler for the last 2 minutes.
• Use cherry tomatoes for their sweetness and vibrant color.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a drizzle of olive oil.

Serving Suggestions

• Pair with a crisp green salad.
• Serve with garlic bread for a hearty meal.

FAQ