This roasted tomato eggplant pasta is a protein filled, comforting, weeknight meal. This post is sponsored by Barilla. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible.
As a busy mom, I gravitate toward easy dinners that are delicious and nourishing. My kids adore pasta, so I make it at least twice a week. I’m excited to partner with Barilla to share one of our favorite veggie forward weeknight dinners - roasted tomato eggplant pasta.
I’m so excited Barilla created a plant-based protein pasta that contains only one ingredient - chickpea flour. This pasta provides a great source of protein and fiber. It’s also gluten-free and certified non-GMO.
You’re probably curious about the taste of chickpea pasta! Made with only one ingredient, the taste and texture are amazing. Barilla chickpea pasta has a nice bite and a slight nuttiness unlike other legume pastas that I previously tried, which came out soft with an unpleasant taste. This roasted tomato eggplant pasta is a protein filled, comforting, weeknight meal.
Ingredient notes
Tomatoes: I used cherry tomatoes for this recipe. They are small but pack a lot of flavor and sweetness. Roma tomatoes and grape tomatoes are great alternatives.
Eggplant: pick eggplants that are firm and waxy to touch, without any sunken, dark brown spots. I used the aubergine variety that are common at the local grocery stores. Chinese or Japanese eggplants make excellent alternatives to aubergine.
Pasta: Barilla Chickpea Rotini with its grooves are perfect for soaking up all the delicious sauce.
How long to cook chickpea pasta
For an al dente taste, cook it for 5 minutes in a large pot of salted boiling water. If you want it a bit softer, add another 2 minutes. Cook the pasta right before serving so it will be warm and ready for the sauce.
How to make the sauce
The sauce is made with garlicky, roasted tomatoes and buttery, roasted eggplant. Yes, it requires roasting both the tomatoes and the eggplant, but the result is worthwhile. It’s like tasting a complex marinara sauce with caramelized, tender pieces of eggplant.
How to prep the tomatoes
I keep the tomatoes on the stem, but feel free to pluck them off. These roasted tomatoes just need a head of fresh garlic, a handful of heady basil, extra virgin olive oil, salt, and freshly cracked black pepper. After roasting in the oven, these tomatoes will burst and release their sweetened juice. Along with the softened garlic, these tomatoes are amazing flavor bombs that will make the perfect pasta sauce.
How to prep the eggplant
Cubing the eggplant makes it easier to roast. Unlike many other veggies which taste great a bit al dente, eggplant requires thorough cooking. They soak up a lot of liquid, so use at least ¼ cup of extra virgin olive oil. It’s simply seasoned, with salt, pepper, and oregano. After roasting, the pieces of eggplant become caramelized, tender, and buttery. It adds a delicious savory flavor to the pasta sauce.
This roasted tomato eggplant pasta has a depth of flavor that even kids and the most hardened carnivores won’t feel like they’re missing out. Coupled with Barilla Chickpea Pasta, you have a delicious, protein-filled, comforting, weeknight meal! Make a double batch and freeze the extra, and you can pull it out during those busy nights with no time to cook!
Where can you find Barilla chickpea pasta
Barilla chickpea pasta is conveniently found at Target. You can order it online, via pickup/delivery, or in store. I ordered mine online along with all the other grocery items I need.
For more vegetarian inspiration, check these recipes: pumpkin ricotta lasagna, butternut squash gnocchi, truffled polenta with mushroom ragu.
Roasted tomato eggplant pasta
Ingredients
- 8 Barilla chickpea rotini pasta
- 2 shallots, roughly chopped
- 2 tbsps extra virgin olive oil
- ¼ cup fresh basil, chopped
- ½ tablespoon granulated sugar
- Salt and freshly ground pepper for seasoning
- Extra basil for serving
- Parmesan cheese for serving
Roasted tomatoes
- 3 pounds cherry tomatoes
- ¼ cup extra virgin olive oil
- 1 teaspoon salt
- ⅛ teaspoon freshly ground pepper
- ¼ cup basil leaves
- 1 head of garlic
Roasted eggplant
- 1 pound aubergine, cut into 1 inch cubes
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ⅛ teaspoon freshly ground pepper
- ½ teaspoon oregano
Instructions
- Preheat the oven to 400 degrees F.
- In a baking tray lined with parchment paper, lay tomatoes in a single layer. Add basil leaves and garlic head. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes until the tomatoes start to burst and release their juices.
- When it’s cool enough to handle, squeeze out the garlic pieces. Reserve a few stems with tomatoes on them for serving. This step is completely optional.
- In a separate baking tray lined with parchment paper, spread out the eggplant cubes. Toss with olive oil, sprinkle oregano, and season well with salt. Roast for 30 minutes until the eggplant becomes soft and golden brown.
- To make the pasta sauce, heat oil in a large saucepan over medium heat. Add shallots and cook for 5 minutes until fragrant.
- Add roasted tomatoes, garlic, eggplant, and their juices. Turn the heat to medium high and cook for 20 minutes until thickened.
- Add in the fresh basil leaves and cook for another 5 minutes.
- Stir in the sugar until it dissolves. Season with salt and pepper and adjust according to taste. If the sauce is too thick, add in a tablespoon of pasta water at a time to thin it out.
- While the sauce is simmering, cook pasta according to the package’s instruction.
- Divide the pasta among serving plates. Top with sauce, extra roasted tomatoes, basil, and Parmesan cheese.
Aimee
Absolutely delicious. I pruned my basil and needed a recipe to use a bunch in, this did the trick and was even better than I hoped it would be. The amount of flavor was out of this world. Will definitely make again.
Vy Tran
Hi Aimee! I'm so glad you liked it!