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+ servings
a pan with roasted tomato eggplant sauce with a bowl of pasta, a bowl of salt, and basil leaves
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5 from 3 votes

Roasted tomato eggplant pasta

This roasted tomato eggplant pasta is a protein filled, comforting, weeknight meal.
Prep Time15 mins
Cook Time40 mins
Roasting30 mins
Course: Dinner
Cuisine: American, Italian
Servings: 4 servings
Author: Vy Tran

Ingredients

  • 8 Barilla chickpea rotini pasta 
  • 2 shallots, roughly chopped 
  • 2 tbsps extra virgin olive oil
  • 1/4 cup fresh basil, chopped 
  • 1/2 tbsp granulated sugar 
  • Salt and freshly ground pepper for seasoning 
  • Extra basil for serving 
  • Parmesan cheese for serving 

Roasted tomatoes

  • 3 pounds cherry tomatoes 
  • 1/4 cup extra virgin olive oil 
  • 1 tsp salt 
  • 1/8 tsp freshly ground pepper 
  • 1/4 cup basil leaves
  • 1 head of garlic 

Roasted eggplant

  • 1 pound aubergine, cut into 1 inch cubes 
  • 1/4 cup extra virgin olive oil 
  • 1/2 tsp salt
  • 1/8 tsp freshly ground pepper 
  • 1/2 tsp 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.