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Easy Eggplant and Tomato Pasta

  • Author: Jessica

Ingredients

Scale
  • 1 large eggplant (about 1.5 lbs / 680g): Choose a firm, glossy eggplant, which will be cubed for roasting.
  • 1/4 cup (60ml) olive oil, plus more for drizzling: Extra virgin olive oil is preferred for its flavor, used for roasting the eggplant and starting the sauce.
  • 1 medium yellow onion, finely chopped: Provides a sweet and savory base for the sauce.
  • 3–4 cloves garlic, minced: Adds aromatic depth; adjust to your preference.
  • 1 teaspoon dried oregano: A classic Mediterranean herb that complements both tomato and eggplant.
  • 1/2 teaspoon red pepper flakes (optional): For a touch of warmth and spice; adjust or omit based on your heat preference.
  • 1 (28-ounce / 794g) can crushed San Marzano tomatoes: These tomatoes are prized for their sweetness and lower acidity, making for a superior sauce.
  • 1/2 cup (120ml) dry red or white wine (optional): Adds complexity to the sauce; vegetable broth or pasta water can be substituted.
  • 1 teaspoon sugar (optional): Helps to balance the acidity of the tomatoes.
  • Salt and freshly ground black pepper to taste: Essential for seasoning every layer of the dish.
  • 1 pound (450g) rigatoni, penne, or other short pasta: Choose a shape that can hold the chunky sauce well.
  • 1/2 cup (20g) fresh basil leaves, roughly chopped or torn: Adds a burst of fresh, aromatic flavor at the end.
  • 1/4 cup (25g) grated Parmesan cheese, plus more for serving: For a salty, umami finish. Pecorino Romano is also a great option.
  • Fresh mozzarella balls (bocconcini or ciliegine), torn (optional garnish): Adds creamy pockets of cheese if desired.

Instructions

  1. Prepare and Roast the Eggplant:
    • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
    • Wash and dry the eggplant. Trim off the stem end. Cut the eggplant into 1-inch cubes.
    • In a large bowl, toss the eggplant cubes with 2 tablespoons of the olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Ensure the eggplant is evenly coated.
    • Spread the eggplant cubes in a single layer on the prepared baking sheet. Avoid overcrowding; use two sheets if necessary.
    • Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender, golden brown, and slightly caramelized. Set aside. Roasting the eggplant rather than frying it reduces the amount of oil absorbed and brings out its natural sweetness.
  2. Cook the Pasta:
    • While the eggplant is roasting, bring a large pot of salted water to a rolling boil.
    • Add the pasta and cook according to package directions until al dente (tender but still firm to the bite).
    • Before draining, reserve about 1 cup of the starchy pasta water. This water is liquid gold for adjusting sauce consistency.
    • Drain the pasta and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a few minutes.
  3. Start the Tomato Sauce:
    • While the pasta cooks and eggplant roasts, heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
    • Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
    • Stir in the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. The aroma at this stage is a key indicator of a flavorful sauce building.
  4. Build the Sauce:
    • If using wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan (deglazing). Let it simmer for 2-3 minutes, allowing the alcohol to cook off and the flavor to concentrate.
    • Add the crushed San Marzano tomatoes to the skillet. Stir in the sugar (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
    • Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it cook for at least 15-20 minutes, allowing the flavors to meld. The longer it simmers, the deeper the flavor will be. If the sauce becomes too thick, you can add a splash of the reserved pasta water or vegetable broth.
  5. Combine and Finish:
    • Once the eggplant is roasted and the sauce has simmered, gently add the roasted eggplant cubes to the tomato sauce. Stir to combine and let it simmer together for another 5 minutes, allowing the eggplant to absorb some of the sauce.
    • Add the cooked pasta to the skillet with the eggplant and tomato sauce. Toss everything together gently but thoroughly to ensure the pasta is well-coated.
    • If the sauce seems too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starchy water helps the sauce cling to the pasta beautifully.
    • Stir in most of the fresh basil and the grated Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.
  6. Serve:
    • Divide the Easy Eggplant and Tomato Pasta among serving bowls.
    • Garnish with the remaining fresh basil, an extra sprinkle of Parmesan cheese, and a drizzle of good quality olive oil if desired. If using fresh mozzarella, scatter the torn pieces over the hot pasta so they begin to melt slightly. Serve immediately and enjoy this delightful Mediterranean-inspired dish!

Nutrition

  • Serving Size: one normal portion
  • Calories: 550

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Find it online: https://littlemamacooks.com/easy-eggplant-and-tomato-pasta/