Best 10 Pasta With Roasted Eggplant Pepper And Garlic Recipes

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Indulge your taste buds in a culinary journey with this enticing recipe for pasta with roasted eggplant, pepper, and garlic. Prepare to be captivated by the vibrant flavors of roasted eggplant and bell pepper, complemented by the aromatic essence of garlic. This delectable dish promises a delightful symphony of textures, from the tender pasta to the soft and smoky eggplant and the crisp bell pepper. Get ready to embark on a delightful culinary adventure as we guide you through the steps of creating this flavorful pasta dish.

Here are our top 10 tried and tested recipes!

EGGPLANT AND ROASTED-PEPPER PASTA



Eggplant and Roasted-Pepper Pasta image

We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 10

2 medium red bell peppers
2/3 cup extra-virgin olive oil
2 medium eggplants, peeled and cut into 3/4-inch cubes (about 8 cups)
2 cloves garlic, very thinly sliced (1 tablespoon)
Kosher salt and freshly ground pepper
1 teaspoon finely chopped fresh oregano
2 tablespoons red-wine vinegar
1/2 cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving
4 ounces fresh mozzarella, torn into bite-size pieces
12 ounces campanelle or other curly pasta

Steps:

  • Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.
  • Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.
  • Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.

ROASTED EGGPLANT PASTA



Roasted Eggplant Pasta image

6 ingredient roasted eggplant pasta in a rich tomato sauce. This pasta dish is filled with satisfying flavor and can be served with your favorite gluten free or vegetable pasta! Simple & delicious.

Provided by Bethany Kramer

Categories     Main Course

Number Of Ingredients 8

1 large eggplant, (cut into cubes)
1 small yellow onion, chopped ((or half of a large onion))
1-2 Tablespoons oil
1/2 teaspoon garlic powder
2-3 cups tomato sauce
1 16 oz. box of pasta noodles ((see notes))
salt & black peppers
fresh basil (*optional)

Steps:

  • Preheat oven to 400F.
  • Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.
  • Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.
  • Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.
  • Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!

Nutrition Facts : ServingSize 113.4 g, Calories 491 kcal, Carbohydrate 93.9 g, Protein 16.4 g, Fat 5.5 g, Sugar 7.7 g, Sodium 16.1 mg

PASTA WITH ROASTED EGGPLANT, PEPPER AND GARLIC



Pasta With Roasted Eggplant, Pepper and Garlic image

Provided by Melissa Clark

Categories     dinner, easy, weekday, pastas, main course

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 11

2 1/4 pounds eggplant, cut into 1/2-inch cubes
7 tablespoons extra virgin olive oil
1 3/4 teaspoons kosher salt
3/4 teaspoon pepper
2 small red bell peppers, seeded and cut into 1/4-inch strips
9 garlic cloves, unpeeled, lightly crushed
1 1/2 teaspoons red wine vinegar, more to taste
3/8 teaspoon red pepper flakes
1/2 pound whole-wheat pasta, like penne or rigatoni
3/4 cup ricotta cheese
Chopped basil or chives

Steps:

  • Turn on the broiler and set a rack 6 inches from the heat. Toss the eggplant with 2 tablespoons oil, 3/4 teaspoon salt and 1/2 teaspoon pepper, and spread it in a single layer on a large baking sheet. Broil, tossing once halfway through, until the eggplant is golden but not cooked through, 5 to 6 minutes. Turn off the broiler and heat the oven to 375 degrees.
  • Toss the peppers and garlic with 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread on another baking sheet in a single layer. Roast the eggplant, peppers and garlic until they are tender, 30 to 40 minutes.
  • Slip the garlic cloves from their peels and mash them in a small bowl with 3/4 teaspoon salt. Whisk in the remaining 4 tablespoons oil, the vinegar and the pepper flakes.
  • Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain. Toss with the vegetables, the mashed garlic, the ricotta and the herbs. Add more salt and vinegar to taste.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 22 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 11 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 874 milligrams, Sugar 12 grams

CREAMY EGGPLANT AND PEPPERONI BAKED PASTA



Creamy Eggplant and Pepperoni Baked Pasta image

Perk up a cheesy baked pasta with pepperoni and eggplant.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 14

Kosher salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
One 28-ounce can crushed tomatoes
One 15-ounce can diced tomatoes
1 teaspoon dried oregano
1 medium eggplant, peeled and cut into 3/4-inch pieces
1 cup chopped pepperoni
1 pound dried cavatappi
1/4 cup chopped fresh flat-leaf parsley
3 cups shredded Asiago
1 cup grated Parmesan
1 cup fresh ricotta

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes, the oregano and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
  • Meanwhile, heat the remaining 3 tablespoons oil in a large nonstick skillet over medium-high heat. Add the eggplant and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown and tender, 6 to 8 minutes. Transfer to a large bowl with a slotted spoon. Add the pepperoni to the pan and cook until just starting to crisp, about 2 minutes. Transfer to the bowl with the eggplant.
  • Cook the cavatappi in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, parsley, half of the Asiago and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and dollop the top with the ricotta, then top with the remaining Asiago and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

SPAGHETTI WITH ROASTED EGGPLANT AND CHERRY TOMATOES



Spaghetti with Roasted Eggplant and Cherry Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
1 onion, chopped
5 garlic cloves, minced
2 cans (28-ounce) whole, peeled tomatoes, drained
Handful fresh basil leaves, torn
Salt and freshly ground black pepper
2 small (3/4 pound) eggplants, stemmed but not peeled
2 to 3 garlic cloves, chopped
Extra-virgin olive oil
1 pound dried spaghetti
1 pint cherry tomatoes, stemmed
1/2 cup freshly grated Pecorino, plus extra for serving

Steps:

  • First, make the tomato sauce: Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 7 to 10 minutes until the vegetables are soft but not browned. Add the tomatoes, crushing them in your hand to break them up. Add the basil and season with salt and pepper. Cook until the sauce is reduced and thickened, about 10 minutes.
  • Preheat the oven to 425 degrees F.
  • Cut the eggplants crosswise into 1/2-inch-thick rounds and put them in a large bowl. Add the garlic, salt, and pepper, and drizzle generously with olive oil. Toss to coat, drizzling in more oil if you needed. Arrange the slices in a single layer on a baking sheet and roast 20 minutes until eggplants are very tender.
  • While the eggplants are roasting, bring a large pot of salted water to a boil for the pasta. About 5 minutes before the eggplants are done, drop the pasta into the boiling water and cook until al dente, 6 to 8 minutes. Drain. Bring the tomato sauce to a simmer and pour it into a large pasta bowl. Add the drained spaghetti and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes. Add the cheese and basil, and another drizzle of oil, and toss gently. Serve immediately and pass extra cheese at the table.

PASTA WITH ROASTED EGGPLANT SAUCE



Pasta with Roasted Eggplant Sauce image

If you like eggplant, you should try this! The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it's soft. Make sure you find the perfect eggplant, otherwise it could leave you with a bitter recipe. It turned out great for me!

Provided by TERESA64151

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 45m

Yield 4

Number Of Ingredients 9

2 small eggplants, peeled and cut into 1-inch cubes
6 cloves garlic, crushed and peeled
½ cup extra-virgin olive oil
salt and ground black pepper to taste
1 (16 ounce) package penne pasta
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
1 (28 ounce) can diced tomatoes
1 cup fresh basil leaves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper.
  • Roast in the preheated oven until soft, about 20 minutes.
  • Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  • Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.

Nutrition Facts : Calories 827.2 calories, Carbohydrate 104.8 g, Fat 37.8 g, Fiber 12.4 g, Protein 19.5 g, SaturatedFat 5.5 g, Sodium 359.1 mg, Sugar 15 g

PASTA WITH ROASTED EGGPLANT, RICOTTA, AND BASIL



Pasta with Roasted Eggplant, Ricotta, and Basil image

Categories     Cheese     Herb     Pasta     Vegetable     Appetizer     Quick & Easy     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2

Number Of Ingredients 11

3/4 pound eggplant, cut into 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
2 garlic cloves, minced
1 medium red bell pepper, sliced thin (about 1 cup)
1/2 pound vine-ripened plum tomatoes, seeded and chopped (about 4)
2 teaspoons balsamic vinegar, or to taste
1/2 pound rotelle or ziti
1/4 cup ricotta cheese
1/4 cup chopped fresh basil leaves
freshly grated Parmesan cheese to taste

Steps:

  • Preheat oven to 450°F.
  • In a jelly-roll pan toss eggplant with 1 tablespoon oil and salt and pepper to taste and roast in oven, shaking pan occasionally, until golden and tender, 15 to 20 minutes.
  • While eggplant is roasting, in a heavy skillet cook onion, garlic, and bell pepper with salt and pepper to taste in remaining tablespoon oil over moderate heat, stirring, until softened.
  • Add tomatoes and simmer, covered, stirring occasionally, until tomatoes and pepper are tender, 10 to 15 minutes.
  • Stir in vinegar and roasted eggplant.
  • In a kettle of boiling salted water cook pasta until al dente and drain well, reserving about 3/4 cup cooking water. In a bowl toss pasta well with sauce, ricotta, basil, Parmesan, salt and pepper to taste, and enough reserved cooking water to reach desired consistency.

PASTA SALAD WITH ROASTED EGGPLANT GIBB



Pasta Salad with Roasted Eggplant Gibb image

Categories     Salad     Pasta     Side     Roast     Picnic     Basil     Pine Nut     Eggplant     Bell Pepper     Summer     Potluck     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

a 1 1/2-pound eggplant, peeled and cut into 1-inch cubes
1 tablespoon coarse salt
5 tablespoons olive oil
1/2 pound rotelle (wagon wheel pasta)
2 red bell peppers, roasted and chopped
1/4 cup pine nuts, toasted golden
2 tablespoons finely chopped fresh parsley leaves
1/4 cup fresh basil leaves, washed well, spun dry, and finely shredded
1 garlic clove, chopped and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon sugar
1 1/2 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 300°F.
  • In a large colander set over a bowl toss eggplant with salt and let stand 1 hour.
  • Rinse eggplant under cold water and gently squeeze by handfuls to remove excess liquid. Transfer eggplant to a large jelly-roll and toss with 2 tablespoons oil. Roast eggplant in middle of oven, shaking pan occasionally, until tender and golden, about 45 minutes, and cool.
  • In a 4-quart kettle bring 2 quarts salted water to a boil for pasta.
  • In a large bowl stir together eggplant, bell peppers, pine nuts, parsley, and basil.
  • In a small bowl whisk together garlic, sugar, vinegar, and salt and pepper to taste. Add remaining 3 tablespoons oil in a stream, whisking, and whisk until emulsified.
  • Add pasta to boiling water and boil, stirring occasionally, until al dente. In colander drain pasta and rinse under cold water. Add pasta to eggplant mixture and drizzle with dressing.

ROASTED EGGPLANT AND GARLIC WITH PASTA



Roasted Eggplant and Garlic With Pasta image

Roasted garlic and eggplant mixed with fresh basil and pasta is very easy and healthy. And a great side dish for seared fresh, Ahi tuna! I am anticipating this pasta recipe as a great base for future creations. I could add artichoke hearts, cream, more cheese; pesto and shrimp; crawfish tails or chicken, petite meatballs with peas and proscuitto. Aah, the pastabilities!

Provided by Penny Stettinius

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 large eggplant
1 head garlic
1/2 bunch parsley
1/2 cup basil leaves
1 cup chicken broth
4 tablespoons olive oil
1 tablespoon lemon juice
1/4 cup butter
parmesan cheese
8 ounces pasta (I used Piccolinni)
kosher salt
freshly cracked black pepper

Steps:

  • Heat oven to 350 degrees.
  • Slice garlic head in half, horizontally, and sprinkle with olive oil then wrap entire head in aluminum foil.
  • On a baking sheet, roast the whole eggplant and garlic until soft, about 45 minutes.
  • Remove from oven and let cool.
  • Squeeze out soft garlic cloves, peel and chop eggplant into bite size pieces.
  • Heat skillet and add remaining olive oil, lightly sauté garlic and eggplant, season with salt and pepper.
  • Add chicken broth, parsley and lemon juice and simmer until reduced by half.
  • Rough chop basil.
  • Add butter and basil leaves and stir well.
  • Cook pasta according to package directions, drain and toss with eggplant mixture.
  • Top with freshly grated Parmesan cheese and serve.

Nutrition Facts : Calories 501.7, Fat 26.6, SaturatedFat 9.5, Cholesterol 30.5, Sodium 282.1, Carbohydrate 56.4, Fiber 7.3, Sugar 4.7, Protein 11.4

ROASTED EGGPLANT AND TOMATO PASTA



Roasted Eggplant and Tomato Pasta image

This summery pasta is just as much about the vegetables as it is about the pasta itself. The star of the dish is the roasted eggplant, which caramelizes and softens in the oven. Those tender browned cubes then get tossed with cooked pasta and a quickly made sauce of fresh grated tomatoes, capers and chile flakes. Because the tomatoes need to be ripe and soft enough to fall into a purée when you rub the cut sides over the holes of a grater, heirloom tomatoes (which haven't been bred for sturdiness during shipping) are a good choice here. But any juicy, flavorful, fleshy tomatoes will work. The cheese at the end is strictly optional, as is the butter. If you don't eat dairy, feel free to leave them out.

Provided by Melissa Clark

Categories     pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 3/4 pounds eggplant, cut into 1-inch cubes
1 to 2 banana or Italian frying peppers, halved, seeded and thinly sliced
4 tablespoons extra-virgin olive oil, more for drizzling
Kosher salt
12 ounces pasta, such as campanelle or farfalle
2 pounds very ripe heirloom tomatoes, halved through their equators
1 to 2 fat garlic cloves, grated on a Microplane or minced
Large pinch crushed red pepper flakes
2 tablespoons brine-packed capers, drained
2 tablespoons unsalted butter (optional)
Grated ricotta salata or Parmesan cheese, for serving (optional)
Fresh mint or basil leaves, for serving

Steps:

  • Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes.
  • Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.
  • Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin.
  • Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.
  • Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.
  • Serve pasta drizzled with a little more oil and the herbs.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 1 gram, Carbohydrate 57 grams, Fat 1 gram, Fiber 8 grams, Protein 10 grams, SaturatedFat 0 grams, Sodium 834 milligrams, Sugar 11 grams

Tips:

  • Choose ripe, flavorful vegetables for the best results.
  • Roasting the vegetables brings out their natural sweetness and flavor.
  • Don't overcrowd the baking sheet when roasting the vegetables. This will prevent them from cooking evenly.
  • Season the vegetables generously with salt and pepper. This will help to enhance their flavor.
  • Use a good quality pasta for the best results. A sturdy pasta, like penne or rigatoni, will hold up well to the roasted vegetables and sauce.
  • Cook the pasta al dente according to the package directions.
  • Toss the pasta with the roasted vegetables, sauce, and cheese until well combined.
  • Serve the pasta immediately, garnished with additional cheese and basil, if desired.

Conclusion:

This pasta with roasted eggplant, pepper, and garlic is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted vegetables are packed with flavor and the sauce is creamy and flavorful. The pasta is a great way to enjoy the flavors of summer vegetables.

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