Best 2 Roasted Eggplant And Tomato Pasta Recipes

When the garden is overflowing with fresh vegetables, there's nothing more satisfying than a dish that makes use of the season's bounty. Roasted eggplant and tomato pasta is the perfect way to do just that. This simple but flavorful dish brings together the best of summer produce, with juicy tomatoes, tender eggplant, and fragrant herbs. It's a versatile dish that can be served as a main course or a side dish, and it's sure to please everyone at the table.

Let's cook with our recipes!

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

Ingredients

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

ROASTED EGGPLANT AND TOMATO PASTA WITH STILTON

Roasted Eggplant and Tomato Pasta With Stilton image

Roasting eggplant pieces and cherry tomatoes gives them an amazing texture and flavour. When tossed with pasta, more veggies, and a good bleu cheese, you get an amazing combination of tastes and textures. Perfect for a cold night when you want something tasty but not too heavy!

Provided by Baked Therapy

Categories One Dish Meal

Time 1h5m

Yield 2 bowls, 2 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 tablespoons olive oil (or to taste)
sea salt
black pepper
150 -180 g whole wheat penne (depending on how hungry you are!) or 150 -180 g rotini pasta (depending on how hungry you are!)
400 g eggplants
300 g cherry tomatoes (red and yellow if you can find them)
100 g white onions, halved and sliced thinly into half moons
2 -3 garlic cloves
0.5 (14 ounce) can water-packed artichoke hearts (about 3 hearts or serving)
60 g blue cheese, such as English Stilton (crumbled)
red pepper flakes or balsamic vinegar, to taste
soy mincemeat or cannellini beans

Steps:

heat oven to 400º.
On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
put the tomatoes on the tray as well, salt and pepper them too.
Drizzle more oil lightly over the veggies.
Put in oven for approximately 40 minutes.
turn the eggplant over and stir tomatoes halfway through.
You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
Remove from oven and set to side.
10 minutes before removing vegetables from oven, boil water to cook your pasta.
Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
Drain the pasta, reserving about 1 cup of pasta water.
Cut the eggplant into strips.
Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
Enjoy!
If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.

Tips:

Choose the right eggplant. Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are soft or have wrinkles.
Roast the eggplant properly. Roasting the eggplant brings out its natural sweetness and smoky flavor. To roast the eggplant, preheat your oven to 400 degrees Fahrenheit. Cut the eggplant into 1-inch cubes and toss them with olive oil, salt, and pepper. Spread the eggplant cubes in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and browned.
Use fresh, ripe tomatoes. Fresh, ripe tomatoes will give your pasta sauce a delicious flavor. If you can't find fresh tomatoes, you can use canned tomatoes instead. Just be sure to drain the tomatoes well before using them.
Don't overcook the pasta. Pasta should be cooked al dente, which means it should be firm to the bite. If you overcook the pasta, it will become mushy and bland.
Add some fresh herbs. Fresh herbs, such as basil, oregano, and parsley, can add a lot of flavor to your pasta dish. Add them to the pasta sauce at the end of cooking.

Conclusion:

Roasted eggplant and tomato pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted eggplant adds a smoky and sweet flavor to the dish, while the tomatoes provide a fresh and tangy flavor. This dish is also a great way to use up leftover eggplant and tomatoes. So next time you're looking for a quick and easy pasta dish, try roasted eggplant and tomato pasta. You won't be disappointed!