A comforting, rustic pasta dish featuring roasted eggplant, blistered cherry tomatoes, garlic, and fresh basil in a rich tomato sauce—tossed with al dente rigatoni for a hearty, plant-forward meal with Sicilian flair. This simple yet elegant recipe is perfect for weeknight dinners or casual entertaining, offering bold Mediterranean flavors in every bite.

Why You’ll Love This Recipe

Roasted eggplant and cherry tomato pasta brings together the warmth of roasted vegetables and the brightness of fresh herbs in a satisfying vegetarian dish. Here’s why it’s a recipe worth making:

• A wholesome, plant-based meal with deep, savory flavor
• Roasting enhances the natural sweetness and texture of the eggplant and tomatoes
• Ready in under an hour with minimal prep
• Uses basic pantry ingredients and fresh herbs
• Easily adaptable for vegan or gluten-free diets
• Comforting, hearty, and ideal for any season

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

10 oz (280g) rigatoni or pasta of choice
1 medium eggplant, cubed
2 tablespoons olive oil
2 cups cherry tomatoes
3 garlic cloves, minced
1/2 teaspoon chili flakes (optional)
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1/4 cup tomato passata or crushed tomatoes
2 tablespoons fresh basil, chopped
Optional: grated Parmesan or vegan cheese

directions

1. Preheat the oven to 425°F (220°C).
2. Toss the cubed eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, turning halfway through, until golden and tender.
3. While the eggplant roasts, bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Reserve 1/4 cup of pasta water, then drain.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute.
5. Add the cherry tomatoes to the skillet and cook for 5–7 minutes until blistered and soft.
6. Stir in the roasted eggplant, tomato passata, oregano, chili flakes (if using), and a splash of the reserved pasta water. Simmer for 5 minutes to combine the flavors.
7. Add the cooked pasta and chopped basil. Toss to coat evenly.
8. Serve hot, garnished with additional basil and Parmesan or vegan cheese if desired.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• Add Protein: Stir in chickpeas or white beans for added plant-based protein.
• Spicy Version: Increase chili flakes or add a pinch of cayenne for more heat.
• Gluten-Free: Use gluten-free pasta to make the dish suitable for gluten-intolerant diets.
• Creamy Option: Add a splash of cream or a spoonful of ricotta at the end for a richer texture.
• Grilled Vegetables: Swap roasted eggplant for grilled zucchini or bell peppers for variety.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stove over low heat or in the microwave, adding a splash of water or olive oil to loosen the sauce.
Freezing: Not recommended, as roasted vegetables may become mushy after thawing.

FAQs

Can I use canned diced tomatoes instead of passata?

Yes, but passata offers a smoother texture. If using canned tomatoes, mash or blend slightly for a similar consistency.

Do I need to peel the eggplant?

No, the skin softens during roasting and adds texture. You may peel it if you prefer a milder flavor.

Can I roast the cherry tomatoes with the eggplant?

Yes, you can roast them together, but skillet cooking allows more control over their blistered texture.

Is this dish vegan?

It is naturally vegan if you skip the optional cheese or use a dairy-free alternative.

Can I use another type of pasta?

Absolutely. Penne, fusilli, or even spaghetti work well—just adjust cooking times accordingly.

What herbs can I use instead of basil?

Fresh parsley or oregano are good substitutes if basil is unavailable.

Can I make this ahead of time?

Yes, it can be made a few hours in advance and gently reheated before serving.

How do I prevent the eggplant from becoming soggy?

Cut it into even cubes and roast it at a high temperature in a single layer to ensure crisp edges.

Can I add more vegetables?

Certainly. Roasted zucchini, mushrooms, or spinach can complement the eggplant and tomatoes well.

What’s the best wine to serve with this dish?

A medium-bodied red like Chianti or a light white like Pinot Grigio pairs nicely with the dish’s tomato and herb flavors.

Conclusion

Roasted eggplant and cherry tomato pasta is a simple yet flavor-packed dish that’s perfect for any occasion. With minimal effort and maximum taste, this recipe captures the essence of rustic Italian cooking while being fully plant-based. Whether you’re looking for a satisfying weeknight dinner or an elegant vegetarian main, this pasta is a timeless choice.

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