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Roasted Eggplant and Cherry Tomato Pasta

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A hearty, Sicilian-inspired pasta dish made with roasted eggplant, blistered cherry tomatoes, garlic, and fresh basil in a rich tomato sauce—tossed with rigatoni for a satisfying vegetarian meal.

Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 425°F (220°C). Toss eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25 minutes, turning halfway through, until golden and soft.
  2. Bring a large pot of salted water to a boil and cook the rigatoni until al dente. Reserve 1/4 cup of pasta water and drain the rest.
  3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the garlic for 1 minute.
  4. Add the cherry tomatoes and cook for 5–7 minutes until they blister and soften.
  5. Stir in roasted eggplant, tomato passata, dried oregano, chili flakes (if using), and a splash of reserved pasta water. Simmer for 5 minutes to combine the flavors.
  6. Add the cooked pasta and chopped basil to the skillet. Toss well to coat evenly.
  7. Serve hot, garnished with optional grated Parmesan or vegan cheese and extra basil.

Notes

  • For extra depth, roast the cherry tomatoes alongside the eggplant.
  • Use whole wheat or gluten-free pasta for dietary preferences.
  • Adjust chili flakes to taste depending on your heat preference.

Nutrition

Keywords: roasted eggplant pasta, cherry tomato pasta, vegetarian pasta, Italian, rigatoni, basil

Find it online: https://epicrecipebox.com/roasted-eggplant-and-cherry-tomato-pasta/