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dinner

Roasted Eggplant Tomato Pasta

Roasted eggplant and tomato sauce tossed with pasta and fresh basil.

4 servings Prep 15 min Cook 30 minOven 425°F

From: Original AI-assisted recipe; AI-generated dish image.

Ingredients
Temperature

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Ingredients

  • •1 large eggplant, cut into 3/4-inch cubes
  • •3 tablespoons olive oil, divided
  • •3/4 teaspoon salt, divided
  • •1/4 teaspoon pepper
  • •12 ounces dry penne
  • •3 garlic cloves, minced
  • •1 can crushed tomatoes (28 ounces)
  • •1 teaspoon dried oregano
  • •1/3 cup torn basil
  • •1/3 cup grated Parmesan, optional

Instructions

  1. 1Heat oven to 425°F. Toss eggplant with 2 tablespoons oil, half the salt, and pepper. Roast on a baking sheet 25 to 30 minutes, turning once.
  2. 2Cook pasta according to package directions. Reserve 1/2 cup cooking water, then drain.
  3. 3Heat remaining oil in a large pan. Cook garlic 30 seconds, then add tomatoes, oregano, and remaining salt. Simmer 15 minutes.
  4. 4Fold roasted eggplant and pasta into sauce, adding pasta water as needed.
  5. 5Stir in basil and serve with optional Parmesan.