Description
A delicious and hearty pasta dish featuring roasted eggplant, perfect for a comforting meal.
Ingredients
Scale
- 2 medium eggplants, diced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 12 oz pasta of choice
- Fresh basil for garnish
- Grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced eggplants with olive oil, salt, and black pepper.
- Spread the eggplants on a baking sheet and roast for 25-30 minutes, or until golden brown.
- In a large skillet, heat a little olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the crushed tomatoes, oregano, and red pepper flakes to the skillet, and simmer for 10 minutes.
- Meanwhile, cook the pasta according to package instructions until al dente.
- Once the eggplants are roasted, add them to the tomato sauce and stir to combine.
- Drain the pasta and add it to the skillet, tossing everything together.
- Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
- For a vegan option, omit the Parmesan cheese.
- Feel free to add other vegetables like bell peppers or zucchini.
- This dish can be made ahead and reheated for easy meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: main course
- Method: Roasting and sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg