Make Ahead

Roasted cherry tomato and eggplant pasta

October 22, 2019
0 Ratings
Photo by Carole P.
Author Notes

This is a simple, vegan variation on Pasta Alla Norma. Roasting the cherry tomatoes gives it a tangy, mouthwatering kick! —Carol P.

  • Prep time 20 minutes
  • Cook time 40 minutes
  • Serves 4
  • 1 Medium-large eggplant
  • 3 cups Cherry tomotoes
  • 4 cloves Garlic
  • 1 small Onion
  • 1 splash Balsamic vinegar
  • 2 tablespoons Basil
  • 2 teaspoons Dried oregano
  • Salt and pepper to taste
  • 16 ounces Penne or rigatoni
In This Recipe
  1. Preheat oven to 400 degrees.
  2. Skin eggplant and cut into 1/2 inch cubes. Place on baking sheet. Toss with 2 tablespoons olive oil. Add one clove of minced garlic. Sprinkle with salt and roast for 30-40 minutes or until soft and translucent. Toss every ten minutes or so.
  3. Cut cherry tomatoes in half. Place on baking sheet and toss with 1 tsp. of olive oil. Sprinkle with salt. Roast for 20-30 minutes or until slightly caramelized. Toss after 15 minutes.
  4. While eggplant and tomatoes roast, heat water for pasta and cook until al dente, reserving one cup of pasta water.
  5. Heat 2 tablespoons olive oil in saute pan and add onions. Saute on medium heat until just translucent, about 5 minutes.
  6. Add 3 cloves diced garlic to onions. Saute 5 minutes more, stirring frequently. Add a splash of balsamic to taste. Set aside.
  7. When eggplant and tomatoes are done, add the mixture, together with reserved (1 cup) pasta water to onion and garlic pan. Add the oregano and salt and pepper to taste. Heat together for a few minutes.
  8. Add mixture to cooked pasta, add basil, and serve.

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