Pasta with Roasted Eggplant-Tomato Sauce

Roast eggplant cubes and then combine with tomatoes, olives,  garlic and herbs for a chunky and savory sauce to toss with pasta. 


4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 347
Caloriesfromfat 21 %
Fat 8.1 g
Satfat 2.1 g
Monofat 3.9 g
Polyfat 1.3 g
Protein 12.5 g
Carbohydrate 58.3 g
Fiber 5.9 g
Cholesterol 5 mg
Iron 4.5 mg
Sodium 358 mg
Calcium 154 mg


3 cups (1-inch) cubed peeled eggplant (about 12 ounces)
Cooking spray
1 tablespoon olive oil
1 garlic clove, minced
3 cups chopped tomato (about 1 1/2 pounds)
1/4 cup sliced pitted kalamata olives
2 tablespoons tomato paste
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup chopped fresh basil
1/3 cup chopped fresh oregano
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
1/4 cup (1 ounce) finely shredded fresh Parmesan cheese


Preheat oven to 425°.

To prepare sauce, place eggplant in a single layer on a baking sheet coated with cooking spray; bake at 425° for 15 minutes, stirring once. Heat oil in a large nonstick skillet over medium heat. Add garlic; cook 3 minutes or until golden, stirring occasionally. Add tomato and next 5 ingredients (tomato through pepper); bring to a simmer. Reduce heat to low; cook 3 minutes or until slightly thick. Add eggplant, basil, and oregano; cook 3 minutes or until thoroughly heated.

Toss the sauce with the pasta, and sprinkle with cheese.

Jean Kressy,

Cooking Light

June 1999
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