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. 

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 21%
  • Fat: 8.1g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.3g
  • Protein: 12.5g
  • Carbohydrate: 58.3g
  • Fiber: 5.9g
  • Cholesterol: 5mg
  • Iron: 4.5mg
  • Sodium: 358mg
  • Calcium: 154mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°.
  2. 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.
  3. Toss the sauce with the pasta, and sprinkle with cheese.
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