Spaghetti with Roasted Eggplant Sauce

Roasting the vegetables adds depth of flavor. They roast while the pasta cooks and the sauce simmers—coming together for a fabulous dish.


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

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 35 Minutes

Nutritional Information

Calories 375
Fat 12.4 g
Satfat 2.4 g
Protein 13.5 g
Carbohydrate 57.2 g
Cholesterol 4 mg
Iron 4.9 mg
Sodium 649 mg
Caloriesfromfat 30 %
Fiber 6.9 g
Calcium 164 mg


5 teaspoons olive oil, divided
1 (8-ounce) package mushrooms, chopped
4 cups diced peeled eggplant (about 1 small)
1 cup chopped onion (1 medium)
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt
1/8 teaspoon black pepper
6 ounces uncooked spaghetti
1/8 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
1 tablespoon chopped fresh thyme
1 (28-ounce) can crushed tomatoes
1/4 cup (1 ounce) shredded fresh Parmesan cheese


Preheat oven to 425°.

. Brush jelly-roll pan with 2 teaspoons oil. Combine mushrooms and next 5 ingredients in a large bowl; toss well. Spread vegetables in a single layer on jelly-roll pan. Bake at 425° for 35 minutes or until tender, stirring once.

. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well.

. While pasta cooks, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add red pepper and garlic; sauté 2 minutes. Stir in thyme and tomatoes; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

. Combine roasted vegetables, pasta, and tomato sauce; toss well. Sprinkle with Parmesan cheese.