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.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 12.4g
  • Saturated fat: 2.4g
  • Protein: 13.5g
  • Carbohydrate: 57.2g
  • Cholesterol: 4mg
  • Iron: 4.9mg
  • Sodium: 649mg
  • Calories from fat: 30%
  • Fiber: 6.9g
  • Calcium: 164mg


  • 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


  1. Preheat oven to 425°.
  2. . 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.
  3. . While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well.
  4. . 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.
  5. . Combine roasted vegetables, pasta, and tomato sauce; toss well. Sprinkle with Parmesan cheese.
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