Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
Serves 6 (serving size: 1 1/3 cups)

Bright grape tomatoes and fresh pecorino Romano cheese shine beautifully in Pasta with Eggplant, Pine Nuts, and Romano—a lovely and fast weeknight dish.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Cook pasta according to directions; omit salt and fat. Drain in a colander over a bowl, reserving 1/2 cup liquid.

Step 3

Combine 1 tablespoon oil, garlic, eggplant, oregano, and tomatoes on a jelly-roll pan; toss. Broil 8 minutes or until tomatoes begin to soften.

Step 4

Combine reserved cooking liquid, 2 tablespoons oil, salt, and peppers in a bowl, stirring with a whisk. Add pasta and eggplant mixture; toss. Sprinkle with cheese, pine nuts, and parsley.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Very good

StacyYC
July 09, 2016
Made 1/2 the recipe for two people (my husband eats two servings) and it was pefect with a small salad.  Changed the cooking method somewhat and would do so again: diced the eggplant, sprayed it with cooking spray, and baked it in a 400 degree oven for 15 minutes. Then used just 1 Tb olive oil in a 10 inch pan where I sauteed it with the garlic and chopped fresh tomatoes, and added some artichoke hearts for a bit of tang. Added some fresh basil along with the oregano too.

Great use of eggplant

SuzanneM
June 04, 2015
This was delicious, even though it was not nearly as pretty as the picture. But all the ingredients really worked to make a flavorful and filling pasta dish. I made the recipe as written with the exception of using basil in place of the parsley and using dried oregano. Next time, I think I will increase the amount of tomatoes. Using a full-flavored olive oil also helped. This was easy to prepare, made an ample amount and was very tasty. 

EICrabb's Review

daneanp
October 10, 2014
This was surprising very flavorful! Added leeks and didn't need but 1/4 cup pf pasta water. I used brown rice noodles and was delicious.

daneanp's Review

marstanley
March 18, 2014
Meh. I liked the eggplant but this dish didn't have much flavor. Won't make again.

DorisL's Review

EICrabb
October 19, 2013
This is an outstanding recipe for eggplant. We peeled the eggplant; therefore, when broiled with the tomatoes, garlic and olive oil, the eggplant was tender and delicious. My husband and I will definitely be making this recipe again.

LDombeck's Review

LDombeck
October 14, 2013
This was an easy dinner. I got the pappardelle from Trader Joes. The only thing my year old didn't like was the eggplant. I might take the skin off next time. It was really easy to broil the tomatoes and made a big flavor impact.

StacyYC's Review

TerriS2
October 08, 2013
N/A

TerriS2's Review

DorisL
September 30, 2013
Great pasta supper. Simple and tasty

marstanley's Review

EllenDeller
September 16, 2013
Very good. My husband loved it. I found the eggplant to be a bit chewy. I think it needs to be cut a little smaller. The sauce was very good and the red pepper added just a hint of heat to the dish to increase the complexity of the dish.