Pasta with Roasted Eggplant-Tomato Sauce

4 Reviews
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Yield
4 servings (serving size: 1 1/2 cups)
By Jean Kressy
June 1999
RECIPE BY Cooking Light

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

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 3

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

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Ratings & Reviews

Never Fail

SuzanneM
April 04, 2016
I have made this several times now, and it has always been wonderful. The eggplant is so good in this. This time I used canned tomatoes (San Marzano, my favorite), but I have also used the fresh tomatoes called for (as long as they are ripe and tasty, not those pale imitations that pass for fresh these days). I had fresh herbs to use, but I also used dried oregano, and it was fine. The black olives add a delightful salty tang to the sauce.I think I will leave out the sugar next time as it is a bit on the sweet side. This recipe is easy to make, quick, with readily available ingredients and produces delicious results. A keeper!

Amorena's Review

veryslowcook
November 04, 2011
Eggplant intrigues me since I have little to no experience cooking with it so I bought a bunch one day and took to the web in search of a eggplant pasta sauce recipe and gave this a try for a nice spagetti lunch. This was very easy to make and packed a lot of flavor. I used 3 garlic cloves instead of 1 and added a couple dashes of hot chili pepper for some spice. I omitted the sugar and tomato paste since I did not have any on hand, I don't think it was missing in the end. However, I did add a couple ladles of water from the boiling pasta to loosen the sauce up. Overall, it turned out great and was a quick, fresh hot lunch choice :) It's a keeper!

MichaelBRoch's Review

Amorena
April 01, 2011
This is a very easy and taste intensive sauce- I love the sweetness of the tomato sauce against the smoky flavor of the roasted eggplant and the bright flavor of the olives. I serve it over whole wheat spaghetti.

veryslowcook's Review

MichaelBRoch
February 22, 2010
Thought this was a really nice recipe - easy, quick, and leftovers were good. Will probably make it again sometime.