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Flavorful Roasted Eggplant Tomato Penne Pasta

This mouthwatering pasta dish combines roasted eggplants, juicy cherry tomatoes, and al dente penne pasta, offering a delightful blend of flavors that's easy to prepare.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 medium eggplants, diced
  • 2 cups cherry tomatoes, halved
Pasta
  • 2 cups penne pasta
Flavorings
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Garnish
  • Fresh basil for garnish
  • Parmesan cheese for serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Chop the eggplants into cubes and halve the cherry tomatoes.
Roasting
  1. In a large mixing bowl, combine the diced eggplants and halved cherry tomatoes with olive oil, minced garlic, salt, pepper, and dried oregano.
  2. Spread the mixture on a baking sheet, evenly distributed. Roast in the oven for about 25-30 minutes, or until the eggplants are golden and tender.
Cooking Pasta
  1. While the vegetables are roasting, bring a pot of salted water to a boil.
  2. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Combining
  1. When the eggplants and tomatoes are done roasting, combine them with the cooked penne in a large bowl.
  2. Toss everything together to coat the pasta with the delicious flavors.
Serving
  1. Serve warm, garnished with fresh basil and a generous sprinkle of Parmesan cheese.

Notes

For substitutions, use zucchini instead of eggplants. Make sure to salt eggplants before cooking to improve texture. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.