Pasta with roasted eggplant and tomatoes is a simple and delicious way to enjoy a healthy and flavorful meal. This recipe is perfect for a weeknight dinner, when you want something easy and satisfying. The roasted eggplant and tomatoes give the dish a rich and savory flavor, while the fresh basil and Parmesan cheese add a bright and tangy finish.
Ingredients
- 1 large eggplant, cut into cubes
- 3 medium tomatoes, cut into cubes
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 lb pasta
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix together the eggplant, tomatoes, onion, garlic, olive oil, salt, black pepper, and red pepper flakes.
- Spread the mixture onto a baking sheet and roast for 25-30 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the pasta to the roasted vegetables along with the reserved cooking water. Toss to combine, adding more olive oil if needed.
- Stir in the chopped basil and grated Parmesan cheese. Serve hot.
This pasta recipe is very versatile, and you can easily adapt it to your taste. For a vegetarian or vegan version, simply omit the Parmesan cheese or replace it with a vegan alternative. You can also add other vegetables such as zucchini, bell peppers, or mushrooms, depending on what you have on hand.
To make this recipe gluten-free, use gluten-free pasta instead of regular pasta. You can also experiment with different types of pasta, such as whole wheat or vegetable-based pasta, to add more fiber and nutrients to your meal.
In conclusion, pasta with roasted eggplant and tomatoes is a healthy, easy, and delicious recipe that is perfect for any weeknight dinner. With just a few simple ingredients and some basic cooking skills, you can enjoy a flavorful and satisfying meal that is sure to please everyone in your family.
FAQ
Can I use any type of pasta for this recipe?
Yes, you can use any type of pasta for this recipe. However, we recommend using a pasta shape that can hold the sauce well, such as rigatoni or penne.
Do I need to peel the eggplant before roasting it?
No, you do not need to peel the eggplant before roasting it. The skin will become tender and flavorful when roasted.
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes instead of fresh tomatoes. However, we recommend using whole peeled tomatoes and crushing them with your hands before adding them to the dish.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Simply roast the eggplant and tomatoes, and cook the pasta separately. When you are ready to serve, reheat the sauce and toss it with the cooked pasta.
Can I add other vegetables to this recipe?
Yes, you can add other vegetables to this recipe. Zucchini, bell peppers, and mushrooms would all be great additions.
Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs instead of fresh herbs. However, we recommend using half the amount of dried herbs, as they are more concentrated than fresh herbs.
Can I use a different type of cheese instead of ricotta salata?
Yes, you can use a different type of cheese instead of ricotta salata. Pecorino Romano or Parmesan would both be good substitutions.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by omitting the ricotta salata and using a vegan cheese substitute or nutritional yeast instead.
Can I use a different type of oil instead of olive oil?
Yes, you can use a different type of oil instead of olive oil. However, we recommend using an oil with a high smoke point, such as avocado oil or grapeseed oil.
Can I double the recipe?
Yes, you can double the recipe to serve more people. However, you may need to roast the eggplant and tomatoes in separate batches to ensure that they cook evenly.
