Simple roasted eggplant tomato pasta is a delicious fast and easy recipe making it perfect for the summer months. It’s made with roasted eggplant, heirloom tomatoes, capers, anchovies, oregano, fresh Italian parsley and garlic then tossed together with pasta. Simple and delicious. So perfect, it will make you think you are in Italy.
The star of this summery pasta is the roasted eggplant, which caramelizes and softens in the oven. The second star is the sauce. It’s made with market fresh, ripe summer tomatoes that are braised with simple, flavourful ingredients, creating a delicious homemade sauce. Then the tender cubes of aubergine are tossed with the tomato sauce, along with capers. Yes, to more Mediterranean flavours! And please don’t let the anchovies deter you from trying this, they add so much delicious umami flavour!
Local heirloom tomatoes (or beefsteak tomatoes) are the best choice for this recipe, as they are really juicy, flavourful and fleshy tomatoes. And since they are in season now they are packed with flavour. Locally grown is also the best choice as they haven’t been bred for sturdiness during shipping. Which means their flesh falls apart really nicely when making a sauce.
Roasted Eggplant Tomato Pasta is perfect as dinner for two
What I love most about this pasta recipe is that it is made with simple ingredients – ones you can get anywhere. Even on vacation! And this is where I first came up with this recipe. It’s the perfect meal for two, especially when you have kids that would much rather eat “Schinkennudeln mit Ei” (okay also delicious). Yes, we do this often. I cook a meal for two and my liebste Schwabe cooks for the kids…. kids stuff. And I am happy to say that this pasta recipe also tastes delicious here in Hamburg, almost as much as in the south of France.
Simple Roasted Eggplant Tomato Pasta
For roasted eggplant:
- 1 Eggplant (Aubergine), cut into 2-3 cm pieces
- Sea salt and freshly ground pepper, to taste
- 2 tablespoons extra-virgin olive oil
For the pasta:
- 250 g dry pasta (e.g. spaghetti)
- 1 tablespoon extra-virgin olive oil
- 2 large heirloom tomatoes or beefsteak tomatoes, chopped (500g or more)
- 1 garlic clove, minced
- 2 anchovies in oil, minced
- 1/2 teaspoon dried oregano
- Pinch of sea salt
- Pinch of chili flakes
- Splash of dry white wine (1/4 cup or more)
- 1 tablespoons capers in brine, drained
- handful flat-leaf parsley, chopped (ca. 2 tablespoons)
- grated parmesan, to serve
Preheat the oven to 200°C and line a baking sheet with parchment paper. Toss the cubed eggplant with 2 tablespoons olive oil and a sprinkle of salt and pepper. Arrange the eggplant in a single layer. Roast on the middle rack until the eggplant is tender and deeply golden on the edges, about 15-20 minutes (depending on size of pieces), tossing halfway.
Meanwhile, put a large pot of water on to boil for the pasta. Add a large pinch of salt. Cook the pasta al dente.
While the pasta cooks, heat a large non-stick sauté pan (or wok) with the olive oil over medium to medium-high heat. Add the tomatoes, garlic, anchovies, oregano, salt, chili flakes, and white wine. Sauté for 5 minutes or until tomatoes soften. Add the roasted eggplant and capers. Bring the mixture to a simmer then add the pasta. Toss until the pasta is coated. Season with salt and sprinkle with the parsley.
Serve into bowls and sprinkle with parmesan cheese. Buon appetito!
- I use my go-to olive oil from for recipes like this. Not only does it taste amazing but it is an extra-virgin olive oil that is also heat resistant, making it the perfect all arounder – for grilling and for salads. I love it so much I order from amazon by the case: Farchioni Olio Extra Virgine Il Casolare Grezzo. Which is also why I list it in my shop along with other kitchen favorites.
- Heirloom tomatoes are very juicy and create quite a bit of sauce. If you have the feeling there is not enough sauce from your tomatoes, then add a few tablespoons of the pasta cooking water to stretch the sauce. Or add another tomato. The al dente pasta will soak up some of the tomato sauce, which is fine, as they take on the flavour.
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