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Mafaldine pasta with eggplant

Eggplant Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x

Description

This eggplant pasta is flavor-packed with tender eggplant and zesty marinara sauce! It’s a delicious dinner idea everyone will love.


Ingredients

Scale

For the eggplant*

  • 1/4 cup olive oil
  • 2 medium to large eggplants (about 2 pounds)
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon grated garlic
  • 1 tablespoon chopped fresh basil or Italian parsley
  • Freshly ground pepper

For the pasta

  • 1 recipe Easy Marinara Sauce
  • 3 tablespoons capers, drained
  • 1 pound long pasta noodles: spaghetti, fettuccine, linguine (gluten-free as desired)**
  • Fresh basil, to garnish (leftover from the marinara recipe)

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Roast the eggplant (or substitute 1 recipe Sauteed Eggplant*): Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark.
  3. Make the marinara sauce: Meanwhile, make the Easy Marinara Sauce. Let it simmer covered until the eggplant is done.
  4. Make the pasta: Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
  5. Season the eggplant: When the eggplant is done, remove it from the oven and gently toss with the garlic and herbs, making sure to spread out any chunks of garlic that stick together. The eggplant will be very tender so handle it gently.
  6. Serve: Add the drained capers to the marinara sauce. Pour the sauce over the pasta and mix to combine. To serve, add noodles to a plate, then top with roasted eggplant and finely chopped basil. (If you’d like, you can add cheese: but it’s not necessary for flavor!)

Notes

*For a quicker variation, substitute 1 recipe Sauteed Eggplant for the roasted eggplant. Or go to Pasta alla Norma.

**Here we used a fancy long pasta called mafaldine we found at our local grocery. You also can use any short pasta shape: it’s just as good!

  • Category: Pasta
  • Method: Roasted
  • Cuisine: Italian

Keywords: Eggplant pasta