This super easy roasted eggplant pasta with juicy cherry tomatoes, red pepper, parmesan, and fresh herbs is delicious and requires minimal hands-on time. Inspired by the traditional Sicilian dish, pasta alla norma, and adapted to an easier recipe with less hands-on time. Perfect for a weeknight meal!
It’s been pretty quiet over here at Kind Roots Food and it’s because I’ve been spending very little time cooking lately. And even less time taking photos or videos of what I’m cooking. To be honest most of the food we’ve been eating hasn’t been worth photographing. This week we had Kraft mac & cheese with frozen peas. No, I’m not kidding.
But it’s because we’ve been busy doing something huge… WE (almost officially) BOUGHT A HOUSE! As first time homebuyers we were a little naive to how crazy the whole process is. I have never received so many emails, phone calls, paperwork to sign in my life. Besides the seemingly never ending process, we couldn’t be more excited about our future home.
This recipe is completely doable in the midst of a busy season in life. It requires less than 15 minutes of hands on time and uses minimal dishes. Eggplant, cherry tomatoes, and whole garlic cloves are combined with a bunch of olive oil, salt, and red pepper flakes in a casserole dish. The veggies are roasted in the oven for 30-40 minutes. While the veggies are roasting, make pasta of your choice. When the veggies come out of the oven, the eggplant should be a little caramelized, the tomatoes burst and juicy, and the garlic nice and soft. The olive oil and tomato juices combine to make a light sauce. Mash the garlic with the back of a fork and stir together.
Toss the eggplant and tomato mixture with your favorite pasta. Add a generous portion of dairy or non-dairy parmesan cheese and a handful of fresh parsley and basil and toss together. Serve the roasted eggplant pasta with more parmesan and herbs and enjoy!Print