Description
This super easy roasted eggplant pasta with juicy cherry tomatoes, red pepper, parmesan, and fresh herbs is delicious and requires minimal hands-on time.
Ingredients
Units
Scale
1 eggplant, cut into 1/2 inch cubes
24 oz. cherry tomatoes
4–6 whole cloves of garlic, peeled
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon red pepper flakes
8 oz. pasta
1/2 cup parmesan cheese (dairy or non-dairy)
1/2 cup of fresh chopped herbs, parsley and basil
Instructions
- Preheat oven to 400 degrees.
- In a deep ceramic casserole dish or cast iron pan, combine eggplant, tomatoes, garlic, olive oil, salt, and red pepper flakes and toss to combine.
- Roast for 30-40 minutes until eggplant is caramelized, the tomatoes are burst and juicy, and the garlic is soft.
- When there is 20 minutes remaining on the vegetables, start boiling water and make your pasta.
- When the veggies come out, use the back of a fork to mash the garlic and stir it into the rest of the mixture.
- Toss the cooked pasta with the eggplant and tomato mixture, fresh parmesan, and fresh herbs.
- Serve pasta topped with more parmesan and herbs. Enjoy!
- Prep Time: 15
- Cook Time: 40
- Category: Main, pasta
Keywords: roasted eggplant pasta, eggplant, cherry tomatoes