Roasted Eggplant and Bell Pepper Pasta
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Calories
471 kcal
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Course
Main Course
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Cuisine
Italian
Roasted Eggplant and Bell Pepper Pasta
Description
This recipe starts by tossing peeled, diced eggplant and seeded red bell peppers with olive oil, salt, and pepper, then roasting them on a large baking sheet until they develop charred spots and tender texture. Meanwhile, a sauce is prepared on the stovetop by sautéing minced shallot, garlic, and herbs in olive oil, followed by simmering canned whole peeled tomatoes and tomato paste to build a rich tomato base seasoned with oregano, thyme, and red pepper flakes.
The roasted vegetables are added to the sauce for additional depth and combined with cooked rigatoni pasta. Freshly grated Parmesan and basil garnish the dish, adding richness and brightness. The contrast of tender roasted eggplant and peppers with the flavorful tomato sauce makes this pasta hearty but balanced.
Ensuring the baking sheet is large enough to avoid crowding the vegetables helps them roast properly without steaming, preserving texture and caramelization. Monitoring the eggplant closely during the final roasting period prevents burning while achieving desirable charring.
Ingredients
- 1 1/2 pounds eggplant (peeled, cut into 1/2 inch dice)
- 2 bell pepper seeded/stem removed, cut into 1/2 inch dice, red
- 5 tablespoons olive oil (divided)
- 1 medium shallot (peeled and minced)
- 4 cloves garlic (peeled and minced)
- 1/2 teaspoon thyme dried
- 1/2 teaspoon oregano dried
- 1/2 teaspoon red pepper flakes crushed
- 28 ounces whole peeled tomatoes (1 large can)
- 1 tablespoon tomato paste
- 8 ounces rigatoni or pasta of choice
- kosher salt
- black pepper fresh ground
Garnish:
- basil fresh
- Parmesan Cheese freshly grated
Instructions
- Preheat oven to 425 degrees F. In a large bowl, toss the diced eggplant and red bell peppers in 3 tbsp olive oil, 2 pinches of kosher salt and 1 pinch fresh ground black pepper. Spray a baking sheet with nonstick spray and spread the eggplant and bell peppers onto the baking sheet [see note]. Roast for 30 minutes flipping halfway through, then flip again and roast for 10 more minutes until veggies begin to char [see note]. Remove and set aside.
- Bring a pot of salted water to a boil for the pasta.
- While the eggplant and bell peppers roast, in a dutch oven over medium heat, add in 2 tbsp of olive oil and minced shallot. Sauté for 2 minutes until they begin to turn translucent. Add in the garlic, thyme, red pepper flakes, oregano, pinch of salt and black pepper. Sauté for 1 minute until the garlic becomes fragrant. Add in the whole peeled tomatoes and it’s juices, the tomato paste, and allow to come to a boil. Reduce the heat, cover, and simmer for 15 minutes. Remove the lid and using an immersion blender, blend until the sauce has an even consistency. Once the eggplant and bell peppers are roasted, add them to the sauce, and stir to combine. Taste and adjust seasoning if necessary, allow to simmer while the pasta cooks.
- Cook the pasta according to package instructions until al dente. Reserve a 1/4 cup of pasta water. Drain the pasta and add it to the pasta sauce. Stir until all of the pasta is coated with the sauce. Add in 1 tbsp of reserved pasta water to thicken the sauce. Serve with fresh basil and freshly grated parmesan cheese.
Notes
- Use a large enough baking sheet to avoid crowding the eggplant and peppers for proper roasting.
- Watch the eggplant closely in the last 10 minutes of roasting as it can burn quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 67g | 22% |
| Protein | 12g | 24% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 330mg | 14% |
| Potassium | 1097mg | 23% |
| Fiber | 11g | 44% |
| Sugar | 16g | 32% |
| Vitamin A | 2279IU | 46% |
| Vitamin C | 101mg | 112% |
| Calcium | 109mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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