Roasted Eggplant Pasta
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr
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Servings
4
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Calories
761 kcal
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Course
Main Course
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Cuisine
Greek
Roasted Eggplant Pasta
Description
This recipe prepares eggplant diced and tossed with olive oil, oregano, and pepper, then roasted to develop a soft but not mushy texture with caramelized edges. Separately, onion and garlic are sautéed with bay leaf, cinnamon stick, cloves, and chili flakes in olive oil. Ground Greek sausage is browned in this mixture, then enriched with broth, canned San Marzano tomatoes, and fresh cherry tomatoes. The roasted eggplant is added back in to absorb and blend the flavors. The sauce gently simmers to develop depth.
Serving involves mixing the rigatoni pasta into the sauce for even coating. The result is a pasta dish that highlights the sweet-spicy warmth from the spices paired with the savory, juicy sausage and tender eggplant. It provides a complex flavor profile balanced by the acidity of the tomatoes and freshness of oregano.
The sauce can be made ahead and reheated, with added water to loosen the texture if necessary during warming. It works well also as a topping for polenta or mashed potatoes. The recipe suggests using sweet Italian sausage as an alternative.
Ingredients
- 1 eggplant cut into ½ inch dice, large
- ⅓ cup extra virgin olive oil
- 1 red onion diced
- 3-4 garlic sliced, cloves
- 1 bay leaf
- 1 cinnamon stick
- 3-4 cloves
- 1 lb Greek Sausage Substitute with sweet Italian sausage.
- 2 cups cherry tomato
- 14 oz San Marzano Tomatoes like Gustarosso.
- 3 cups rigatoni pasta cooked
- dried oregano Greek
- salt sea salt
- black pepper freshly ground
- chili flakes optional
Instructions
- Heat the oven to 162°C / 325°F. Put the diced eggplant into a bowl and drizzle with two tablespoons of extra virgin olive oil. Toss to combine and season with freshly ground pepper and a pinch or two of dried oregano.
- Place the eggplant cubes on a parchment-lined baking sheet and bake for about 20 minutes. Transfer to a rack and set aside.
- Heat the remaining olive oil in a 3.5-qt. skillet over medium heat. Add the onion and cook, stirring, about 2 minutes—season with sea salt. Add the garlic, a generous pinch of dried oregano, the bay leaf, the cinnamon stick, and a pinch of chili flakes (optional) and cook, stirring, for about 3 minutes.
- Remove the ground sausage from the casings and add it to the skillet. Use a wooden spoon to break it up into small pieces until browned, 5-10 minutes. Add half a cup of broth and simmer for 10 minutes.
- Add the canned tomatoes. Break them into smaller pieces with a wooden spoon. Add the cherry tomatoes (leave them whole), eggplant and half of the basil, and stir. Cover and cook on medium heat for 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Drain the pasta and transfer three cups to the skillet. Mix with the sauce and adjust the seasoning to your liking; see if it needs some salt, add some fresh basil and a pinch or two of chili flakes (optional).Toss and serve in bowls with some chopped fresh basil on top and a generous amount of parmesan cheese.
Notes
- This sauce can be made ahead and reheated; add water when reheating to loosen the sauce as needed.
- It works well served over pasta, polenta, or mashed potatoes.
- Use sweet Italian sausage as a substitute for Greek sausage if preferred.
- Adjust seasoning to taste when reheating, especially if the sauce has thickened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 761 kcal
% Daily Value*
| Calories | 761kcal | 38% |
| Carbohydrates | 45g | 15% |
| Protein | 24g | 48% |
| Fat | 55g | 85% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 86mg | 29% |
| Sodium | 974mg | 41% |
| Potassium | 1090mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 34mg | 38% |
| Calcium | 98mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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