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5.0 from 30 votes

Roasted Eggplant Pasta

This delicious eggplant pasta with tomatoes and sausage is perfect for a weeknight dinner—cooked with extra virgin olive oil and fresh basil.

Prep Time
30 mins
Cook Time
1 hr
Servings: 4
Calories: 761 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • 1 large eggplant cut into ½ inch dice 
  • ⅓ cup extra virgin olive oil
  • 1 red onion diced
  • 3-4 garlic cloves sliced
  • 1 bay leaf
  • 1 cinnamon stick
  • 3-4 cloves
  • 1 lb Greek Sausage Substitute with sweet Italian sausage.
  • 2 cups cherry tomatoes
  • 14 oz San Marzano Tomatoes like Gustarosso.
  • 3 cups rigatoni pasta cooked
  • dried Greek oregano
  • sea salt
  • freshly ground pepper
  • chili flakes optional

Instructions

    Cup of Yum
  1. 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.
  2. Place the eggplant cubes on a parchment-lined baking sheet and bake for about 20 minutes. Transfer to a rack and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • You can make this sauce ahead of time and reheat it:  
  •  
  • Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
  • Toss the eggplant in the sauce, cool, and use it whenever you need it over pasta, polenta, mashed potatoes, or anything else you might like. Add a little water to loosen up the sauce while heating on the stove or microwave.
  • When reheating with the pasta already in the sauce, add water as needed to loosen the sauce—don't overdo the water!

Nutrition Information

Calories 761kcal (38%) Carbohydrates 45g (15%) Protein 24g (48%) Fat 55g (85%) Saturated Fat 16g (80%) Cholesterol 86mg (29%) Sodium 974mg (41%) Potassium 1090mg (31%) Fiber 8g (32%) Sugar 12g (24%) Vitamin A 609IU (12%) Vitamin C 34mg (38%) Calcium 98mg (10%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 761

% 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.