I season my eggplant before it hits the oven, and the payoff is golden, savory pieces with no bland centers. One small timing shift makes all the difference.

Jump to Recipe

I’m obsessed with Eggplant Pasta because it hits that sweet spot between saucy, rich, and a little scrappy in the best way. I love how the eggplant turns plush inside with browned edges that grab onto every glossy bit in the bowl.

And the pasta? Chewy, messy, completely worth the splatter on my shirt.

I like mine with a little bite, a little salt, and plenty of attitude. But mostly I adore that it feels bold without being fussy.

Big flavor. No tiny polite forkfuls allowed here.

At all. Seriously, ever.

Ingredients

Print Recipe (No Advertisments)

Eggplant gets soft and silky, soaking up sauce like it was born for pasta.
Olive oil helps the eggplant brown and taste rich, not dry or sad.
Kosher salt pulls out flavor and keeps the eggplant from tasting flat.
Black pepper adds a warm little bite without taking over the dish.
Red pepper flakes bring heat if you like pasta with a tiny kick.
Short pasta catches the chunky sauce in all those cozy little pockets.
Onion gives the sauce a sweet, mellow base that feels homemade.
Garlic makes everything smell amazing and taste bigger, in the best way.
Crushed tomatoes turn it saucy, bright, and perfect for weeknight comfort.
Tomato paste adds depth, like the sauce simmered way longer than it did.
Red wine brings a richer flavor, but it’s totally fine to skip.
Basil and parsley keep things fresh, so the pasta doesn’t feel heavy.
Parmesan adds salty, nutty goodness.
You’ll want extra at the table.
Plus, pine nuts add crunch and make the bowl feel a little fancy.

Ingredient Quantities

1 large eggplant about 1 to 1 1/4 pounds cut into 1 inch cubes

3 tablespoons extra virgin olive oil for seasoning the eggplant

1 teaspoon kosher salt for the eggplant

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes optional

12 ounces dried pasta penne rigatoni or short pasta of choice

2 tablespoons extra virgin olive oil for the sauce

1 small yellow onion finely chopped about 1 cup

3 garlic cloves minced

1 28 ounce can crushed tomatoes or 28 ounces whole peeled tomatoes crushed by hand

1 tablespoon tomato paste

1/4 cup dry red wine optional

1 teaspoon granulated sugar optional to balance acidity

1/2 cup fresh basil leaves loosely packed chopped

2 tablespoons fresh parsley chopped

1/2 cup freshly grated Parmesan plus extra for serving

Salt and black pepper to taste for the sauce

Red pepper flakes extra for serving optional

2 tablespoons toasted pine nuts optional for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 425°F. Toss the 1 inch eggplant cubes with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if using; spread in a single layer on a rimmed baking sheet. Roast until golden and tender, about 25 to 30 minutes, turning once.

2. Bring a large pot of salted water to a boil and cook 12 ounces pasta according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain.

3. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 to 7 minutes.

4. Add the minced garlic and cook 30 to 60 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 1 minute.

5. Pour in the 28 ounce can crushed tomatoes, add 1/4 cup dry red wine if using, and 1 teaspoon granulated sugar if desired. Simmer gently for 10 to 12 minutes to thicken. Season to taste with salt and black pepper.

6. Stir in half of the chopped basil and all of the chopped parsley, then add the roasted eggplant to the sauce. Simmer 2 to 3 minutes to meld flavors.

7. Add the drained pasta to the skillet with 1/2 cup freshly grated Parmesan. Toss to combine, adding reserved pasta water a little at a time until the sauce coats the pasta and reaches the desired consistency.

8. Taste and adjust seasoning. Finish with the remaining basil, more Parmesan, and red pepper flakes if desired. Sprinkle with toasted pine nuts for garnish if using and serve immediately.

Equipment Needed

1. Rimmed baking sheet (for roasting the eggplant)
2. Parchment paper or silicone baking mat
3. Chef knife and cutting board
4. Large pot for boiling pasta
5. Colander or pasta strainer
6. Large skillet with lid or sauté pan
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Box grater or microplane for Parmesan
10. Tongs or pasta server

FAQ

Do I need to peel the eggplant? No, the skin adds texture and nutrients; just wash and cube it. If the skin is very thick or bitter, you can peel it.

How do I prevent the eggplant from becoming soggy? Toss the cubes with the 3 tablespoons of olive oil and salt, then roast or sauté over medium-high heat until browned and slightly crisp before adding to the sauce.

Can I make this recipe vegetarian or vegan? Yes. Omit the Parmesan for a vegan version or swap with a plant based cheese; check that the pasta contains no egg if strictly vegan.

Is it okay to use fresh tomatoes instead of canned? Yes. Use about 2 pounds ripe tomatoes, blanch, peel, seed, and crush them. You may need to simmer a bit longer to reach the right consistency.

How do I reheat leftovers so the eggplant stays good? Reheat gently on the stove over low heat with a splash of water or olive oil, stirring occasionally. Microwaving is fine for quick reheats but can soften the eggplant more.

Can I prepare parts of this ahead of time? Yes. Roast or sauté the eggplant and store it refrigerated for up to 2 days. The sauce can be made up to 3 days ahead or frozen for up to 3 months.

Eggplant Pasta Recipe Substitutions and Variations

Eggplant: substitute zucchini (same cube size, slightly firmer texture), portobello mushrooms (coarsely chopped, meaty umami), or roasted red peppers (for a sweeter, smokier flavor).
Pasta (penne/rigatoni): substitute whole wheat pasta (heartier flavor), gluten free pasta (rice/corn or blend, same cooking time may vary), or short chickpea/lentil pasta (higher protein, slightly different texture).
Crushed tomatoes (28 oz): substitute tomato passata (smooth, same volume), canned diced tomatoes blitzed in a blender (similar texture), or 2 cups fresh peeled tomatoes simmered and crushed (season to taste).
Parmesan: substitute Pecorino Romano (sharper, saltier), Grana Padano (milder, similar texture), or nutritional yeast (for a vegan, cheesy flavor; use slightly more).

Pro Tips

– Salt the eggplant and let it sit for 20 to 30 minutes before roasting to draw out excess moisture, then pat dry so the cubes brown instead of stewing.

– Give the eggplant plenty of space on the baking sheet so pieces roast instead of steam; if your pan gets crowded, use two pans or roast in batches.

– Caramelize the onion and briefly cook the tomato paste until it darkens slightly before adding tomatoes to deepen the sauce flavor, and add the wine only after the paste has built some color.

– Use the reserved pasta water a little at a time to loosen the sauce and help it cling to the pasta, and finish with a splash of good olive oil and the fresh basil off the heat for brightness.

Eggplant Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I season my eggplant before it hits the oven, and the payoff is golden, savory pieces with no bland centers. One small timing shift makes all the difference.

Servings

servings

Calories

667

kcal

Equipment: 1. Rimmed baking sheet (for roasting the eggplant)
2. Parchment paper or silicone baking mat
3. Chef knife and cutting board
4. Large pot for boiling pasta
5. Colander or pasta strainer
6. Large skillet with lid or sauté pan
7. Wooden spoon or heatproof spatula
8. Measuring cups and spoons
9. Box grater or microplane for Parmesan
10. Tongs or pasta server

Ingredients

1 large eggplant about 1 to 1 1/4 pounds cut into 1 inch cubes
3 tablespoons extra virgin olive oil for seasoning the eggplant
1 teaspoon kosher salt for the eggplant
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes optional
12 ounces dried pasta penne rigatoni or short pasta of choice
2 tablespoons extra virgin olive oil for the sauce
1 small yellow onion finely chopped about 1 cup
3 garlic cloves minced
1 28 ounce can crushed tomatoes or 28 ounces whole peeled tomatoes crushed by hand
1 tablespoon tomato paste
1/4 cup dry red wine optional
1 teaspoon granulated sugar optional to balance acidity
1/2 cup fresh basil leaves loosely packed chopped
2 tablespoons fresh parsley chopped
1/2 cup freshly grated Parmesan plus extra for serving
Salt and black pepper to taste for the sauce
Red pepper flakes extra for serving optional
2 tablespoons toasted pine nuts optional for garnish

Directions

Preheat oven to 425°F. Toss the 1 inch eggplant cubes with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if using; spread in a single layer on a rimmed baking sheet. Roast until golden and tender, about 25 to 30 minutes, turning once.
Bring a large pot of salted water to a boil and cook 12 ounces pasta according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain.
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 to 7 minutes.
Add the minced garlic and cook 30 to 60 seconds until fragrant. Stir in 1 tablespoon tomato paste and cook 1 minute.
Pour in the 28 ounce can crushed tomatoes, add 1/4 cup dry red wine if using, and 1 teaspoon granulated sugar if desired. Simmer gently for 10 to 12 minutes to thicken. Season to taste with salt and black pepper.
Stir in half of the chopped basil and all of the chopped parsley, then add the roasted eggplant to the sauce. Simmer 2 to 3 minutes to meld flavors.
Add the drained pasta to the skillet with 1/2 cup freshly grated Parmesan. Toss to combine, adding reserved pasta water a little at a time until the sauce coats the pasta and reaches the desired consistency.
Taste and adjust seasoning. Finish with the remaining basil, more Parmesan, and red pepper flakes if desired. Sprinkle with toasted pine nuts for garnish if using and serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.