Eggplant Pasta Recipes with Tomato Sauce

By | November 26, 2008

Recipe of Pasta with Roasted Eggplant

Eggplant Ingredients:

8 ounce tube shaped pasta, uncooked (penne)
12 ounce eggplant
1 ½ pound or about 3 cups tomatoes, chopped
2 tablespoon tomato paste, Italian style
1 clove garlic, minced
¼ cup kalamata olives, sliced pitted
½ teaspoon sugar
Salt to taste
¼ teaspoon black pepper, freshly ground
1/3 cup fresh oregano, chopped
1/3 cup fresh basil, chopped
¼ cup fresh parmesan cheese, finely shredded
Cooking spray
1 tablespoon olive oil


  1. Preheat the oven to 400 degree Fahrenheit. Spray the cooking spray over a medium size baking dish and leave aside.
  2. In a large sauce pan boil water. To the boiling water add ½ teaspoon salt and pasta. Cook pasta as per the directions on the packet. When the pasta is tender yet firm drain them in a colander. Run cold tap water over pasta to halt further cooking and prevent the pasta from getting sticky (cold water will wash away any excess starch from the pasta). Leave aside.
  3. Peel the eggplant and cut it into 1 inch cubes. Place these cubes on the baking sheet in the form of a single layer. To cook the eggplant place the baking sheet in the preheated oven and bake for about 15 minutes, stir occasionally.
  4. In another large skillet heat oil over medium heat. Stir in minced garlic and cook for around 2 to 3 minutes or till the garlic is golden brown in color. Add tomatoes, tomato paste, olives, sugar, salt and freshly ground black pepper. Simmer on low heat for up to 5 minutes or until the contents become slightly thick. Add fresh basil, fresh oregano and baked eggplant and stir thoroughly to mix with the tomato mixture. Cook for more 2 to 3 minutes or until thoroughly heated.
  5. Spread pasta in a serving plate. Top them with the sauce and sprinkle cheese to garnish. Serve (you may even toss the pasta with the sauce and serve hot). This delicious recipe serves 4.

Health tip:

  • If you want a light purplish tint to the sauce and want to make the recipe healthier then you may choose not to peel the eggplant.
  • Choose reduced calories or low fat parmesan cheese instead of full fat cheese to decrease the total calories and fat of this recipe. If desired you may garnish with some wholesome pine nuts instead of cheese.
  • Fresh parsley can be used instead of basil, if basil is not easily available.