This Mediterranean-style eggplant pasta is a hearty and flavorful dish featuring roasted eggplant, ripe tomatoes, and fragrant herbs. Topped with kalamata olives, feta cheese, and fresh parsley, this pasta is a deliciously satisfying meal that’s easy to prepare. Perfect for a weeknight dinner or a cozy weekend meal, this dish brings together classic Mediterranean flavors with a rich, savory tomato sauce.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 medium eggplant, diced
2 tablespoons olive oil
1 small onion, finely chopped
1 can (14.5 oz) diced tomatoes
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
½ pound pasta (such as penne or spaghetti)
¼ cup kalamata olives, sliced
¼ cup crumbled feta cheese (optional)
2 tablespoons fresh parsley, chopped
Directions
Preheat the oven to 400°F (200°C).
Toss the diced eggplant with 1 tablespoon of olive oil and spread it on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
Stir in the garlic, dried oregano, dried basil, and red pepper flakes. Cook for another minute until fragrant.
Pour in the diced tomatoes, add salt and black pepper, and let simmer for 10 minutes.
Meanwhile, cook the pasta according to the package instructions until al dente. Drain and set aside.
Add the roasted eggplant and sliced olives to the tomato sauce, stirring to combine.
Toss the cooked pasta with the sauce, ensuring it is well coated.
Serve hot, garnished with crumbled feta cheese and fresh parsley.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 320 kcal per serving
Variations
Protein Boost: Add grilled chicken or chickpeas for extra protein.
Cheese Swap: Use parmesan or goat cheese instead of feta for a different flavor.
Spice Level: Increase the red pepper flakes for a spicier kick.
Veggie Addition: Toss in some spinach or zucchini for added nutrition.
Pasta Options: Swap regular pasta for whole wheat or gluten-free varieties.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the pasta in a skillet over medium heat with a splash of water or olive oil to prevent it from drying out. Alternatively, I microwave it in 30-second intervals until heated through. I don’t recommend freezing this dish, as the texture of the eggplant may become mushy.
FAQs
How can I prevent the eggplant from becoming too soft?
Roasting the eggplant at a high temperature (400°F) helps it stay slightly firm while developing a caramelized flavor. Avoid overcrowding the baking sheet so it roasts evenly.
Can I use fresh tomatoes instead of canned?
Yes! I like using about 4-5 fresh tomatoes, chopped, for a fresher taste. Cooking them down for a few extra minutes helps create a rich sauce.
What’s the best pasta for this dish?
I prefer penne or spaghetti, but any pasta that holds sauce well, like rigatoni or fusilli, works great. Whole wheat or gluten-free options can also be used.
Can I make this dish vegan?
Absolutely! I simply omit the feta cheese or use a dairy-free alternative. The dish remains flavorful with the olives and herbs.
Is this dish good for meal prep?
Yes! I make the sauce ahead of time and store it separately. When ready to eat, I cook fresh pasta and toss it with the pre-made sauce for the best texture.
Conclusion
This Mediterranean-style eggplant pasta is a perfect balance of comfort and nutrition. The combination of roasted eggplant, flavorful tomato sauce, and tangy olives makes it a satisfying meal that’s easy to prepare. Whether for a quick weeknight dinner or a special gathering, this dish never disappoints. I love how simple ingredients come together for a bold and delicious pasta dish.
Recipe:
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Mediterranean-Style Eggplant Pasta
A delicious and hearty Mediterranean-inspired pasta dish featuring tender roasted eggplant, ripe tomatoes, and fragrant herbs. This dish is perfect for a comforting yet healthy meal, offering a wonderful balance of flavors and textures.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
1 medium eggplant, diced
2 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional)
Salt and black pepper to taste
½ pound pasta (penne or spaghetti)
¼ cup kalamata olives, sliced
¼ cup crumbled feta cheese (optional)
2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced eggplant with 1 tablespoon olive oil and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
- In a large skillet, heat the remaining olive oil over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
- Stir in the garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the diced tomatoes, season with salt and black pepper, and let simmer for 10 minutes.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- Add the roasted eggplant and sliced olives to the tomato sauce, stirring to combine.
- Toss the cooked pasta with the sauce until well coated.
- Serve hot, garnished with crumbled feta cheese and fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop & Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal
