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
