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Mediterranean-Style Eggplant Pasta

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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

  1. Preheat oven to 400°F (200°C).
  2. Toss diced eggplant with 1 tablespoon olive oil and spread on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
  3. In a large skillet, heat the remaining olive oil over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
  4. Stir in the garlic, oregano, basil, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Pour in the diced tomatoes, season with salt and black pepper, and let simmer for 10 minutes.
  6. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
  7. Add the roasted eggplant and sliced olives to the tomato sauce, stirring to combine.
  8. Toss the cooked pasta with the sauce until well coated.
  9. Serve hot, garnished with crumbled feta cheese and fresh parsley.
  • Author: Anna
  • 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