Description
A vibrant pasta dish that showcases the delightful combination of roasted eggplant and fresh tomatoes, perfect for a healthy meal or to impress guests.
Ingredients
Scale
- 2 medium eggplants, diced
- 4 large ripe tomatoes, chopped
- 3 cloves garlic, minced
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- Pasta of choice (e.g., spaghetti or penne)
- Fresh basil, for garnish
- Grated Parmesan cheese, optional
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the diced eggplant with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for about 25-30 minutes until tender and slightly golden.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
- Add chopped tomatoes and dried oregano to the skillet, combine.
- Simmer the mixture for about 10 minutes until the sauce thickens.
- Cook pasta according to package directions in a large pot of salted boiling water.
- Combine the roasted eggplant with the tomato sauce and stir in the cooked pasta.
- Serve hot, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
For added flavor, let the roasted eggplant cool slightly before mixing with the sauce. Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg