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This Roasted Eggplant and Tomato Pasta is an easy spin on the classic Pasta alla Norma. Eggplant, tomatoes and olives roasted to perfection and tossed with mozzarella and basil! Simple and delicious!
Ingredients Needed For Roasted Eggplant and Tomato Pasta
- grape tomatoes
- eggplant
- sea salt
- black pepper
- garlic powder
- dried italian seasoning
- olive oil
- kalamata olives
- pasta
- basil
- mozzarella pearls
- parmesan
- balsamic vinegar (plus more to taste)
- cooking spray
Kitchen Tools Used In This Recipe
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First things first! Roast the veggies! Preheat your oven to 400 degrees and lightly grease a sheet pan with cooking spray. Dice the eggplant, slice the tomatoes in half and place on the sheet pan with the drained olives.
Season the veggies with the sea salt, black pepper, dried italian seasoning and drizzle with 1/8 cup of the olive oil. If the veggies seem a little dry add a little more olive oil, or add more of the spices if needed.
Toss to coat all the veggies and bake for 30 minutes at 400, stirring half way through. In the mean time, cook pasta according to package instructions. Strain and place cooked pasta in a large bowl and top with the roasted veggies.
Add the mozzarella pearls and chopped fresh basil. I put A LOT of basil, a good handful of fresh basil leaves. You can also add fresh Italian parsley. Drizzle with the remaining 1/8 cup of olive oil and the balsamic vinegar.
Toss everything together and sprinkle with parmesan cheese. Give it a good taste test, if you feel it’s a little dry, drizzle a little more olive and few more splashes of balsamic vinegar.
Hope you enjoy!!
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Roasted Eggplant and Tomato Pasta
- Total Time: 40 minutes
- Yield: 6 Servings 1x
Ingredients
- 1 pint grape tomatoes, halved
- 1 eggplant, cubed
- 1/8 tsp sea salt
- 1/8 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried italian seasoning
- 1/4 cup olive oil, divided
- 7oz kalamata olives
- 6 oz pasta (any shape or variety you like)
- one bunch of basil (about a handful)
- 4 oz mozzarella pearls
- 2 tsp parmesan
- 3 tsp balsamic vinegar (plus more to taste)
- cooking spray
Instructions
- Preheat oven to 400 degrees and lightly grease a sheet pan with cooking spray.
- Arrange the prepped eggplant, tomatoes and olives on a the sheet pan.
- Season the veggies with the sea salt, black pepper, dried italian seasoning and drizzle with 1/8 cup of the olive oil.
- Toss to coat and bake for 30 minutes, stirring half way through.
- Meanwhile, cook pasta according to package instructions.
- Place cooked pasta in a large bowl and top with the roasted veggies.
- Add the mozzarella pearls, chopped fresh basil and drizzle with the remaining 1/8 cup of olive oil and the balsamic vinegar.
- Toss everything together and sprinkle with parmesan cheese.
- Enjoy!!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Italian