Sometimes it seems like I am in a never ending battle to clear space in my freezer. I am constantly trying to use things from my freezer to make some more room and then the next time I look I am out of free space again. This weekend I was looking through my freezer and I came across a stash of tomatoes that I had roasted during the summer when they were in season. I had roasted them up hoping to get the chance to use them in a pasta sauce which was fortuitous as I had recently been contemplating making an eggplant pasta. I was thinking that eggplant in a simple tomato sauce would be a nice flavour combo for pasta. Roasting vegetables adds so much flavour and I thought that it was only fitting to roast the eggplant since the tomatoes were roasted as well. With the main ingredients decided, I threw in some staples including onions, garlic, green peppers, etc. I decided to go with a Mediterranean flavouring for the sauce and spiced it with some oregano and smoked paprika. Of course I could not resist finishing the pasta off with some some cheese, in this case some crumbled feta.
Roasted Eggplant Pasta
- 1 eggplant (cut into bite sized pieces)
- 1 handful salt
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 onion (diced)
- 3 cloves garlic (chopped)
- 1/2 teaspoon red pepper flakes (optional)
- 1 (28 ounce) can diced tomatoes (I used roasted tomatoes)
- 1 green pepper (cut into bite sized pieces)
- 1 teaspoon oregano
- 1 teaspoon paprika
- salt and pepper to taste
- 1/4 cup parsley (chopped)
- 1 pound pasta (gluten free for gluten free)
- 1/4 cup feta (crumbled)
- Toss the eggplant in the salt and let sit in a colander for 20-30 minutes.
- Rinse the salt off the eggplant and pat dry.
- Toss the eggplant in the oil, salt and pepper to coat.
- Arrange the eggplant in a single layer on a baking sheet.
- Bake in a preheated 400F/200C oven until tender, about 20-30 minutes.
- Heat the oil in a pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
- Add the eggplant, tomatoes, green pepper, oregano, paprika, salt and pepper and bring to a boil.
- Reduce the heat and simmer until the sauce starts to thicken, about 30-40 minutes.
- Meanwhile start cooking the pasta as directed on the package, timed to finish when the sauce will be done.
- Stir in the parsley and remove from heat.
- Serve the roasted eggplant sauce on the pasta and garnish with crumbled feta.
Roasted Eggplant, Red Pepper and Green Bean Pomegranate Salad
Roasted Tomato Pasta
I saw the photo of this dish on Flickr and had to check out your blog. It looks spectacular! I'm putting it on my cooking agenda for next week. Thanks so much!
Ruth Daniels says
You always know the way to my heart…through my stomach, especially with this eggplant sauce. Thanks for sharing with Presto Pasta Night.
This dish looks amazing! I'm putting it on my 'to cook' list for next week. Thanks. 🙂
This looks very delicious. Planning to try this for the week end 🙂 Thanks for this wonderful recipe. Love your Blog.
I know what you mean about constantly trying to make room in the freezer. I have the same problem!
This eggplant sauce sounds amazing. I just so happen to have all the ingredients!
This is a gorgeous and delicious pasta.
Thanx for this nice recipe … rely i like ur blog 🙂
I really need to try eggplants.. I have seen so many great looking eggplant recipes lately. This pasta looks so good!
Yum, Kevin – looks delish as always! Can't wait to give this a whirl!
Pennies on a Platter says
I love that you can throw something so beautiful together from ingredients you need to use up! Nice job!
This LOOKS delish. But did you know that a green pepper is just a pepper that hasnt ripened? Red, Orange, Yellow much better.
Also, no fan of feta. I almost love ALL cheeses except for it! I wonder if cottage cheese with a large curd (drained, and what I use in lasagne instead of really milky cheese) or a homemade ricotta (which is also less wet) would work.
Zoe Sotet Art Studio says
If you happen to find some drool on your blog that was me sorry… 😀
Nina Timm says
I have a stack of tomatoes left from a catering function and we cannot eat fast enough…….I will roast some for sure to keep for a rainy day…Lovely pasta dish!!!
how do you store your tomato's in the freezer?
This looks fantastic! Beautiful click.
So the thing that I love about your food is that you can go from really decadent, complex dishes to simple ones like this. And they all taste fabulous!
It looks like you used whole wheat noodles? Healthy and flavorful. I love it.
George Gaston says
Kevin, you always make it look so delicious! I am not a huge fan of eggplant, but you have possible changed me mind. Thanks…
I usually don't look to see where a recipe is from when I add it to my favorites on foodgawker. But your recipes are the most represented on my list! Really, they are fabulous and we obviously have the same taste in food. Thanks for sharing these delicious recipes.
i can't wait to make this, I've been crazy a good pasta dish lately and I love anything with eggplant. Great recipe!
Jackie at Phamfatale.com says
Love this recipe. Eggplant gives a nice chunky texture to the dish, perfect for my hubby who's a vegetarian
Looks delicious as always Kevin! 😀
One great thing about pasta is that you can add so many things to it! This looks delicious.
Thank you so much for the recipe,looks awesome, ill put on my list of things to do
Darius T. Williams says
Suck amazing photos as always sir – looks good!
This pasta dish looks healthy and hearty – nicely done Kevine.
I am nodding my head up and down as I rea dabout clearing space in yoru freezer-it is always challenge for me too.
Your pasta with eggplant and the use of smoke dpaprika is really nice. If I bring a good bottle of wine, can I pull up a chair and oin you? Fabulous meal.
I love eggplant in pasta and on pizzas, so this is right up my alley! I would have put the feta on top too 🙂
Raol: Fr those tomatoes, I roasted them in the oven, then squeezed them out of their skins and froze them in a plastic container. When I pulled them out after several moths they were in pretty good condition.
Dawn: Yes, I like to use whole wheat pasta whenever I can. I rather like the chewier texture.
Looks like such a wonderful recipe, but I can NEVER get eggplant to turn out for me! I love all the roasted veggies in here, though!
This looks so delicious! I love the idea of roasting the eggplant, especially as it echoes the roasted flavour of the tomatoes. Beautiful picture!
This eggplant recipe looks really good and I am going to try it.
I love eggplant, this looks absolutely perfect and delicious!
Hmmm, you've jusut given me an idea about an eggplant I have lurking in my fridge…!
The Food Hunter says
I love eggplant. I need to remember how good it goes with pasta. thanks
I made this tonight for dinner. It was great. Thanks for the recipe 🙂
Made this for supper tonight…seeing it is Lent and a meatless dinner. It was fabulous!!! Everyone loved it. Thanks!
I made this tonight. First time I've cooked with eggplant. It was easy and delicious.
Made this recipe tonight – delish!! Hubby loved it as well. Thanks for sharing – I'll be checking in to see what else you have. Thanks!!
I made this last night and was absolutely delicious! Thanks for posting!
I found this recipe searching for roasted eggplant. This is amazing and easy to make although it takes some time to make (and is worth it). I would make this again, thanks so much for sharing this recipe with us.
Great minds think alike 🙂 I had the ingredients in my mind and googled them – voila! Looks delish and I'm doing it right now! Thanks!