This easy roasted eggplant pasta is a tasty vegetarian meal, perfect for weeknights and family-style dinners.
- 1 1/2 lbs eggplant (about 2 medium)
- 4 Tbsp extra virgin olive oil, divided
- 1 lb bucatini or another pasta, cooked according to pkg directions (reserve 1 1 /2 cups pasta water)
- 5 cloves garlic, minced
- 1 1/2 lbs fresh plum tomatoes, diced (about 7-8)
- 1/2 cup dry white wine
- 1/3 cup pecorino romano, grated
- 1 cup reserved pasta water
- pinch of sugar
- big pinch red pepper flakes
- kosher salt and pepper
- 1/3 cup fresh basil, chopped or torn
- 8 oz fresh mozzarella, cut into 1 inch cubes
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Preheat the oven to 425 degrees F. Peel eggplant and cut into 1 inch cubes. I cut the eggplant into slices lengthwise, stack them, cut into long strips, then cube.
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Place the eggplant cubes on a paper towel lined sheet pan. Sprinkle liberally with kosher salt and let stand at room temperature for 20 mins.
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Lay a few paper towels over the eggplant and press down to squeeze out additional moisture. Line a sheet pan with parchment and scatter the eggplant cubes on the parchment paper. Drizzle with 2 Tbsp olive oil and roast until golden brown (about 30 - 35 mins), turning occasionally.
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While the eggplant roasts, start the sauce and cook the pasta (reserve 1 - 1 1/2 cups pasta water for the sauce). Heat the remaining 2 Tbsp olive oil over medium heat in a dutch oven or large saute pan. Add the garlic and saute until golden, about 2 mins.
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Stir in the diced tomatoes and cook for about 10 mins. Stir in the white wine and cook until reduced by half. Add the pecorino cheese, 1 cup pasta water sugar, and seasonings. Cook for 2-3 mins.
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Add the pasta to the sauce in the pan and mix in the basil, roasted eggplant, and cubed mozzarella. Thin with additional pasta water if needed. Season to taste and serve immediately.
- Don't skip salting/draining your eggplant before roasting. This will allow the eggplant to brown and crisp and not soak up too much oil.
- Toss the eggplant frequently while it roasts to promote even cooking.
- Have your ingredients prepped before you start the sauce, as the sauce comes together quickly.
- Don't forget to reserve a couple cups of pasta water before you drain the pasta. The salted pasta water will help flavor the sauce and the starch will aid in thickening the sauce.
- Toss all of the ingredients together in the pot very well just before serving. The mozzarella will begin to melt and the basil should still taste fresh and bright. Be sure to serve immediately.