Aubergine pasta

Roasted aubergine pasta or eggplant pasta also known as Pasta alla norma is a very tasty Sicilian pasta dish. The combination of roasted eggplant, pasta, and a simple tomato sauce is very comforting and filling.

Course Main Course

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 545kcal

Author Vandana Chauhan

Equipment

Oven
Cooking pot

Ingredients

Ingredients for roasted eggplant

2 medium-sized globe eggplants
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon ground black pepper adjust as per taste
Salt to taste

Other ingredients

400 grams pasta use any pasta of your choice
1 medium-sized onion finely chopped
3 large garlic cloves finely chopped
¼ cup finely chopped basil leaves/ parsley both can be used too
600 grams marinara sauce
¼ cup water or as required to get the desired consistency of the sauce
1 teaspoon mixed Italian seasoning adjust as per taste
½ teaspoon red chili flakes adjust as per taste
Salt to taste only if your sauce is not salty enough
1 tablespoon olive oil

Instructions

Wash eggplant and cut it into around 1-inch big cubes.
Put the eggplant cubes, salt, pepper, garlic powder, and olive oil in a bowl. Mix everything. Spread the cubes on a baking tray lined with a baking sheet. Bake in a pre-heated oven at 220°C (around 425°F) for around 25 minutes or until the eggplant cubes turn golden brown and are nicely cooked.
Heat oil in a pot. Add garlic and saute for a few seconds.
Add onion and saute until it turns translucent.
Add marinara sauce to the pot. Put around ¼ cup of water into the sauce jar, put on the lid and shake. Pour this water into the pot.
Add Italian seasoning and chili flakes. If required add salt too. Let the sauce simmer for around 2 minutes.
While the sauce is getting ready, cook the pasta al dente.
Add the roasted eggplant to the sauce and mix.
Finally, add cooked pasta to the sauce and mix everything nicely.
Garnish with chopped fresh herbs and enjoy.

Video

Notes

Make sure to cut the eggplant into equal size cubes so that they get evenly baked.
Cut the eggplant cubes into a size slightly bigger than what you want them in the final dish as they will shrink on baking.
Don't overcook the eggplant cubes else they will turn mushy.
Cook the pasta al dente.
Use pasta water to adjust the consistency of pasta sauce, if it's too thick.
More recipe tips and tricks are shared in the post above, please follow them to make this recipe.

Nutrition