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Aubergine pasta served on a black plate

Roasted eggplant pasta

Roasted eggplant pasta or Aubergine 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 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 545kcal


  • Oven
  • Cooking pot


Ingredients for roasted eggplant

  • 2 medium-sized globe eggplants cut into 1 inch cubes
  • 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


  • 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 1/4 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.


  1. Make sure to cut the eggplant into equal size cubes so that they get evenly baked.
  2. Cut the eggplant in a size slightly bigger than what you want in the final dish as it will shrink on baking.
  3. Don't overcook the eggplant or they will turn mushy.
  4. Cook the pasta al dente.
  5. Use pasta water to adjust the consistency of pasta sauce, if it's too thick.


Calories: 545kcal | Carbohydrates: 100g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Sodium: 804mg | Potassium: 1317mg | Fiber: 13g | Sugar: 18g | Vitamin A: 866IU | Vitamin C: 19mg | Calcium: 85mg | Iron: 4mg