Name: Eggplant and Fresh Tomato Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 3/4-2 pounds globe eggplant (about 2 medium), cut into 1-inch cubes; 6 tablespoons extra-virgin olive oil, divided; Kosher salt and freshly cracked black pepper; 1 1/2 cup cherry tomatoes; 2 very ripe large tomatoes; 1/2 medium onion, diced; 4 garlic cloves, thinly sliced; 1/2 teaspoon crushed red pepper flakes (optional); 12 ounces pasta (rigatoni, ziti, paccheri, canneroni, or any short, tubular shape); 1/4 cup chopped fresh basil leaves, plus more for serving; grated Parmesan cheese, for serving

Looking for a delicious and simple pasta dish to impress your guests or enjoy on a cozy night in? Look no further than this Eggplant and Fresh Tomato Pasta recipe! The combination of roasted eggplant, juicy tomatoes, and fragrant basil creates a flavorful and satisfying meal that is sure to become a favorite in your kitchen.

Why You’ll Love This Recipe:

Great flavors: The roasted eggplant adds a rich and savory element to the dish, while the fresh tomatoes bring a burst of sweetness.
Quick prep time: With just a few simple ingredients, this pasta comes together easily for a satisfying meal in no time.
Perfect for meal prep: This dish can be made in advance and enjoyed throughout the week, making it a convenient option for busy schedules.

Ingredient Notes:

Globe eggplant: Adds a meaty texture to the dish, can be substituted with Japanese eggplant.
Cherry tomatoes: Provide a burst of sweetness, any variety will work.
Crushed red pepper flakes: Optional for a spicy kick, adjust to your preference.

Step-by-Step Instructions:

Preheat the oven and toss eggplant with olive oil, salt, and pepper. Roast until tender.
Cook pasta according to package instructions.
In a skillet, sauté onion and garlic until fragrant. Add tomatoes and roasted eggplant.
Toss cooked pasta with the vegetable mixture and fresh basil.
Serve with grated Parmesan cheese and additional basil.

Helpful Tips:

For a creamy sauce, add a splash of heavy cream or coconut milk.
Swap out the pasta for spiralized zucchini or spaghetti squash for a low-carb option.

Expert Tips for the Best Results:

Roast the eggplant until golden brown for a caramelized flavor.
Use ripe, in-season tomatoes for the best taste.

Serving Suggestions:

Pair this pasta with a side salad and a glass of red wine for a complete meal.

Storage and Reheating Tips:

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet with a splash of water to prevent drying out.

Frequently Asked Questions:

Can I use dried basil instead of fresh? Fresh basil is recommended for the best flavor, but dried basil can be used in a pinch.
Can I use a different type of pasta? Feel free to use your favorite pasta shape in this recipe.
Can I make this dish ahead of time? Yes, this pasta can be made in advance and reheated when ready to serve.
How can I make this dish vegan? Simply omit the Parmesan cheese or use a plant-based alternative.

Conclusion:

Now that you have all the tips and tricks for making this Eggplant and Fresh Tomato Pasta, give it a try and enjoy a delicious and satisfying meal. Don’t forget to share your feedback and spread the love for this flavorful dish!