Roasted tomato eggplant pasta

Ingredients

• 8Barilla chickpea rotini pasta
• 2shallots, roughly chopped
• 30 ml (2 tbsp)extra virgin olive oil
• 10 g (¼ cup)fresh basil, chopped
• 7.5 ml (½ tbsp)granulated sugar
• to tastesalt and freshly ground pepper
• to tasteextra basil for serving
• to tasteParmesan cheese for serving
• 1.36 kg (3 lb)cherry tomatoes
• 60 ml (¼ cup)extra virgin olive oil
• 5 ml (1 tsp)salt
• 0.6 ml (⅛ tsp)freshly ground pepper
• to tastebasil leaves (¼ cup)
• 1head of garlic
• 454 g (1 lb), cut into 2.5 cm (1 inch) cubesaubergine
• 60 ml (¼ cup)extra virgin olive oil
• 2.5 ml (½ tsp)salt
• 0.6 ml (⅛ tsp)freshly ground pepper
• 2.5 ml (½ tsp)oregano

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Roast the tomatoes

   Line a baking tray with parchment and arrange the tomatoes in one layer. Add the basil leaves and garlic head, drizzle with 60 ml (¼ cup) olive oil, and season with 5 ml (1 tsp) salt and 0.6 ml (⅛ tsp) pepper. Roast for 30 minutes, until the tomatoes begin to burst and release their juices.

3. 3

   Prepare the garlic

   Once the garlic is cool enough to handle, squeeze out the cloves. Reserve a few tomato stems for serving, if you like; this is optional.

4. 4

   Roast the aubergine

   Line a separate baking tray with parchment and spread out the aubergine cubes. Toss with 60 ml (¼ cup) olive oil, sprinkle with the oregano, and season well with salt. Roast for 30 minutes, until soft and golden brown.

5. 5

   Cook the shallots

   Heat 30 ml (2 tbsp) olive oil in a large saucepan over medium heat. Add the shallots and cook for 5 minutes, until fragrant.

6. 6

   Simmer the sauce

   Add the roasted tomatoes, garlic, aubergine and their juices. Raise the heat to medium-high and cook for 20 minutes, until the sauce thickens.

7. 7

   Add the basil

   Stir in the fresh basil leaves and cook for another 5 minutes.

8. 8

   Season the sauce

   Stir in the sugar until it dissolves, then season with salt and pepper to taste. If the sauce is too thick, loosen it with pasta water, adding 15 ml (1 tbsp) at a time.

9. 9

   Cook the pasta

   While the sauce simmers, cook the pasta according to the packet instructions.

10. 10

    Serve the pasta

    Divide the pasta among serving plates. Spoon over the sauce and finish with extra roasted tomatoes, basil and Parmesan.

What is roasted tomato aubergine pasta?

This is a pasta dish built around a slow-roasted tomato and aubergine sauce, with garlic, basil and Parmesan. It is an American-style take on familiar Italian pasta ingredients rather than a single traditional regional preparation.

Roasting concentrates the tomatoes and softens the aubergine before they meet in the pan. Chickpea rotini gives the sauce plenty of ridges and twists to cling to.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 20g protein, 74g carbs, 29g fat.

The chickpea pasta and vegetables provide most of the carbohydrates, while the pasta also contributes protein. Olive oil supplies much of the fat, with Parmesan adding some protein and fat; serve alongside a green salad or extra vegetables to round out the plate.

Why roast the vegetables separately?

Tomatoes: roasting them with basil and garlic releases their juices and creates the base of the sauce. Keep those juices on the tray and add them to the saucepan.

Aubergine: giving the cubes their own tray helps them soften and brown instead of getting lost in the tomato juices.

Getting the sauce texture right

Simmer the roasted vegetables with the shallots until the mixture thickens, then stir in the fresh basil for its final five minutes. The tomatoes should break down into a spoonable sauce, while some aubergine pieces can remain intact.

If it gets too thick, use a little pasta water at a time. Its starch helps loosen the sauce so it coats the rotini.

How to tell when it is ready

Tomatoes: look for skins that have split and juices pooling on the tray after 30 minutes. The garlic should be soft enough to squeeze from its cloves once it has cooled sufficiently to handle.

Aubergine: it should be soft inside and golden on the outside after its 30-minute roast. Check that the cubes are tender before adding them to the sauce.

Timing the pasta and sauce

The method gives the tomatoes and aubergine 30 minutes each in the oven, followed by 20 minutes to thicken the sauce and five minutes with the basil. Cook the pasta while the sauce simmers, following the packet directions.

If the pasta finishes first, drain it and keep it ready to serve rather than letting it sit in the sauce for an extended time.

What to serve with it

Finish with Parmesan and extra basil, as directed, and add the reserved roasted tomato stems if you want them for presentation. A simple green salad or steamed greens make an easy side.

The sauce is substantial, so keep accompaniments straightforward and let the roasted vegetables stay at the centre of the plate.

Recipe notes & tips

• Spread the tomatoes in a single layer so they roast evenly.
• Use parchment on both trays to make cleanup easier.
• Let the garlic cool enough to handle before squeezing out the cloves.
• Save a little pasta water before draining to adjust the sauce.
• Taste the sauce after adding the sugar and adjust its salt and pepper before serving.

Variations

• Add chilli: Stir in chilli flakes with the shallots for a little heat.
• Use another pasta: Choose a different short pasta shape that holds sauce well.
• Add greens: Fold spinach into the hot sauce until wilted.
• Try another herb: Swap some of the basil for fresh parsley at the end.
• Make it dairy-free: Leave off the Parmesan or use a dairy-free alternative.

Common mistakes to avoid

• Crowding the tomatoes: They may steam rather than roast; spread them out in one layer.
• Skipping the aubergine roast: Add it to the tray as directed so it softens and turns golden before simmering.
• Burning the garlic: Roast the whole head with the tomatoes and squeeze out the cloves once cool enough to handle.
• Adding all the pasta water: Loosen the sauce gradually, a tablespoon at a time.
• Overcooking the pasta: Follow the packet instructions and drain it when ready to serve.

How to store

Refrigerate leftover pasta and sauce in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave, adding a splash of water if the sauce has thickened; freshly cooked pasta is best for serving with stored sauce.

Frequently asked questions