Pasta Dishes/ Under 30 Minute Meals/ Vegetarian Recipes

Spaghetti with Roasted Eggplant, Fresh Tomatoes and Mozzarella

Spaghetti with Roasted Eggplant, Fresh Tomatoes and Mozzarella.  Roasted eggplant, fresh basil and little pearls of fresh mozzarella are tossed with a quick tomato sauce and spaghetti.  We love eggplant and it is sensational with pasta. The flavor of fresh eggplant is concentrated when roasted, making this dish so yummy, it’s superb!

My husband asked me if I can make a light dinner, requesting no meat or fish.  I always make an effort to make something that will incorporate some vegetables.  This time I decided it was going to be eggplants.

I had an abundance of fresh garden tomatoes, one large eggplant, and lots of basil.  Spaghetti dishes are always popular in our family, and making this dish into one was a no-brainer.  I roasted cubes of eggplant for about 20 minutes. Then I used fresh ripe tomatoes to make a quick sauce in a skillet.

When spaghetti was ready to be tossed with everything, I added the little pearls of fresh mozzarella at the very last minute so it softens slightly without getting stringy.  Don’t worry if you can’t find pearl-size mozzarella balls, just chop fresh mozzarella into 1/2 inch cubes.  Works fine!

And ….. Dinner was done!

Spaghetti with Roasted Eggplant, Fresh Tomatoes and Mozzarella turned out fantastic!
This dish was relatively easy to put it all together as it took me only 1/2 hour to get it to the table. The outcome was really good, everyone was happy – and that makes me happy!

Enjoy!

 

Spaghetti with Roasted Eggplant, Fresh Tomatoes and Mozzarella
Author: 
Recipe type: Dinner / One dish meal
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Spaghetti with Roasted Eggplant, Fresh Tomatoes and Mozzarella. Roasted eggplant, fresh basil and little pearls of fresh mozzarella are tossed with a quick tomato sauce and spaghetti.
Ingredients
  • 1 large eggplant (almost 2 pounds), cut into ½ inch cubes
  • ¼ cup olive oil
  • 1 Tbsp. extra-virgin olive oil
  • ¾ tsp. salt
  • 2 medium onions -chopped
  • 2 large garlic cloves- thinly sliced
  • 5 ripe tomatoes on the vine- chopped
  • ½ pound spaghetti pasta
  • 3 Tbsp. chopped fresh basil
  • fresh cracked pepper to taste
  • 4 ounces (1/2 package) fresh mozzarella pearls
Instructions
  1. Preheat oven to 425 degrees. Toss and spread the eggplant on a baking sheet. Drizzle about 2 tablespoons of olive oil and sprinkle ¼ teaspoon of salt.
  2. Roast for 20 minutes, until tender and brown.
  3. In the meantime, in a large skillet, heat 2 tablespoons olive oil over moderate heat. Add the onion and garlic and cook until golden brown, about 5 minutes.
  4. Add the chopped tomatoes, ½ teaspoon salt and some fresh cracked pepper. Cook until the sauce is thickened, about 10 minutes.
  5. Add the fresh basil and stir in 1 tablespoon of extra-virgin olive oil.
  6. Fold in the roasted eggplant. Turn off heat.
  7. In a large pot of boiling water, add 1 teaspoon of salt. Add spaghetti and cook until al dente.
  8. Drain. Toss the spaghetti into the skillet with the eggplant, basil, tomato sauce and fresh mozzarella. And serve immediately.

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12 Comments

  • Reply
    Tricia @ Saving room for dessert
    September 13, 2013 at 4:15 pm

    We love roasted eggplant and I'm always up for pasta – lovely! Have a great weekend!

  • Reply
    Amy
    September 14, 2013 at 11:19 pm

    This Spaghetti with Roasted Eggplant, Fresh Tomatoes and Mozzarella is gorgeous. I love simple yet flavorful pasta such as this. 🙂 Thank you so much for sharing.

  • Reply
    cquek
    September 15, 2013 at 3:50 pm

    Your photos are making me hungry

  • Reply
    Joanne
    September 16, 2013 at 11:47 am

    Mmmmm this is definitely my kind of dinner! lots of veggies and cheese!

  • Reply
    Val
    September 16, 2013 at 4:15 pm

    This looks so good. I need to make this immediately.

  • Reply
    Dan from Platter Talk
    September 16, 2013 at 5:00 pm

    How wonderful, flavorful and fresh this looks!! Great idea for fresh eggplant, thanks for sharing this!!

  • Reply
    Barbara Bakes
    September 16, 2013 at 8:22 pm

    I need to try roasting egg plant. This looks delicious!

  • Reply
    David miller
    April 29, 2015 at 9:19 am

    Just beautiful I really like seeing recipes that are specific for vegetarians. Thank you, this is so detailed,

    • Reply
      annaliz
      April 29, 2015 at 7:48 pm

      Oh thank you David! We hope to add more vegetarian recipes for everyone to enjoy.
      Thanks for stopping by!

  • Reply
    Maria Stark
    October 15, 2015 at 2:13 pm

    Have you considered applying to be a newspaper writer? Extremely wonderful writing!

  • Reply
    annaliz
    October 15, 2015 at 4:04 pm

    You are too kind Maria! No I haven't considered since writing is not one of my better talents.
    Thank you for your kind words and for stopping by!
    Xo Anna and Liz

  • Reply
    In Season: What we’re doing with Eggplant | B & G Produce
    September 7, 2017 at 8:41 pm

    […] roasted eggplant pasta recipe is an excellent introduction to eggplant. Roasted eggplant tossed with a simple tomato […]

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