Spaghetti with Roasted Eggplant, Fresh Tomatoes and Mozzarella
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, making dinner ready in 30 minutes!
  • 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
  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.
Recipe by 2 Sisters Recipes by Anna and Liz at