Spaghetti with Roasted Eggplant
Spaghetti with Roasted Eggplant, fresh tomatoes, and mozzarella is a delectable pasta dish that can be prepared in just 30 minutes! The roasted eggplant adds a rich and concentrated flavor, making this dish truly delightful.
Spaghetti with Roasted Eggplant
My husband asked me if I could 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 to use eggplants. In Italy, this dish is commonly called “Pasta all Nonna” only this one is made with cubes of roasted eggplant, little pearls of mozzarella, and a light sauce that’s tossed with spaghetti.
We love eggplant and it is sensational with simple ingredients like our mom’s best eggplant parmesan, and it’s even better with pasta!
Spaghetti dishes are always popular in our family, and making this dish into a one-dish meal was perfect!
How to Make Spaghetti with Roasted Eggplant?
For this recipe, you will need the following main ingredients:
- fresh ripe tomatoes
- one large eggplant
- 2 medium-sized onions
- a couple of garlic cloves
- a container of little pearls of mozzarella
- and lots of basil
Directions on How To Make It:
1. First, you will need to roast cubes of eggplant in the oven for about 20 minutes. Then set them aside.
2. In the meantime, grab a large skillet and sauté 2 onions, and some garlic, with chopped fresh ripe tomatoes to make a quick tomato sauce in a skillet. Season with salt and pepper to taste, and simmer for a few minutes.
3. Bring a large pot of water to a boil. Add some salt to the water, and toss in the spaghetti. When the spaghetti is ready, drain. Transfer the spaghetti back to the pot.
4. Toss in the roasted eggplant and pour in the tomato sauce. And toss to combine. Then, at the last minute, I added the little pearls of fresh mozzarella so it softened slightly without getting stringy.
PRO TIP! Don’t worry if you can’t find pearl-size mozzarella balls. You can easily chop fresh mozzarella into 1/2-inch cubes and toss them in at the last minute. It works just fine!
5. Finally, just before you serve, top each serving with freshly chopped basil for more flavor. And dinner was done!
FAQs
1. Should I peel my eggplant before roasting? No, there’s no need to peel the skins. Just a good rinse and then cube them.
2. Does eggplant need to be soaked before roasting? No soaking the eggplant with this recipe. Just rinse and towel dry it.
3. How do you prepare and cut eggplant? For this easy recipe, simply slice the eggplant down the middle horizontally, then slice each half into quarters, and cut it into cubes (as shown in the photo above).
A delicious meal!
Spaghetti with Roasted Eggplant Fresh Tomatoes and Mozzarella turns out fantastic every time!
This is such a delicious dish. I bet your friends and family will love it. Serve with a simple green salad as a side and dinner is done! It’s relatively easy to put it all together. Best of all, it makes a delicious meal in about 30 minutes.
Everyone was happy – and that makes me happy!
ENJOY!!
More Tasty Recipes with Veggies!
- Zucchini Tomato Sauce over Fusilli Pasta
- Spaghetti with Wild Mushrooms, Cognac and Truffle Oil
- Pasta with Creamy Cauliflower
- Roasted Eggplant “Meatballs” (No Meat!)
- Spaghetti Squash with Tomato Sauce
- Bow Tie Pasta with Red Yellow and Orange Peppers
- Pasta with Italian Squash or Calabaza Squash
Hello friends! Are you cooking with us? If you try our Spaghetti with Roasted Eggplant Fresh Tomatoes and Mozzarella recipe, please let us know and leave a comment and a star rating in our recipe card! And, Thank you!
Spaghetti with Roasted Eggplant, Fresh Tomatoes and Mozzarella
Spaghetti with Roasted Eggplant is made with fresh tomato sauce and tossed with pearls of mozzarella and fresh basil, making dinner ready in 30 minutes! Simple, easy and delicious!
Ingredients
- 1 large eggplant (almost 2 pounds), cut into 1/2 inch cubes
- 1/4 cup olive oil
- 1 Tbsp. extra-virgin olive oil
- 3/4 tsp. salt
- 2 medium onions - chopped
- 2 large garlic cloves- thinly sliced
- 5 ripe tomatoes on the vine- chopped
- 1/2 pound spaghetti pasta
- 3 Tbsp. chopped fresh basil
- fresh cracked pepper to taste
- 4 ounces (1/2 package) fresh mozzarella pearls
Instructions
- Preheat the oven to 425 degrees. Toss and spread the eggplant on a baking sheet. Drizzle about 2 tablespoons of olive oil and sprinkle 1/4 teaspoon of salt.
- Roast for 20 minutes, until tender and brown.
- 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.
- Add the chopped tomatoes, 1/2 teaspoon salt, and some fresh cracked pepper. Cook until the sauce is thickened, about 10 minutes.
- Add the fresh basil and stir in 1 tablespoon of extra-virgin olive oil.
- Fold in the roasted eggplant. Turn off the heat.
- In a large pot of boiling water, add 1 teaspoon of salt. Add spaghetti and cook until al dente.
- Drain. Toss the spaghetti into the skillet with the eggplant, basil, tomato sauce, and fresh mozzarella. And serve immediately.
- Yields: 4 servings
Nutrition Information:
Yield: 4 servings Serving Size: 1 servingAmount Per Serving: Calories: 313Total Fat: 21.9gCarbohydrates: 23.1gFiber: 7.6gSugar: 10gProtein: 9.5g
Happy Cooking! 🙂
Thanks for stopping by!
xo anna and liz
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
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
Just beautiful I really like seeing recipes that are specific for vegetarians. Thank you, this is so detailed,
Oh thank you David! We hope to add more vegetarian recipes for everyone to enjoy.
Thanks for stopping by!
I need to try roasting egg plant. This looks delicious!
How wonderful, flavorful and fresh this looks!! Great idea for fresh eggplant, thanks for sharing this!!
This looks so good. I need to make this immediately.
Mmmmm this is definitely my kind of dinner! lots of veggies and cheese!
Your photos are making me hungry
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.
We love roasted eggplant and I'm always up for pasta – lovely! Have a great weekend!