• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Press
    • Privacy Policy
    • Photo Use Policy
    • Media
    • Podcast
    • Videos
  • Pro Tips
    • Resources
    • Blogging
      • How to Start a Blog
    • My Presets
  • Recipes
    • Recipes by Season
      • Christmas Recipes
      • Fall
      • Easter
      • Summer
    • Meals
      • Breakfast
      • Side dish
      • Appetizers
      • Dinner
      • Dessert
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Healthy recipes
      • Keto
      • Paleo
      • Sugar free
      • Mediterranean Diet
      • Vegan
      • Vegetarian
      • Whole30
    • Ingredients
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Popular
      • American Recipes
      • Baking
      • Bread
      • Cookies
      • Sourdough
      • Slow cooker
      • Soup
    • Recipe Stories
  • Italy
    • Italian Baking
    • Italian Recipes
    • Italian Travel
    • Italian Language
  • Pasta Recipes
  • Subscribe
  • Shop
    • Freebies
      • Lightroom Filter Freebie
      • Packing List Freebie
      • Content Scheduler Freebie

Savoring Italy logo

menu icon
go to homepage
  • Recipes
  • Italy
  • Resources
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Italy
    • Resources
    • About
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Home » Popular » Italian Recipes

    July 12, 2019 Italian Recipes

    Roasted Eggplant, Tomato and Zucchini Pasta

    Jump to Recipe - Print Recipe

    Roasted Eggplant, Tomato and Zucchini Pasta is a fresh and light summer dish. This easy pasta recipe is the perfect way to use those sweet tomatoes ripening on your kitchen counter. You’ll be making this delicious pasta all summer long.

    roasted eggplant pasta

    Roasted Eggplant, Tomato and Zucchini Pasta is a fresh and light summer dish.  This easy pasta recipe is the perfect way to use those sweet tomatoes ripening on your kitchen counter. You’ll be making it all summer long!

    The temperatures are scorching and it's time for easy summer recipes. It's hard to think about turning on the oven when your kitchen is as hot as one. But this super easy roasted tomato, eggplant and zucchini pasta is a dish you'll love all summer long! We also just love this Antipasto Pasta Salad...so easy to put together. You'll also enjoy this Roasted Cherry Tomato and Tuna Pasta.

    There is a possibility that you aren't craving pasta (how is that possible?) and these roasted vegetables would go perfectly with your favorite whole grain (we also love it with cooked farrow). It's delicious to fill an omelet. If you want pasta but are gluten-free, use your favorite gluten-free pasta. We used penne for this recipe but it's also great with fusili or farfalle.

     

     

    You can find so many eggplant recipes all over Southern Italy. Eggplant is baked, stuffed,  or fried. There are recipes where it is preserved olive oil (my Calabrian mother-in-law makes them every year). My mom smokes them and puree's them and makes incredible dips. Mom also makes the best eggplant Parmigiana.

    This is a recipe my Sicilian father used to make often and it truly is simple to put together. He was always creating different recipe with eggplant and this is one that he made without using an recipe. Like many Italian recipes, he just played around with the flavors until he got it to perfection. I've neglected my #projectSicilia recipe collection for a while.

    roasted eggplant pasta

    My goal is to every month share something Sicilian with all of you. I’m sharing it for my personal record and for my kids to one day look back on and feel connected somehow through a recipe with their Nonno Rosario and their ancestors from the most splendid island in the world: Sicilia.
     
    See what else I shared for #ProjectSicilia in 2019:
     
    January: Sicilian Savoiardi Cookies
    February: Sicilian Pignolata-Italian Honey Balls
    March: Sicilian Fennel and Orange Salad
    April: Sicilian S Cookies

     

    roasted eggplant pasta

    How to make Roasted Eggplant, Tomato and Zucchini Pasta?

    The first step is to roast the vegetables. You could really use whatever tomato variety you like for this super easy pasta dish. I like to choose a deep red vine ripened tomato if I can find them. Even plum tomatoes work great, mini San Marzano's, and if you were lucky to get pomodori di pachino IGP (from Sicily). As long as they are sweet and ripe, the pasta will turn out delicious! Try to chop all the vegetables in the same size if possible so they will cook evenly.

    I like the eggplant to get a little crispy. You could roast them to whatever consistency you desire. Slow roasting the tomatoes alone on a low temp like 200 F for a couple of hours will make the sweetest and juiciest tomato.

    If you do end up just slow roasting the tomatoes alone, they are perfect to add to so many dishes when you are meal prepping. These tomatoes are wonderful with gains, salads and soups.

    Be sure to use the best extra-virgin olive oil you can get. It truly adds to the flavor of this dish and so many other dishes.

    Fresh basil from the garden is lovely. It's one of the main herbs we always have growing here. With our extreme hot temps in the summer and all the rain, they thrive and blossom all summer long. I would not suggest dried basil as the flavor would never be the same.

    You could finish off the dish with some freshly grated earthy pecorino Romano. Another idea is to give it a few cracks of fresh pepper and have it vegan, as we enjoyed it.

     

     

     

    DID YOU MAKE THIS RECIPE?

    Tag @savoringitaly on Instagram and hashtag it #savoringitaly

    Print Recipe Pin Recipe Rate this Recipe
    5 from 1 vote

    Roasted Eggplant, Tomato and Zucchini Pasta

    Roasted Eggplant, Tomato and Zucchini Pasta is a fresh and light summer dish. This easy pasta recipe is the perfect way to use those sweet tomatoes ripening on your kitchen counter. You’ll be making this delicious pasta all summer long.
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Course: Dinner
    Cuisine: Italian
    Keyword: pasta, vegan, vegetarian
    Author: Lora

    Ingredients

    • 1/4 cup plus 2 Tbs. extra-virgin olive oil; more for drizzling
    • 1 ¾ pounds eggplant cut into 1-inch cubes (I used Japanese)
    • 5 Roma (plutomatoes or more to taste, cut into 1 1/2-inch cubes
    • 2 zucchini cut into 1 1/2-inch cubes
    • 1 Tablespoon fresh rosemary chopped (not the stems)
    • 1 pinch salt and freshly ground pepper to taste
    • 1/2 cup sun-dried tomatoes chopped
    • 3/4 lb. dried penne rigate
    • 1 cup roughly chopped fresh basil

    Instructions

    • Heat oven to 425 degrees. Spread out the cubed pieces of eggplant, zucchini and tomatoes on a rimmed baking sheet lined with aluminum foil. Toss with 1/4 cup of the olive oil, fresh rosemary, and season well with salt. Roast, turning everything a couple of times, until eggplant and are very soft and deeply golden brown, 30-35 minutes.
    • Meanwhile, bring a large post of salted water to boil. Cook pasta until al dente, according to package directions. Before draining, reserve about 1/2 cup pasta cooking water. Transfer the cooked pasta to a large serving bowl.
    • Add the chopped sun dried tomatoes and a little splash of pasta cooking water and toss until the pasta is coated.
    • Add the roasted vegetables to the bowl and toss to combine. Sprinkle with the chopped basil and season with additional salt and pepper. Drizzle on a little bit more olive oil, if needed.

    Nutrition Disclaimer

    Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

    Notes

    MAKE IT VEGETARIAN: This pasta dish like this is completely vegan. Make it vegetarian by grating on some Parmigiano Reggiano or your favorite pecorino cheese.
    MAKE IT GLUTEN FREE: Substitute gluten-free pasta for the whole-grain spaghetti.
    All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Angel Food Cake
    No-Bake Summer Treats! »

    Reader Interactions

    Comments

    1. Rosie says

      August 27, 2022 at 7:13 pm

      5 stars
      I was really craving an eggplant pasta dish, but most of the recipes I found looked too heavy for a summer dinner or took too much effort. This recipe looked perfect and turned out great. The only two changes I made were to salt the eggplant and zucchini for half an hour to draw the moisture out, and then I added pesto instead of the basil leave. Definitely going to add this to my regular rotation during the summer. Thanks!

      Reply
      • Lora says

        August 29, 2022 at 2:10 pm

        Hi Rosie-Thank you for taking the time to leave your lovely comment. And also explaining that you added salt for a 1/2 hour to draw the moisture out and added pesto! Buon appetito!!

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

    More about me →

    Popular

    • pasta rapini closeup image
      Easy Pasta with Rapini Recipe
    • pasta alla gricia closeup
      Easy Pasta alla Gricia Recipe
    • Easy Torta Sbriciolata (Italian Apple Crumble Cake)
    • peperonata in a white bowl
      Traditional Peperonata Recipe (Sauteed Peppers and Onions)

    Pasta

    • penna arrabiata overhead shot
      Easy Penne all' Arrabbiata (Spicy Tomato Sauce Recipe)
    • spaghetti algio e olio
      Easy Garlic and Oil Pasta (Spaghetti Aglio e Olio)
    • pasta amatriciana
      Easy Pasta Amatriciana (Roman Recipe)
    • cacio e pepe overhead with red wine on the side.
      Authentic & Easy Cacio e Pepe (4 ingredients)

    Lake Como Travel Guide

    lake como

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Photo Use Policy
    • Podcast
    • Press
    • Videos

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Savoring Italy