Eggplant and Roasted-Pepper Pasta

Photo: Christopher Testani
Prep Time:
30 mins
Total Time:
1 hrs
4 to 6 Serves

We love the combination of smoky roasted peppers and garlicky sauteed eggplant in this pasta dish that can be served hot, warm, or at room temperature.


  • 2 medium red bell peppers

  • cup extra-virgin olive oil

  • 2 medium eggplants, peeled and cut into ¾-inch cubes (about 8 cups)

  • 2 cloves garlic, very thinly sliced (1 tablespoon)

  • Kosher salt and freshly ground pepper

  • 1 teaspoon finely chopped fresh oregano

  • 2 tablespoons red-wine vinegar

  • ½ cup coarsely chopped fresh flat-leaf parsley, plus whole leaves for serving

  • 4 ounces fresh mozzarella, torn into bite-size pieces

  • 12 ounces campanelle or other curly pasta


  1. Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips.

  2. Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta.

  3. Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve.

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