Ravioli with Roasted Eggplant, Tomatoes, and Capers

Ravioli with Roasted Eggplant, Tomatoes, and Capers
Photo: Kate Sears
Prep Time:
25 mins
Total Time:
55 mins

This easy weeknight riff on pasta alla Norma upgrades store-bought cheese ravioli by tossing it with a mix of roasted eggplant, cherry tomatoes, shallots, and capers.


  • 1 pound eggplant

  • 1 ¼ pounds cherry tomatoes

  • 1 shallot, thinly sliced

  • cup extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 12 ounces store-bought fresh or frozen cheese or spinach ravioli

  • 2 tablespoons capers, drained

  • 1 ½ ounces Parmigiano-Reggiano, grated (⅓ cup), plus more for serving

  • 1 cup packed basil leaves, torn if large, plus more for serving


  1. Preheat oven to 450°F. Peel eggplant in 1-inch stripes, leaving some skin on. Quarter lengthwise and slice into 1-inch pieces. On a rimmed baking sheet, toss eggplant, tomatoes, and shallot with oil; season with salt and pepper. Roast, stirring once, until tomatoes burst and eggplant is caramelized and tender, 35 to 40 minutes.

  2. Meanwhile, cook ravioli in a pot of salted water according to package instructions. Reserve 1 cup pasta water, then drain. Return ravioli to pot along with eggplant mixture, capers, and enough reserved pasta water to create a silky sauce. Toss with cheese and basil. Serve, topped with more cheese and basil.

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