Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes

Prep Time:
15 mins
Total Time:
45 mins

Pasta sauce doesn't always have to be cooked on the stove. Here, onion, tomatoes, and eggplant are roasted in the oven, which gives the dish a sweeter flavor.


  • 1 ½ pounds eggplant, peeled in alternating stripes and cut into ¾-inch pieces

  • 1 large onion, halved and cut into ½-inch wedges

  • 2 pints (4 cups) cherry tomatoes

  • Coarse salt and ground pepper

  • ¼ cup olive oil

  • ¾ pound whole-wheat penne, (or other short, tubular pasta)

  • ¼ cup sliced, pitted Kalamata or oil-cured black olives

  • ½ cup finely grated Parmesan cheese, plus more for serving


  1. Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.

  2. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

  3. Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.

Cook's Notes

Whole-wheat pasta contains more fiber and is slightly chewier and nuttier tasting than regular pasta.

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