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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Reviews (5)

58 Ratings
  • 5 star values: 15
  • 4 star values: 9
  • 3 star values: 14
  • 2 star values: 14
  • 1 star values: 6
Rating: Unrated
This is a very good recipe. I made it w/out olives because I had none. I know it would be great with olives, too!.
Rating: 5 stars
This was delicious and very easy to make. Thank you!
Rating: Unrated
I love this cold the next day and more grated Parmesan, sometimes ome more olive oil and a a splash of lemon juice. I always under cook my pasta a litte too.
Rating: Unrated
absolutely delicious and healthy. Love it!
Rating: Unrated
This is fantastic dish, very easy to make and it doesn't take a lot of time. Besides it is very healthy. Thank you !