Few things are as satisfying as a hearty, vegetable-packed pasta dish. Caramelized Onion, Tomato, and Eggplant Pasta combines the deep, rich sweetness of caramelized onions, the savory tang of tomatoes, and the velvety texture of roasted eggplant for a dish that is both comforting and flavorful. This simple yet sophisticated pasta is perfect for weeknight dinners, meal prep, or even a cozy date night at home.
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Why You’ll Love This Recipe
Packed with Flavor: Caramelized onions add deep sweetness, tomatoes bring brightness, and eggplant provides a soft, creamy texture. Healthy & Satisfying: Loaded with fiber, vitamins, and antioxidants, this dish is as nourishing as it is delicious. Easy to Make: With minimal ingredients and simple steps, this pasta comes together effortlessly. Perfect for Any Occasion: Serve it as a main dish or as a flavorful side for grilled meats or seafood. Vegetarian-Friendly: This dish is naturally meat-free, but you can easily add protein like grilled chicken or shrimp.
Ingredients
For the Pasta:
- 12 oz pasta (spaghetti, penne, or rigatoni)
- 2 tbsp olive oil
- 1 large eggplant, diced
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes (or 2 cups fresh tomatoes, chopped)
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 tsp dried oregano
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1/2 cup vegetable broth or pasta water
- 1/4 cup grated Parmesan or pecorino (optional, for serving)
- Fresh basil or parsley, for garnish
Instructions
Step 1: Roast the Eggplant
Preheat your oven to 400°F (200°C). Toss the diced eggplant with 1 tbsp olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
Step 2: Caramelize the Onions
Heat the remaining 1 tbsp olive oil in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 15-20 minutes until they turn deep golden brown. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3: Build the Sauce
Add the diced tomatoes, red pepper flakes, oregano, salt, and black pepper to the skillet. Pour in the vegetable broth (or reserved pasta water) and let it simmer for 10 minutes, allowing the flavors to meld.
Step 4: Cook the Pasta
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
Step 5: Combine & Serve
Add the roasted eggplant to the skillet with the tomato sauce and stir to combine. Toss the drained pasta into the sauce, adding a splash of reserved pasta water if needed to loosen the sauce. Serve hot, garnished with fresh basil or parsley and grated Parmesan if desired.
Tips & Variations
Make It Vegan: Skip the Parmesan or use a dairy-free alternative. Add Protein: Toss in grilled chicken, shrimp, or crispy chickpeas for extra protein. Switch the Pasta: Use whole wheat, gluten-free, or chickpea pasta for dietary needs. Boost the Flavor: A splash of balsamic vinegar or a handful of sun-dried tomatoes can add even more depth.
How to Store & Reheat
Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat: Warm in a skillet over low heat with a splash of water or broth to loosen the sauce. Freeze: The sauce can be frozen for up to 3 months—just cook fresh pasta when ready to serve.
FAQ
Q1: Can I use a different type of pasta?
A1: Absolutely! Whole wheat, gluten-free, or even chickpea pasta works great.
Q2: Can I make this ahead of time?
A2: Yes! The sauce can be made a day in advance. Just reheat and toss with fresh pasta.
Q3: Can I substitute the eggplant?
A3: Sure! Zucchini or mushrooms make great alternatives.
Q4: Can I add protein?
A4: Yes! Grilled chicken, shrimp, or even crispy tofu would be delicious.
Q5: How do I store leftovers?
A5: Keep them in an airtight container in the fridge for up to 3 days.
Q6: Can I freeze this dish?
A6: The sauce freezes well for up to 2 months. Just thaw and reheat before serving.
Q7: What’s the best way to reheat this pasta?
A7: Reheat in a pan with a splash of water or olive oil to revive the sauce.
Q8: Can I add more veggies?
A8: Definitely! Bell peppers, spinach, or mushrooms would all be great additions.
Q9: Can I make it spicy?
A9: Yes! A pinch of red pepper flakes adds a nice heat.
Q10: What’s the secret to perfect caramelized onions?
A10: Low heat and patience! Stir occasionally and let them take their time for the best flavor.
Final Thoughts
This Caramelized Onion, Tomato, and Eggplant Pasta is a perfect balance of sweet, savory, and hearty flavors. Whether you’re a veggie lover or just looking for a satisfying new pasta dish, this recipe is sure to become a favorite. Serve it up, savor each bite, and enjoy a wholesome, comforting meal!
Print
Caramelized Onion, Tomato, and Eggplant Pasta
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Pasta, Main Dish
- Method: Stovetop
- Cuisine: Italian
Description
This savory and satisfying eggplant pasta is packed with rich flavors from caramelized onions, roasted eggplant, and a tangy tomato sauce. Perfect for an easy yet elegant dinner, this dish is topped with fresh basil and cheese for a delicious finishing touch
Ingredients
- 1 to 2 globe eggplants, diced (4 to 6 cups)
- 2 tbsp olive oil
- Kosher salt, to taste
- 1 onion, thinly sliced (about 2 cups)
- 3/4 lb pasta (Gemelli or your preferred type)
- 2 cloves garlic, minced or sliced
- 1/2 tsp red pepper flakes (adjust to taste)
- 2 tbsp sherry vinegar (or other vinegar)
- 2 cups tomato sauce (such as tomato-basil sauce or Marcella Hazan’s Tomato Sauce)
- Handful fresh basil, chopped
- Ricotta salata or Parmigiano Reggiano, for serving
- Freshly cracked black pepper, to taste
Instructions
1️⃣ Roast the Eggplant:
- Preheat oven to 400ºF.
- Toss diced eggplant with 2 tbsp olive oil and a pinch of salt.
- Spread in a single layer on a parchment-lined baking sheet.
- Roast for 25 minutes, or until golden brown and tender.
2️⃣ Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente. Reserve ½ cup pasta water, then drain.
3️⃣ Prepare the Sauce:
- In a large sauté pan, heat 2 tbsp olive oil over medium heat.
- Add sliced onions and a pinch of salt. Sauté 20-25 minutes until caramelized.
- Stir in garlic and red pepper flakes, cooking for 30 seconds.
- Deglaze with sherry vinegar, scraping up browned bits.
- Add tomato sauce and roasted eggplant, stirring to combine. Simmer for 5 minutes.
4️⃣ Combine & Serve:
- Toss drained pasta into the sauce, adding reserved pasta water if needed.
- Stir in fresh basil and adjust seasoning with salt and pepper.
- Serve with shaved ricotta salata or Parmigiano Reggiano and extra black pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 9g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg