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Preheat the oven to 425 degrees Fahrenheit.
Cut the eggplant into 1-inch chunks. Quickly mix with olive oil and kosher salt and fresh ground pepper (the eggplant soaks up the oil in an instant, so mix as soon as you add it). Place it on a parchment lined baking sheet. Roast for 30 to 35 minutes, until browned and very tender, gently stirring the sheet at about the 25 minute mark.
Meanwhile, make the Easy Marinara Sauce. Let it simmer covered until the eggplant is done.
Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain the pasta and return it to the pot.
When the eggplant is done, remove it from the oven and gently toss with the garlic and herbs, making sure to spread out any chunks of garlic that stick together. The eggplant will be very tender so handle it gently.
Add the drained capers to the marinara sauce. Pour the sauce over the pasta and mix to combine. To serve, add noodles to a plate, then top with roasted eggplant and finely chopped basil. (If you’d like, you can add cheese: but it’s not necessary for flavor!)