Roasted Eggplant Pasta

Name: Roasted Eggplant Pasta
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 large eggplant, (cut into cubes); 1 small yellow onion, chopped ((or half of a large onion)); 1-2 Tablespoons oil; 1/2 teaspoon garlic powder; 2-3 cups tomato sauce; 1 16 oz. box of pasta noodles ((see notes)); salt & black peppers; fresh basil (*optional)

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Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4

Author : Bethany Kramer

eggplant pasta roasted eggplant

Ingredients

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1 large eggplant, (cut into cubes)1 small yellow onion, chopped ((or half of a large onion))1-2 Tablespoons oil1/2 teaspoon garlic powder2-3 cups tomato sauce1 16 oz. box of pasta noodles ((see notes))salt & black peppersfresh basil (*optional)

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Instructions

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Step 1

Preheat oven to 400F.

Step 2

Roast eggplant and onions: arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes - flip halfway through roasting time.

Step 3

Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs. I like to cook the noodles until they are al dente in texture! Tip: al dente means "to the tooth" - the pasta should have a bite to it and not be too soft.

Step 4

Heat sauce: In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking.

Step 5

Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!