Name: Roasted Eggplant Pasta
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 Tbsp olive oil; 1 lb eggplant; 1 onion; 0.5 tsp garlic powder; 0.75 quart tomato sauce; 14 oz canned diced tomatoes; to taste salt and pepper; 1 Tbsp balsamic vinegar; 1 Tbsp sugar; 1 tsp dried basil; 1 tsp dried oregano; 1 tsp garlic powder; 4 oz fresh spinach; 1 lb pasta

Roasted Eggplant Pasta

4 servings

25 min active time

25 min total time

3.5 (2 votes)

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Ingredients

Unit system

	1 Tbsp
	1 lb cubed
	1 diced
	¹⁄₂ tsp
	24 fluid oz
	14 oz
	to taste
	1 Tbsp
	1 Tbsp
	1 tsp
	1 tsp
	1 tsp
	4 oz chopped (optional)
	16 oz

Adjust servings

Nutrition

Amount per serving

Daily %

Calories

581

29%

Total Fat

6.5 g

Cholesterol

0 mg

Sodium

179 mg

Total Carbohydrates

113 g

41%

Fiber

11 g

40%

Total Sugar

22 g

Proteins

20 g

41%

Calcium

138 mg

11%

Iron

7.5 mg

41%

Potassium

1483 mg

32%

Vitamin D

0 mcg

Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).

Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.

Instructions

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- 1Preheat oven to 400F.
- 2Roast 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.
- 3Cook pasta: bring a pot of well-salted water to a boil. Cook pasta as box instructs.
- 4In sauce pan, bring tomato sauce and diced tomatoes to a simmer over medium low heat. Add vinegar, sugar, 1 TBSP olive oil, garlic powder and herbs.
- 5Fold in roasted eggplant and onions to sauce when they're finished cooking. Stir in spinach if using.
- 6Serve: Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and parmesan cheese!