Skip to main content New this month
Get the Allrecipes magazine

Pasta with Roasted Eggplant Sauce

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"If you like eggplant, you should try this! The sauce for this pasta is made by roasting eggplant and garlic in the oven, then making a paste from it after it's soft. Make sure you find the perfect eggplant, otherwise it could leave you with a bitter recipe. It turned out great for me!"
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 827 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spread eggplants and garlic cloves on a rimmed baking sheet. Brush with 1/2 cup olive oil; season with salt and pepper.
  3. Roast in the preheated oven until soft, about 20 minutes.
  4. Bring a large pot of lightly salted water to a boil while eggplants and garlic are roasting. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  5. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.
  6. Place eggplants and garlic in a food processor; process into a smooth paste. Stir paste into the onions in the skillet. Stir in tomatoes. Cook until heated through, about 5 minutes. Season sauce with salt and pepper. Toss hot penne and basil into the sauce and mix together.

Nutrition Facts


Per Serving: 827 calories; 37.8 g fat; 104.8 g carbohydrates; 19.5 g protein; 0 mg cholesterol; 359 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0