Roasted eggplant & cherry tomato pasta
Recipe type: Pasta
  • 2 c cubed eggplant
  • 1½ tsp salt
  • 12 oz cherry tomatoes
  • 2 Tbls good olive oil
  • salt/pepper to taste
  • 4 cloves garlic, minced
  • 3 Tbls butter
  • 8 oz angel hair pasta
  • ¼ grated parmesan
  1. Place eggplant in a colander & sprinkle with salt. Allow to sit for 30 min, stirring occasionally. Press eggplant between paper towels to drain excess liquid and remove the bulk of the salt.
  2. Spread eggplant on a parchment lined baking sheet and add cherry tomatoes to pan (I grouped my tomatoes together so I could season them with salt without adding extra salt to the eggplant.)
  3. Season whole pan with cracked black pepper and add olive oil to liberally coat veggies.
  4. Roast at 450 F for 20-25 minutes.
  5. Meanwhile add garlic and butter to a small pan and heat garlic over low heat, stirring occasionally for 10 minutes being careful not to burn.
  6. At the same time the veggies are roasting, bring a pot of salted water to boil and add pasta. Cook until al dente.
  7. Bring together the cooked pasta, tomatoes, eggplant, olive oil, butter & garlic.
  8. Toss together with parmesan cheese.
Recipe by The Homemade Dish at