A comforting and flavorful pasta dish featuring tender roasted eggplant, juicy cherry tomatoes, fresh herbs, and Parmesan cheese. Perfect for cozy dinners or casual weeknight meals.
Ingredients
2 medium eggplants, diced
3 tablespoons olive oil
3 cloves garlic, minced
2 cups cherry tomatoes, halved
1 teaspoon dried oregano
Salt and pepper, to taste
10 ounces penne
1/3 cup grated Parmesan
Fresh basil, chopped
Instructions
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Preheat oven to 425°F (220°C). Toss eggplant with 2 tablespoons olive oil, salt, and pepper. Roast for 25 minutes until golden and tender.
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Cook pasta according to package directions, reserving 1/2 cup of the cooking water.
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Heat remaining olive oil in a skillet and sauté garlic for 1–2 minutes until fragrant. Add cherry tomatoes and oregano, cooking until softened.
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Combine roasted eggplant with tomato mixture and stir in pasta. Add reserved water to achieve a creamy consistency if needed.
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Sprinkle Parmesan and fresh basil over the pasta. Serve immediately.