Eggplant and Roasted Pepper Pasta

  • Ready Time : 0 min




  • 2 tablespoons olive oil
  • 2-3 garlic cloves, minced
  • 1 pound eggplant, cut into 1/2-inch cubes
  • 4-5 whole stripes of roasted red peppers cut into small pieces (about 1 whole red bell pepper roasted)
  • 2 tablespoons finely chopped Kalamata olives
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 12 ounce whole wheat spaghetti
  • 1/4 cup chopped fresh basil or parsley


Heat oil in a large skillet over medium heat. Add the garlic, cook for 1 minute, then stir in the cubed eggplant. Stir occasionally for about 5-6 minutes or until the eggplant begins to soften.

Stir in the roasted red peppers, olives, vinegar, salt, pepper, and red pepper flakes. Continue cooking for another 3-4 minutes so everything is heated through. At this point add more salt to taste.

Meanwhile bring a large pot of salted water to a boil. Add in the pasta and cook according to package instructions or until al dente.

To serve, spoon the sauce over each plate of pasta and sprinkle with basil and/or parsley.

Source: So Good and Tasty

2 thoughts on “Eggplant and Roasted Pepper Pasta

  1. Made this tonight because I had the ingredients and it sounded delicious. It was. It was quick to make even with the veggie prep and the instructions are clear. I admit I really like it when recipes give amounts in weights rather saying one of these and one of those. ThIs recipe does a pretty good job of this. BTW, I used roasted baby eggplants and green and red peppers. The hint of smokiness from the roasted veggies was a nice addition to the flovor palate of the recipe. Forgot to save some pasta water water so I thinned the mixture with about 3/4 of a cup of tomato homemade sauce. Served it over bucatini instead of spaghetti . Can’t wait to eat the leftovers, it was that good.

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