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Top down view of eggplant pasta bake in large round dish with spoon.
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Roasted Eggplant (Aubergine) Pasta Bake

This eggplant pasta bake is a delicious vegetarian meal idea, easy to make and using simple ingredients.
Course Dinner, Main Course
Cuisine vegetarian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 5 servings
Calories 318kcal
Author Monika Dabrowski

Equipment

  • 1 Large baking sheet
  • 1 Large shallow casserole dish with lid (31 cm/1 ft in diameter).

Ingredients

  • 1.2 pounds eggplant/aubergine approx. 2 med. eggplants
  • 9.88 ounces fusilli pasta raw, approx. 3½ cups
  • 1 red onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 red bell pepper chopped
  • 1x14.11oz can chopped tomatoes approx. 1⅗ cups
  • 2½ tablespoons olive oil
  • 2 teaspoons paprika sweet, hot or smoked
  • 1½ cups vegetable stock made with 1½ stock cubes
  • 1½ teaspoons dried herbs Italian/mixed herbs
  • 6 tablespoons Parmesan coarsely grated, vegetarian if required
  • 4 sun dried tomatoes in oil, drained, finely chopped
  • ¼ teaspoon onion and garlic granules each
  • Fine sea salt and pepper
US Customary - Metric

Instructions

Prepare the eggplant

  • Preheat the oven to 375 F/ 190 C/ 180 fan/ gas mark 5. Cut each eggplant twice lengthwise to get 4 long strips (if using 2 eggplants you'll have 8 strips in total). Bake in the centre of the oven for 40 minutes.
  • Place each strip skin side down on top of a large sheet lined with parchment paper. Brush with a little oil (approx. 1 tbsp) or use cooking spray then season lightly and sprinkle with onion and garlic granules.
  • Remove from the oven and cut the eggplant into chunks (leave the oven on). Stir into the casserole along with the pasta (as in Step 4 below).

Make the pasta bake

  • Add the pasta to a pot of boiling water, stir, bring to the boil then cook for 4 minutes (the pasta should only be partly cooked). Remove from the heat, pour into a strainer and set aside while you prepare the rest of the ingredients.
  • In a large shallow pan heat up 1.5 tablespoons of oil, add the garlic, onion and bell pepper and fry gently for about 5 minutes stirring often.
  • Add the tomatoes, sun-dried tomatoes, balsamic vinegar, paprika, herbs and stock, stir, cover, bring to the boil then simmer for 5 minutes.
  • Remove from the heat, add the precooked pasta, eggplant, several grinds of pepper and stir thoroughly.
  • Scatter the parmesan over the top of your eggplant and pasta casserole and bake in the centre of the oven for 20 minutes.
  • Remove from the oven, garnish with fresh basil (optional) and serve.

Notes

  • Use firm eggplants with healthy, glossy skin.
  • You can either coat the eggplant with oil (1 tbsp) or use cooking spray before roasting.
  • There is no need to turn the eggplant over as it roasts. Don't worry if becomes a little dry around the edges - it will rehydrate once you combine it with the other ingredients.
  • To save time precook the pasta and prepare the sauce as you are waiting for the eggplant to roast.
  • If using canned tomatoes with added ingredients, such as herbs or garlic, lower the proportions of these ingredients in the recipe (if applicable).
  • Adjust the amount of cheese to your taste.
  • Bake this pasta with eggplant as soon as you’ve assembled it.
  • Best served immediately. Refrigerate the leftovers for up to 3 days.
  • Not suitable for freezing (the pasta would absorb too much moisture as it cools and may become soggy).

Nutrition

Serving: 1serving | Calories: 318kcal | Carbohydrates: 52g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 235mg | Potassium: 637mg | Fiber: 11g | Sugar: 10g | Vitamin A: 1320IU | Vitamin C: 43mg | Calcium: 123mg | Iron: 2mg