This roasted tomato and eggplant spaghetti is the perfect meal for a cool or rainy summer night when you’re not trying to beat the heat with a cold supper. Toronto’s disgusting heat kicked in for a few days two weeks ago and I was glad to have some rain. It’s good for the garden and cools down a sweltering house. I served this for dinner on a drizzly evening while a friend was visiting from out of town. It can be a simple one-pot meal that you cook ahead and eat throughout the week or you can dress it up with some garlic bread and salad — which is what I did.
I adapted the recipe from The First Mess Cookbook by Laura Wright. The original recipe is entitled “Eggplant Bolognese Pasta”. In my recipe, I added some red wine and opted for roasted tomatoes rather than canned. I love taking advantage of the beautiful produce at the markets in KoreaTown and my co-op. Both tomatoes and eggplants are in season from approximately July-October. Rather than doing dried chili to spice things up I used chili oil because I had some on hand. It makes the dish that much more decadent. Finally, I added a pinch of rosemary out of habit.
If you enjoyed this post please share it via the sharing buttons below and subscribe to my blog via email! I plan on posting a vegan parmesan recipe real soon. Follow me on Instagram for fresh ideas or Pinterest to track my inspiration.
Roasted Tomato and Eggplant Spaghetti
- three small eggplants
- 25-30 small vine tomatoes
- 2 tbsp., divided extra virgin olive oil
- 1 onion
- 2-5 cloves garlic
- 1/2 cup (heaping) kalamata olives
- 1 cup prepared lentils (optional)
- 1 cup vegetable broth
- 1/4 cup red wine
- 1/2 teaspoon each of dried oregano, rosemary
- 1 package (375 g) whole wheat pasta
- 1/2 cup, divided fresh basil leaves
- salt and cracked pepper to taste
- hot chili oil for drizzling (optional)
- Slice eggplants into rounds and salt generously. Leave for 10-20 minutes to allow moisture to seep out. Rinse, pat dry and chop into 1/2 inch-cubes.
- Remove stems from tomatoes and place in roasting pan with eggplant. Toss with 1 tbsp. olive oil and sea salt.
- Roast at 400°C until both tomatoes and eggplant are slightly browned. The tomato should look wrinkled. Approximately 20-30 minutes.
- While the vegetables are roasting chop the onion and olives. Mince garlic.
- Place a saucepan over medium-high heat with remaining olive oil, onions and garlic. Cook for 1-2 minutes until onions are softened.
- Add olives, lentils (if using), oregano and rosemary to saucepan until they release their aromas. This should take another 1-2 minutes.
- Add red wine and vegetable broth and reduce heat to medium. Allow to simmer while you finish roasting vegetables.
- When the eggplant and tomatoes are ready throw them in the pot. You may have to use your spoon to crush the tomatoes a bit so they form a sauce. Let simmer over medium-low heat until the sauce begins to thicken.
- Meanwhile, bring a pot of water to a boil and cook pasta according to package instructions.
- When the pasta is ready, strain and rinse with cold water. Toss half your basil into the sauce and stir-through.
- Serve sauce on a bed of pasta and garnish with remaining basil leaves, salt, pepper and a drizzle of chili oil.