Eat, Uncategorized

Roasted Tomato and Eggplant Spaghetti

tomatoes eggplant spaghetti

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.

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eggplant spaghetti

tomatoes eggplant spaghetti

tomatoes eggplant spaghetti

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)


  1. 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.
  2. Remove stems from tomatoes and place in roasting pan with eggplant. Toss with 1 tbsp. olive oil and sea salt.
  3. Roast at 400°C until both tomatoes and eggplant are slightly browned. The tomato should look wrinkled. Approximately 20-30 minutes.
  4. While the vegetables are roasting chop the onion and olives. Mince garlic.
  5. Place a saucepan over medium-high heat with remaining olive oil, onions and garlic. Cook for 1-2 minutes until onions are softened.
  6. Add olives, lentils (if using), oregano and rosemary to saucepan until they release their aromas. This should take another 1-2 minutes.
  7. Add red wine and vegetable broth and reduce heat to medium. Allow to simmer while you finish roasting vegetables.
  8. 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.
  9. Meanwhile, bring a pot of water to a boil and cook pasta according to package instructions.
  10. When the pasta is ready, strain and rinse with cold water. Toss half your basil into the sauce and stir-through.
  11. Serve sauce on a bed of pasta and garnish with remaining basil leaves, salt, pepper and a drizzle of chili oil.
Note: If your sauce is a bit watery you can always add 1 tbsp. of cornstarch or tapioca starch combined with 2 tbsp. water. This should help thicken it if you’re in a hurry. Otherwise, let it simmer on low and the moisture will eventually evaporate. Eggplant spaghetti is extra yummy when served with vegan parmesan. I’ll post my recipe soon 🙂


  1. Joyce says

    Beautiful colors. Simple yet fulfilling dish. Sounds perfect for a cool night at a cottage as well. (hint, hint).

    • Jocelyne Lamarche says

      Yes we can make this at the cottage mom. Haha.

  2. Judy Auer says

    I’m going to make this for Nan, and, well for me too! Recipe looks so yummy. Thanks Jocelyn! ❤️

    • Jocelyne Lamarche says

      Amazing! Let me know how it is 🙂

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