Mediterranean Eggplant Pasta

This Mediterranean Eggplant Pasta combines the rich flavors of roasted eggplant, fresh tomatoes, and aromatic herbs, creating a delightful dish that balances traditional Italian elements with creative flair. The roasted eggplant adds a smoky depth, while the tomatoes provide a juicy freshness, making this a satisfying and wholesome meal perfect for any occasion.

Ingredients:

• 2 medium eggplants, diced
• 12 ounces pasta (penne or fusilli)
• 3 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the diced eggplant on a baking sheet, drizzle with half of the olive oil, and season with salt, pepper, and half of the oregano and basil. Toss to coat evenly.
3. Roast the eggplant in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
4. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
5. In a large skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
6. Add the cherry tomatoes to the skillet, along with the remaining oregano and basil. Cook for 5-7 minutes, or until the tomatoes start to soften and release their juices.
7. Once the eggplant is roasted, add it to the skillet with the tomatoes and mix well. Season with additional salt and pepper if needed.
8. Add the cooked pasta to the skillet and toss everything together until well combined and heated through.
9. Serve hot, topped with grated Parmesan cheese and fresh basil leaves.