Mediterranean Roasted Eggplant Rigatoni

Recipe Collection: Dinner

Mediterranean Roasted Eggplant Rigatoni brings the rich, earthy flavors of Mediterranean cuisine to your table. This vegetarian dish features tender roasted eggplant, sweet fresh tomatoes, and fragrant basil, creating a comforting meal perfect for family gatherings or special occasions. Ideal for gluten-sensitive diets, this Italian-inspired recipe is versatile enough to be served as a main course or a side dish. Pair it with a crisp salad or garlic bread for a complete dining experience.

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Overview

Experience the vibrant flavors of Italy with this delightful pasta dish that combines the rich, earthy taste of roasted eggplant with the sweetness of fresh tomatoes and the aromatic essence of basil. This dish is perfect for a comforting family dinner or a special occasion, offering a burst of Mediterranean flavors in every bite.

Diet Type

Vegetarian

Allergies

Gluten (from pasta)

Cuisine

Italian

Serving Size: 6

Cooking Time: 60 minutes

Ingredients

• 3 Tablespoons (tbsp) olive oil, divided
• 2 Medium eggplants, diced
• 1 Large red bell pepper, sliced
• 2 Cloves garlic, minced
• 1 Teaspoon (tsp) kosher salt, divided
• 0.5 Teaspoon (tsp) black pepper, ground
• 6 Large tomatoes, peeled
• 1 Sprig fresh thyme, minced
• 1 Pound (lb) rigatoni pasta
• 12 Large basil leaves, torn
• 12 Whole black olives, sliced
• 1 Pinch Parmesan cheese, grated (optional)
• 1 Pinch feta cheese, crumbled (optional)

Steps

1. Preheat your oven to 400°F (200°C). Toss the diced eggplant with 2 tablespoons of olive oil, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper. Spread evenly on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and tender.
2. In a large skillet over medium-high heat, add the remaining tablespoon of olive oil. Sauté the sliced red bell pepper and minced garlic for about 5 minutes until the pepper is tender. Season with a pinch of kosher salt and black pepper.
3. In a separate saucepan, combine the peeled tomatoes, minced thyme, and a pinch of kosher salt and black pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and let it simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 13 minutes. Drain and return the pasta to the pot.
5. Add the roasted eggplant, sautéed red pepper, torn basil, and sliced olives to the pasta. Toss gently to combine.
6. Serve the pasta in bowls, topped with the fresh tomato sauce. Garnish with grated Parmesan or crumbled feta cheese if desired.

Enjoy your homemade Mediterranean Roasted Eggplant Rigatoni!