Cooking from the Garden: Pasta with Roasted Eggplant and Zucchini

5 from 2 reviews

Pasta with creamy roasted eggplant and zucchini with fresh pesto and toasted pine nuts


  • 2 medium eggplants
  • 2 medium zucchini
  • 1 large clove garlic, minced
  • 3 TBS olive oil
  • 1/4 cup dried tomato pieces
  • 1 pound pasta – ziti, penne or the like
  • salt to taste


  • 1/2 cup pesto
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup toasted pine nuts


  • Preheat oven to 350°
  • Cut the eggplant and zucchini into small cubes. Add to a bowl and mix with olive oil. and generous amount of salt
  • Add the zucchini and eggplant to baking dishes, making sure they are in a single layer
  • Roast in the preheated oven for about 45 minutes. Remove one pan from the oven and mix in the garlic and dried tomato pieces. Stir well.
  • Return to the oven and roast for another 15 minutes or until the eggplant is very soft and fully cooked.
  • While the vegetables are roasted cook the pasta in salted water.
  • When it is cooked reserve some of the pasta water (about 1/2 cup), then drain the pasta and return it to the pot. Set aside in the pot until the vegetables are ready.
  • Add the cooked vegetables to the pasta and gently stir. Taste and adjust seasoning. If needed add some of the pasta water.
  • To serve: add to a bowl and top with pesto, Parmesan cheese and pine nuts

Keywords: pasta, roasted eggplant, roasted zucchini