This Roasted Eggplant Rigatoni is a hearty, satisfying pasta dish that brings together the rich, flavor of caramelized eggplant with a robust cherry tomatoes and al dente rigatoni. Inspired by rustic Mediterranean cooking, this simple yet elevated recipe is perfect for weeknight dinners or casual gatherings.
If you love this Roasted Eggplant Pasta, you will also love this Eggplant Pasta, Lemon Chicken Pasta or Garlic Chili Tuna Pasta!
Why you will love this pasta
Here is what you need for eggplant rigatoni
- Eggplant – I love the earthy, sweet flavor of roasted eggplant. Cut it into big diced pieces and season it with olive oil, freshly ground pepper, and dry oregano. Roast it in a low-heat oven for 20 minutes.
- Ground sausage – In this recipe we are using Greek sausages, we remove the ground meat from the casins. Substitute with sweet Italian sausage (or spicy) or the ground sausage of your preference.
- Tomatoes – This sweet sausage pasta recipe calls for 14 oz canned San Marzano tomatoes D.O.P. and two cups of whole fresh cherry tomatoes.
- Garlic and onion – Without them, any pasta sauce is so bland!
- Rigatoni – Of course this recipe works just as well with short pasta like penne, or ziti.
- Fresh Basil – Basil is key; the scent and flavor add freshness to this pasta.
- Aromatics – Bay leaves, cinnamon sticks, and cloves are essential to most of my Mediterranean and Greek recipes.
- Chilli pepper flakes – For serving. Optional.
See the recipe card for complete information on ingredients and quantities.
Step by step
Step 1: Cut the eggplant into large dice. Pour a couple of tablespoons of extra virgin olive oil, season with freshly ground pepper, a generous pinch of dried oregano and toss. Don’t add salt to the eggplant at this stage.
Preheat the oven to 162°C / 325°F
Step 2: Line a baking sheet with parchment paper and arrange the eggplant cubes in a single layer. Roast for twenty minutes. The eggplant will get a nice color and will create a crust that holds its shape.
Step 3: Sautée the onion and garlic in a tablespoon of olive oil. Season with dried oregano, sea salt a bay leaf, 3-4 cloves, and a cinnamon stick. Seasoning the onion/garlic at this stage builds flavor (and fills the kitchen with an intoxicating aroma).
Step 4: Add the ground sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5-10 minutes.
Add half a cup of broth and simmer for 10 minutes.
Step 5: Add the San Marzano tomatoes. Use a wooden spoon to break tomatoes into smaller pieces. Add the cherry tomatoes (leave them whole), eggplant, and half the basil, stir, cover with the lid and cook on medium heat for 15 minutes.
Step 6: Stir in the roasted eggplant cubes and toss to combine—season to taste with sea salt and freshly ground pepper.
Add about 3 cups of cooked rigatoni pasta and mix.
Serve with the remaining fresh basil on top and lots of grated parmesan cheese.
Tips
- Substitute basil with fresh thyme leaves or fresh oregano.
- Instead of broth, you can use a full teaspoon of Better than Bouillon and half a cup of water, or a bouillon cube will also work.
- If you want to take the sauce a step further in terms of flavor, instead of broth, add ½ cup of white wine. The alcohol will evaporate with the heat, and the wine will add another layer to the sauce.
- You can make it ahead of time:
- Toss the roasted eggplant cubes in the sauce, cool, and use it whenever you need it over pasta, polenta, mashed potatoes, or anything else you might like. Add a little water to loosen up the sauce while heating on the stove or microwave.
- When reheating with the pasta already in the sauce, add water as needed to loosen the sauce—don’t overdo the water!
Tips & Tricks
- Substitute basil with fresh thyme leaves or fresh oregano.
- Instead of broth, you can use a full teaspoon of Better than Bouillon and half a cup of water. A bouillon cube with half cup of water will also work. Check the salt
- If you want to take the sauce a step further in terms of flavor, instead of broth, add ½ cup of white wine. The alcohol will evaporate with the heat, and the wine will add another layer to the sauce.
- You can make it ahead:
- Toss the roasted eggplant cubes in the sauce, cool, and use it whenever you need it over pasta, polenta, mashed potatoes, or anything else you might like. Add a little water to loosen up the sauce while heating on the stove or microwave.
- When reheating with the pasta already in the sauce, add water as needed to loosen the sauce—don’t overdo the water!
Side dishes for eggplant rigatoni
This pasta will pair well with a classic Greek green salad with an acidic dressing. To make it a little more decadent, add a side of this fantastic bread with olive oil and oregano and a bowl with dipping olive oil. Add our marinated olives, a divine baked feta with honey, or a side dish with crispy fried zucchini for a delicious crunch.
Storage and reheating
- Let the rigatoni cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers or zip-top bags for up to 2 months.
- Reheating:
- Stovetop: Add a splash of water or broth to a skillet, then warm the pasta over medium heat, stirring occasionally until heated through.
- Microwave: Place a portion in a microwave-safe bowl, add a tablespoon of water, and cover loosely. Microwave in 45-second intervals, stirring in between, until hot.
- Oven (for larger portions): Preheat to 350°F (175°C), place pasta in an oven-safe dish, cover with foil, and bake for 20–25 minutes or until warmed through.
More eggplant recipes
Roasted Eggplant Rigatoni
Equipment
- 3.5 QT. Saucepan with a lid.
- A stockpot to boil the pasta.
- Collander.
Ingredients
- 1 large eggplant cut into ½ inch dice
- ⅓ cup extra virgin olive oil
- 1 red onion diced
- 3-4 garlic cloves sliced
- 1 bay leaf
- 1 cinnamon stick
- 3-4 cloves
- 1 lb Greek sausage Substitute with sweet Italian sausage.
- 2 cups cherry tomatoes
- 14 oz San Marzano tomatoes like Gustarosso.
- 3 cups rigatoni pasta cooked
- dried Greek oregano
- sea salt
- freshly ground pepper
- chili flakes optional
Instructions
- Heat the oven to 162°C / 325°F. Put the diced eggplant into a bowl and drizzle with two tablespoons of extra virgin olive oil. Toss to combine and season with freshly ground pepper and a pinch or two of dried oregano.
- Place the eggplant cubes on a parchment-lined baking sheet and bake for about 20 minutes. Transfer to a rack and set aside.
- Heat the remaining olive oil in a 3.5-qt. skillet over medium heat. Add the onion and cook, stirring, about 2 minutes—season with sea salt. Add the garlic, a generous pinch of dried oregano, the bay leaf, the cinnamon stick, and a pinch of chili flakes (optional) and cook, stirring, for about 3 minutes.
- Remove the ground sausage from the casings and add it to the skillet. Use a wooden spoon to break it up into small pieces until browned, 5-10 minutes. Add half a cup of broth and simmer for 10 minutes.
- Add the canned tomatoes. Break them into smaller pieces with a wooden spoon. Add the cherry tomatoes (leave them whole), eggplant and half of the basil, and stir. Cover and cook on medium heat for 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Drain the pasta and transfer three cups to the skillet. Mix with the sauce and adjust the seasoning to your liking; see if it needs some salt, add some fresh basil and a pinch or two of chili flakes (optional).Toss and serve in bowls with some chopped fresh basil on top and a generous amount of parmesan cheese.
Notes
- Toss the eggplant in the sauce, cool, and use it whenever you need it over pasta, polenta, mashed potatoes, or anything else you might like. Add a little water to loosen up the sauce while heating on the stove or microwave.
- When reheating with the pasta already in the sauce, add water as needed to loosen the sauce—don’t overdo it!
Nutrition
Ahhhh! I wish I could eat eggplant. I would devour a bowl of this in minutes. It looks like it is full of all the flavours I love.
So sorry you can’t eat eggplant. Replace with another veggie and enjoy! Thank you, Bernice!
Eggplant is one of those take it or leave it veggies. Took me a long time, but now I do enjoy using it in recipes. This sounds like a winner of a recipe. I will give it a try.
Me too, could not stand eggplant when I was little. Now, I love it. Thank you, Gloria!
This is the kind of comfort food I love! Lots of yummy vegetables and sweet sausage. Pair with crispy bread and dinner is served.
Thank you,Sharon!
This is such a comforting meal and has so much flavor! It’s going to be freezing in our area this week, and I think this eggplant pasta will be perfect for this type of weather!
It is indeed perfect for cold weather! Thank you, Veronika!
It’s not always easy to make kids love eggplants. In this recipe, it seems delicious and I should try to incorporate eggplant often in my cooking. Thank you.
This dsh has so many of my favorite flavors. Sweet Italian sausage a craving I have all the time. San Marzano tomatoes, rich sweet oh so good, basil, and a perfectly cooked pasta. A great fast easy weekday meal! Thank you so much for sharing!
Well done!
I saw this Eggplant Pasta recipe and knew I would adore this recipe. This is such a great way to incorporate roasted eggplant into a pasta dish. This is really a warm flavorful and comforting dish and it will be in my regular dinner rotation .
Thank you so much, Debbie! We love this recipe in our house too, no complaints about eating eggplant!
This was one of the best pasta recipes that I have tried, and I am going to be sharing this excellent recipe link with some of my friends! I am entirely looking forward to your latest recipe post. Have a wonderful week!
Heidy
Heidy, thank you so much for trying this recipe! x Jenny
Ooh I love sweet sausage! These flavors are amazing. This was perfect with gluten free pasta too!
Yes, it is great with chickpea pasta, we have it all the time! Thank you so much, Addison!
I love eggplant in all forms. Eggplant pasta looks so delicious and the flavors of eggplant is so wonderful with pasta. That bowl of pasta makes me sooo hungry!
It is one of my favorite meals. Thank you so much, Jo!