This delicious roasted eggplant pasta with tomatoes and sweet Italian sausage is perfect for a weeknight dinner—a fragrant dish cooked with extra virgin olive oil and lots of fresh basil.
What goes in this eggplant pasta
- Eggplant – I love the earthy, sweet flavor of roasted eggplant. Cut in big diced pieces. and seasoned in olive oil, freshly ground pepper, and dry oregano; it roasts in a low heat oven for 20 minutes.
- Ground sweet Italian sausage – flavorful and delicious, makes a simple meal flavor-packed in no time.
- 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 and boring!
- Pasta – any kind will work here except tiny ones like ditalini or other orzo. I prefer using short pasta like rigatoni, penne, or ziti.
- Fresh Basil – Basil is key; the scent and flavor add such freshness to this pasta.
- Aromatics like bay leaf, cinnamon stick, and cloves. Essential to most of my Mediterranean and greek recipes.
- Chilli flakes – aka red pepper flakes. For a nice flavor kick. My favorite I add them to almost all my recipes. 100% optional.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
Roasting the eggplant
The key to this pasta dish is to roast the eggplant at a low temperature so it’s caramelized on the outside and soft inside. I should hold its shape when mixed in the sauce.
Cut the eggplant into large dice and season with a couple of tablespoons of extra virgin olive oil, freshly ground pepper and a generous pinch of dry oregano. Toss well. Don’t add any salt to the eggplant at this stage.
Place the eggplant cubes on a parchment paper-lined baking sheet and roast for 20 minutes in a low heat oven of 325°F. The eggplant will get some nice color and will create a crust that holds its shape.
Sautée the onion and garlic, in some olive oil with dry 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).
Add the ground sausage and cook, using a wooden spoon to break up into small pieces until browned, 5-10 minutes. Add half a cup of broth and simmer for 10 minutes.
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 in medium heat for 15 minutes.
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 toss everything together.
Serve with the remaining fresh basil on top and lots of grated parmesan cheese.
What to serve with this Pasta
This is one of my favorites roasted eggplant recipes; it is easy and fuss-free. My family loves it when we have it for dinner.
The truth is this eggplant pasta is great on its own. All the hearty veggies and the sweet Italian sausage make it a complete meal. However, it will pair really 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.
- In case fresh basil is not available, you can use 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 will work as well.
- 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 and reheat it:
- 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 in the microwave.
- For reheating with the pasta already in the sauce, add some water as needed to loosen up the sauce. Don’t overdo the water!
You may also like:
- This delicious baked feta pasta has lovely tomato, fresh basil, and a feta cheese sauce with all the Mediterranean flavors and aromas we love.
- Pastitsio is delicious classic comfort food with layers of creamy, rich béchamel sauce, a heartwarming beef ragù sauce, and pasta.
Check out my Greek pantry staples
Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!
WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.
Eggplant pasta with Tomatoes and Sweet Sausage
Equipment
- 3.5 QT. Saucepan with a lid.
- A stockpot to boil the pasta.
- Collander.
Ingredients
- 1 large eggplant cut into ½ inch cubes
- 3 cups rigatoni pasta cooked
- 1 lb ground sweet Italian sausage
- 2 cups cherry tomatoes
- 14 oz San Marzano tomatoes like Gustarosso.
- ⅓ cup extra virgin olive oil
- 1 red onion diced
- 3-4 garlic cloves sliced
- 1 bay leaf
- 1 cinnamon stick
- dry Greek oregano
- 3-4 cloves
- chili flakes optional.
Instructions
- Heat oven to 325 F°. Put diced eggplant into a bowl and drizzle with 2 tbsp. oil. Toss to combine and season with freshly ground pepper and a pinch or two of dry oregano.Transfer eggplant to a parchment-lined baking sheet and bake for about 20 minutes. Transfer to a rack; set aside.
- Heat remaining oil in a 3.5-qt. saucepan over medium heat. Add the onion and cook, stirring, about 2 minutes—season with sea salt. Add the garlic, a generous pinch of dry oregano, the bay leaf, the cinnamon stick, a pinch of chili flakes (optional) and cook, stirring, for about 3 minutes.
- Add the ground sausage. 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 San Marzano tomatoes. Break the whole tomatoes into smaller pieces. Add the cherry tomatoes(leave them whole), eggplant pieces, and half the basil, stir, and cover with the lid. Cook in 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 pasta and transfer 3 cups to the eggplant sauce. Adjust seasoning to your liking; see if it needs a little 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 in the microwave.
- For reheating with the pasta already in the sauce, add some water as needed to loosen up the sauce. Don’t overdo the water!
Nutrition
