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Roasted Eggplant and Tomato Pasta

Make this savory summer pasta using a variety of veggies from your CSA share. Ingredients from the farm include eggplant, Italian frying peppers, heirloom tomatoes, garlic, mint and cheese may found in our online store.


  • 1 ¾ pounds eggplant, cut into 1-inch cubes

  • 1 to 2 Italian frying peppers, halved, seeded and thinly sliced

  • 4 tablespoons extra-virgin olive oil, more for drizzling

  • Kosher salt

  • 12 ounces pasta, such as campanelle or farfalle

  • 2 pounds very ripe heirloom tomatoes, halved through their equators

  • 1 to 2 fat garlic cloves, grated on a Microplane or minced

  • Large pinch crushed red pepper flakes

  • 2 tablespoons brine-packed capers, drained

  • 2 tablespoons unsalted butter (optional)

  • Grated ricotta salata or Parmesan cheese, for serving (optional)

  • Fresh mint or basil leaves, for serving


Heat oven to 450 degrees. Spread out eggplant cubes and peppers on a rimmed baking sheet. Toss with 3 tablespoons oil and season well with salt. Roast, turning everything, until eggplant and peppers are very soft and deeply golden brown, 30 to 40 minutes. Meanwhile, cook pasta in well-salted boiling water until about 1 minute shy of al dente. Drain.

Using the large holes of a box grater, grate tomatoes over a large skillet so the pulp falls into the skillet. To do this, hold on to the curved side of the tomato in your hand and slide the cut, flat side across the holes. Stop grating just before you reach the skin. Add the garlic, red pepper flakes and 1 tablespoon olive oil to the pan with the tomatoes and bring to a simmer. Simmer until tomato pulp is reduced by half, then season to taste with salt.

Add the pasta, capers and butter, if using, to the pan with the tomatoes and bring to a simmer, tossing until butter melts and pasta finishes cooking, about 1 minute. Turn off the heat and toss in eggplant and cheese, if using.Serve pasta drizzled with a little more oil and the herbs.

Recipe from NYT Cooking.


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