Roasted Eggplant Pasta | Recipe Cart | Recipe Cart

Name: Roasted Eggplant Pasta | Recipe Cart | Recipe Cart
Total time: 40 min
Ingredients: 1/4 cup olive oil; 2 medium to large eggplants (about 2 pounds); 3/4 teaspoon kosher salt; 1/4 teaspoon grated garlic; 1 tablespoon chopped fresh basil or Italian parsley; Freshly ground pepper; 1 recipe Easy Marinara Sauce; 3 tablespoons capers, drained; 1 pound long pasta noodles: spaghetti, fettuccine, linguine (gluten-free as desired)*; Fresh basil, to garnish (leftover from the marinara recipe)

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Roast eggplants until tender, then toss with homemade marinara and al dente pasta for a flavorful vegetarian dish. Perfect in under an hour!

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Ingredients

1/4 cup olive oil
2 medium to large eggplants (about 2 pounds)
3/4 teaspoon kosher salt
1/4 teaspoon grated garlic
1 tablespoon chopped fresh basil or Italian parsley
Freshly ground pepper
1 recipe Easy Marinara Sauce
3 tablespoons capers, drained
1 pound long pasta noodles: spaghetti, fettuccine, linguine (gluten-free as desired)*
Fresh basil, to garnish (leftover from the marinara recipe)