Pasta and noodles · Italian · 35 min
Roasted Eggplant Pasta Alla Norma
- 35 min
- 2–6 servings
- 650 kcal / serving
A comforting pasta dish where roasted eggplant mingles with tomatoes and fresh basil. It comes together quickly for a satisfying weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (14.5 oz) candiced tomatoes
- 1eggplant
- ½ small pkgfresh basil
- 3 clovesgarlic
- 6 ozlinguine pasta
- ½ ozParmesan cheese
- ½ mediumyellow onion
- eggplants
- yellow onions
From the pantry: black pepper, brown sugar, crushed red pepper, extra virgin olive oil, Italian seasoning, oregano, dried, salt, white wine vinegar
Cookware
baking sheet pan · can opener · chef's knife · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · oven mitts · salad spinner (optional) · spatula · stainless steel sauté pan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1eggplant
- ½ small pkgfresh basil
- 3 clovesgarlic
- ½ mediumyellow onion
- eggplants
- yellow onions
Dairy, eggs & chilled
- ½ ozParmesan cheese
Pantry & dry goods
- 1 (14.5 oz) candiced tomatoes
- 6 ozlinguine pasta
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| diced tomatoes | 1 (14.5 oz) can | 2 (14.5 oz) cans | 3 (14.5 oz) cans |
| eggplant | 1 | 2 | 3 |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| garlic | 3 cloves | 6 cloves | 9 cloves |
| linguine pasta | 6 oz | 12 oz | 18 oz |
| Parmesan cheese | ½ oz | 1 oz | 1 ½ oz |
| yellow onion | ½ medium | 1 medium | 1 ½ medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Cut the eggplant into large dice, spread on a sheet pan, and toss with oil, oregano, salt, and pepper.
- Roast the eggplant in the oven, stirring halfway, until browned and tender, about 20 minutes.
- Meanwhile, bring a medium pot of salted water to a boil and cook the pasta until al dente, 8–10 minutes.
- In a sauté pan over medium heat, melt a small amount of oil and add the chopped onion; cook until softened, about 4–5 minutes.
- Add the minced garlic to the pan and cook briefly until fragrant, 15–30 seconds.
- Pour in the tomatoes and add vinegar, a touch of sugar, and the remaining spices; simmer to meld flavors for 4–6 minutes.
- Stir in half of the basil ribbons and the Parmesan shavings, then drain the pasta and add it to the pan along with the roasted eggplant; toss to combine.
- Divide the pasta onto plates, top with the remaining basil and Parmesan, and serve.
Two tips
- Prep the eggplant ahead of time and refrigerate until ready to bake for quicker weeknight cooking.
- If you like a bit more bite, finish with a light drizzle of olive oil and a pinch of red pepper flakes just before serving.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 19 g
- Carbs
- 92 g
- Fat
- 25 g
- Fiber
- 17 g
- Sodium
- 35 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.