Sicilian Pasta with Roasted Eggplant (Printable Version)

Classic Sicilian pasta featuring roasted eggplant, tomato sauce, and salty ricotta salata. A vibrant, satisfying vegetarian dish.

# The Ingredients You'll Need:

→ Vegetables

01 - 1 large eggplant (approximately 14 oz), cut into 3/4 inch cubes
02 - 2 garlic cloves, finely chopped
03 - 1 medium onion, finely chopped
04 - 1 small bunch fresh basil, leaves picked

→ Pasta

05 - 14 oz rigatoni or penne pasta

→ Sauce

06 - 28 oz canned whole peeled tomatoes or passata
07 - 3 tablespoons extra-virgin olive oil
08 - 1/2 teaspoon dried chili flakes, optional
09 - Salt and freshly ground black pepper to taste

→ Cheese

10 - 2.8 oz ricotta salata, grated or crumbled, or substitute with Pecorino Romano

# Step-by-Step Instructions:

01 - Preheat the oven to 430°F
02 - Toss eggplant cubes with 2 tablespoons olive oil and a pinch of salt. Spread on a baking tray and roast for 25 to 30 minutes, turning once, until golden and tender
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened. Add garlic and chili flakes if using, and cook for 1 minute
04 - Crush tomatoes by hand or with a spoon, then add them with juices to the skillet. Season with salt and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally, until thickened
05 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain
06 - Add roasted eggplant and most of the basil to the tomato sauce. Stir to combine and simmer for 2 more minutes
07 - Toss drained pasta with sauce, adding reserved pasta water as needed for a silky texture
08 - Serve in bowls topped with ricotta salata and extra basil leaves

# Additional Tips::

01 -
  • The roasted eggplant gets crispy on the edges and creamy inside, soaking up every bit of that garlicky tomato sauce.
  • It feels indulgent but uses everyday ingredients you probably already have tucked away in your pantry.
  • The ricotta salata adds a salty punch that cuts through the richness and makes every bite feel balanced.
  • It comes together in under an hour, yet tastes like youve been simmering it all afternoon.
02 -
  • Do not skip salting the eggplant before roasting, it helps draw out bitterness and gives the cubes a firmer texture that holds up in the sauce.
  • Always reserve pasta water before draining, because that starchy liquid is the secret to a silky sauce that coats every strand.
  • Add the garlic after the onion has softened, or it will burn and turn bitter before the tomatoes even hit the pan.
  • Use your hands to crush the tomatoes instead of a blender, it gives the sauce a rustic texture that feels more authentic and less processed.
03 -
  • Roast the eggplant on parchment paper to prevent sticking and make cleanup easier without losing any of that caramelized flavor.
  • Toss the hot pasta directly in the skillet with the sauce instead of plating separately, it helps the flavors meld and the sauce cling better.
  • If you cannot find ricotta salata, aged Pecorino Romano is the closest substitute in both texture and salty punch.
  • Add a splash of pasta water even if the sauce looks loose, the starch helps bind everything together beautifully.
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