If you are looking for ways to cook summer squash and eggplant then I have a recipe for you. I recently shared that I used to think I didn’t like eggplant (can’t even remember why I had that in my head), but I decided to give it another chance last year and have slowly started to change my mind. I’ve even caught myself ordering it at a restaurant and craving it in dishes at home – what a turn around! 
This recipe below is inspired by one of our favorite restaurant meals in France and actually included a pork chop as well (pictured above). And it wasn’t at an uppity, expensive restaurant in Paris…just at a little roadside café in the small town of Cluny at the uber reasonable cost of 8 Euros (about 10 bucks).
Roasted {Summer} Vegetable Pasta
If you are looking for ways to cook summer squash and eggplant then I have a recipe for you. I recently shared that I used to think I didn’t like eggplant
Print Recipe
Servings: 6 people
Ingredients
- ½ lb whole-wheat spaghetti boiled according to package directions, drained and set aside
- 1 eggplant about 12-13 ounces , cut into 1” dice
- 2 zucchinis (or other summer squash), about 7 to 8 ounces each, cut into 1” dice
- 2 roma tomatoes cut into 1” dice, optional
- 2 cloves garlic minced
- 1/3 cup dry white wine
- 3 tablespoons olive oil
- 1 1/2 teaspoon salt or less if tomato sauce has salt added
- 1 1/4 teaspoon thyme dried
- pepper to taste
- 1 15-oz can tomato sauce organic, unseasoned, preferably with “no salt added”
- 3/4 cup parmesan cheese freshly grated
Instructions
- Preheat oven to 425 degrees F.
- In a 13 X 9 casserole dish combine the eggplant, zucchini, tomatoes (if using), and garlic. Sprinkle over top the wine, olive oil and spices. Roast veggies until they are tender and brown, about 40 minutes, stirring once halfway through the cooking time.
- Pull the casserole dish out of the oven and stir the noodles and tomato sauce in with the veggies. Top with the Parmesan cheese and stick the casserole dish back in the oven until the cheese is melted, about 5 more minutes. Serve warm and enjoy!
Notes
Special equipment needed: 13" X 9" oven-proof casserole dish
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Roasted {Summer} Vegetable Pasta
Amount Per Serving
Calories 311
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 1156mg50%
Potassium 735mg21%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 8g9%
Protein 13g26%
Vitamin A 735IU15%
Vitamin C 21mg25%
Calcium 188mg19%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
I need help bc I’m a horrible cook. I can mess up anything! I made this last night according to directions but I added fresh basil to sauce bc I had it. My veggies turned out mushy so next time I will leave them in for less time. But it was too bland even though I measured out all spices. Should I add more thyme? More wine? What can I do bc I really think this has potential to be a great dish (if only someone else could make it for me lol).
You could definitely add more spices if you prefer more flavor! Don’t be afraid to taste test and make adjustments along the way. :)
I have made this recipe dozens of times. It is one of our favorites! Sometimes we add chicken but most of the time we do recipe just as is. It is so fresh and full of flavor.
The posted calories on this seem high. Is that right 729 cals per serving? I am sure it is delish but looking at the ingredients it just seemed off.
Hi Sherri,
Thanks for pointing that out. There was an error, and has since then been corrected. – Nicole
Can’t wait to try this! Should I peel the eggplant or leave the skin on? Thanks for your recipes!
Hi there. Leave the skin on.
So easy and delicious! Cut up some leftover roast pork to add and left out parmesan since my daughter is dairy free. Dinner done!
I made this dish tonight for tomorrow’s dinner. Just had to taste it and ended up eating 2 bowls. It is so delicious!
Any substitute ideas for eggplant? Hubby isn’t a fan
Hello. I’ve used zucchini and squash.
Do you happen to know how many this dish serves and the approximate calorie intake?
Thanks! Great blog!
Trish
Hi there. Lisa’s recipes are designed to feed a family of four with leftovers. We do not provide calorie info, however. This post helps explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/.
We loved this recipe. My father-in-law was visiting when I made it and my mother-in-law just asked for the recipe because he liked it so much. My picky 8 yr old ate with out complaints and gave it a 4 out of 5 stars! yea! I’ve started asking him to rate meals so that I can make the things everyone likes again.
What happens if I don’t use white wine? Any substitutes? Thanks so much!
Hi Janine. Apple cider vinegar is my go-to when I do not have cooking wine.
I just made this for the first time and it was awesome. A fantastic dish that is super easy to make. Definitely recommend as a stable item to choose from.
i love making this! I like to add goat cheese to it. It adds a creamy taste and is excellent paired with the veggies.
Very delicious and SO easy! Used some whole wheat rotini and my recent farmer’s market purchases(zucchini, summer squash, and eggplant). My meat-loving husband didn’t even comment on the fact that this dish was meatless. Instead he just said it smelled amazing before eating and then had seconds!
Delish!! So easy to make
Tried this last week and it was fabulous- my husband loved it, even my daughter who is super picky ate it! :) My 15 month old son eats anything and he loved it of course LOL.
I will be making this again!
Tried this recipe and love it!! Do you have anymore meatless meals on your site? I would like to start doing one meal a week meatless but this is the only one I have so far , oh and your refried beans recipe! Thanks for all you do! Can’t wait to get your cookbook!
Thanks for all the work you do to keep this site going. It is very encouraging to me (and my kids who pack their own lunches) while trying to live in a world that doesn’t think healthy at all. This recipe sounds tasty. I’ll have to save it as a fall recipe though since anything that uses the oven more than 15 minutes is too long for Arizona summers:) Keep up the good work!
This EASY and SO GOOD! I used only half a can of tomato sauce (about 8 oz) and substituted fresh basil (I added it right before serving)for the thyme. It was delicious!!
One of my favorite dishes is to oven roast eggplant, zucchini, and yellow squash. I sometimes add tomatoes, broccoli, or cauliflower. I serve it over brown rice. It is so good and even better the next day for lunch.
Instead of using canned tomato sauce just cut up a few more fresh tomatoes and throw in the casserole; they will simmer down and make the sauce for you. Also, I prefer angel hair pasta because it seems as if you are eating more pasta than you really are.
Recipe is fantastic! My only request would be for nutritional information to accompany recipes…THANKS for a winner meal!
What brands of whole wheat pasta do you recommend?
Hi Jory. Look for 100% whole wheat and organic. There is not one in particular that we recommend. ~Amy
Made this for lunch today, it was delicious! My hubby loved it too, and my 3 year old gobbled it up! I didn’t have any tomatoes, but I did add mushrooms, yum! Also, used chicken broth instead of wine. Will definitely make again!
This recipe is AMAZING! My husband and I couldn’t believe the great flavors despite how super simple it was to make. Love it and can’t wait to make it again next week. Thanks!!
This was wonderful! I made it just as described in the recipe and had enough for dinner the next night as well.
I added 1/2 the tomato sauce and felt it was a overbearing. The only thing I changed was use organic chicken stock instead fo the wine. We could not eat the leftovers.
Hello. Yes, you can definitely freeze it. I would reheat in the oven. ~Amy
Can I freeze the leftovers? I’d like to freeze it for later, but wondered what the best reheat method might be? It was great by the way, we followed the recipe just as it was.
This recipe was amazingly delicious and fresh-tasting! Just substituted the wine with rice wine vinegar (b/c I’m preggies and didn’t have white wine). Thank you for this great recipe :)
I made this for dinner tonight and it was FANTASTIC! Thank you! :-)
DELISH.. Made this last night for dinner night 1 of the 10 day challenge. I used fresh thyme other than that the recipe was perfect and very filling..
Unfortunately, pasta is not real food.
As we define it, whole grain pasta is a real food. The varieties we buy are one ingredient, made from whole grains, and typically organic. We make it ourselves from scratch sometimes.
https://www.100daysofrealfood.com/real-food-defined-a-k-a-the-rules/
I made this tonight for dinner and it was a complete sucess! We will definitely make this again! We love garlic so I added 4 big cloves. Thank you for the awesome recipes!
Made this tonight, and LOVED it! My husband was skeptical about whole wheat pasta (one step at a time around here), but agreed to try it. We both give it a 10! We did make a few possibly significant changes. We didn’t have eggplant. We added in some yellow squash, 1/2 and onion, and used 6 garlic cloves instead of 2 (because we love garlic). We also added in some diced pork we had planned to use prior to seeing this recipe. It was DELICIOUS! Thanks for all you do! I love feeding my family “real food”!
I love this recipe, but I have to say don’t use olive oil, substitute a oil that can be cooked at high heat temps. I use grape seed oil. Keep in mind olive oil can be toxic when cooked at high temps.
I made this last week, and it was delicious! I was worried plain tomato sauce would be bland, but it was not! I used the recipe as written with just a couple of changes… I used veggie broth instead of white wine and threw in a little diced onion. It will definitely be on our regular meal rotation! Thank you!
The most delicious meal ever. Topped it with a small portion of grilled chicken. Sooo good, and embarrassingly my first time ever eating eggplant that I can remember.
I recently discovered spaghetti squash and have started using it rather than whole-grain pastas. Do you think it would work with this recipe? Or should I stick with the whole-grain pasta?
Hi Kristy. I absolutely think you should try and let us know! I love spaghetti squash and may try it myself. :) ~Amy
I wanted to WARN YOU of a PHISHING BUG on this page!! My firewall blocked it because I’m using my work PC, but if I was at home the spyware would have succeeded in latching on to my personal data!!
If you click on the in-text hyperlink to eMeals, in the 1st paragraph on the page, you will end up with spyware on your computer system. Please, webmaster, look after this and if you can, find a way to eliminate it. It might be a good idea to check ALL your hyperlinks; personally, now I feel it might be wise to stay away from your website while at my comparatively vulnerable home system. Thanks…
Hi Ginger,
I’m the web developer for 100 Days. I just checked out the eMeals link, and everything appears to be working fine from what I can see. There is no phishing bug on our site. In fact, we scan the site daily by Sucuri Security to ensure the site remains safe for our visitors.
We do use the Skimlinks plugin to help track affiliate links — so when someone clicks on the eMeals link in the post, it redirects through the Skimlinks server, and then on to the eMeals website.
Perhaps your work firewall saw the redirects and that triggered a false alarm? If it happens again, can you please send us the exact text of the error/warning message?
Thanks!
– Andrew
I made this tonight with the help of my 3 year old and i am 37 weeks prego. so easy and delicious. We used chicken broth, orzo and added chicken for extra protein. I omitted the cheese and tomato sauce.
What can I substitute for the wine in this recipe? I don’t like to add alcohol since my daughter eats it.. Thanks in advance.
Hi. This is a helpful link and gives you a really thorough list: http://homecooking.about.com/library/archive/blalcohol6.htm. ~Amy
My husband and I both do not like eggplant, but I made this tonight and I have to say it was delicious! I’m so happy to find an eggplant recipe we can both enjoy! It’s a keeper!
I made this for dinner on Saturday night, and it was fabulous! My only change was to use whole wheat orzo. I served it with grilled chicken. My six year old daughter said it had “a really great flavor.” My husband also loved it. We’ll definitely make it again!
I made for dinner tonight and it is absolutely delicious! I only had white zinfandel on hand but it was perfect. My three girls (5,3,and 15 months) devoured it. This will definitely be added to the rotation. Thanks for the recipe!
I made this tonight and it is delicious! I used vegetable broth instead of wine because I had some I needed to use up. Next time I make this I might add mushrooms.
I made this the other day and it was excellent. I added a sweet onion when roasting the vegetables and some diced roasted chicken before the final heat through. Trader Joes has an excellent “no salt added” marinara and I used that. Making again this weekend.
Delicious. I am not an eggplant fan so used butternut squash, cherry tomatoes cut in half and lots of zucchini. Gorgeous!
This is so good, perfect for summer. Comfort food, but not heavy.
I made this last night with the veggies we had on hand (broccoli, asparagus, bell peppers and onions) and even though we had to skip the cheese (we are doing a detox this week), it was delish and the roasting veggies made the whole house smell so good! Now I can’t wait to make it again with the cheese… :)
So, just made this with my kids (bonus). Subbed brocoli for zucchini and used a hard goat cheese instead of parm because these were the things I had on hand. Absolutely delicious! All four of us ate it up. Served with a lightly seasoned salad of fresh, organic romaine (my daughter’s favorite) and for me and hubby a glass of cold chardonnay…what a great Tuesday it has turned out to be!
We just made this for dinner using yellow squash in place of the zucchini. It is wonderful! Our 11 & 13 year olds both enjoyed it as much as the adults.
Just did a rif on this Sunday, added grilled shrimp, some tomatoes and made home made pasta because I just got a new cutter!! Great way to use up the egg plant and summer squash. And we did have a Chardonnay with it that went quite well
I’m not a wine drinker, so I don’t know what kind of wine to use, can you recommend something?
Chardonnay is great in this dish!
Delicious! Made this tonight…easy and tasted awesome! Arlene, I subbed chicken broth for the wine and it worked great.
Oh good glad to hear it :)
This gets a thumbs up from me! I served it with shrimp (cooked separately). And I also added some frozen kale to the roasting pan at the end. My kids aren’t used to kale, but they ate it on crackers, so that’s a win in my book. Baby steps. Really good recipe. Hubby complimented the veggies (Home Alone face here)
Sounds really good. Now my problem is, I am not a wine drinker. I would appreciate a suggested wine for cooking. Whether it be white or red – I realize that you are suppose to use something that you would like to drink. Any suggestions?
Either a Chardonnay or vegetable broth (if you want to forgo the wine all together) would be great!
I have been adding our garden zucchini to our weekly spaghetti dinner, but I have a ton of eggplants growing now so this will be perfect!
I’m going to make this tonight. Thanks
Oh yum! I’m pretty sure I have everything that I need to make this. I went on a shopping spree at the farmer’s market yesterday and bought tons of tomatoes and some adorable little eggplants that I can use instead of one big one.
I made this tonight as directed and it was a big hit. Even with our 2- and 3-year-old, so that says a lot. Thanks for the great inspiration and recipes.
I am so glad to hear that – success! :)
I love these kind of recipes where I can get a bunch of veggies in one pot. I feel like I end up with some many veggies, and don’t want them to go bad, so I’m running around thinking of a bunch of things to make.
do you need to salt the eggplant to draw the bitter juices out like when you make mousska? having to do that puts me off cooking with eggplant!
No, you do not – I agree I like to skip steps when possible!
Yummy! Sounds so delicious and zucchini & summer squash are growing like crazy in Michigan this year! I’ve been buying them every week at our local farmers market. Will get eggplant this weekend too :)
Do you think you could freeze this? What would you recommend for cooking thine from frozen?
Most pastas are fine to go directly from the freezer to the oven for a reheat at 375* until heated through the middle. If you defrost overnight, it will take less time to heat. Enjoy.
I’m totally making this tonight. I subbed in some carrots instead of eggplant and cherry tomatoes instead of roma, because that’s what I had in my fridge. The veggies are roasting now and the whole house smells AMAZING.
Oh good – hope you enjoyed!
I think I have all of these ingredients. Yum!
This looks delicious! I’m new to your blog and my family and I are starting our 10 day challenge tomorrow! So exciting! This is definitely going on the meal plan. WE LOVE our EMealz! We’ve been using the “Low Fat for 2”, but now we are 3 people, and the baby eats as much as an adult. So we’re looking at changing to the clean eating family plan. Thanks for this recipe!
Good luck with the 10-day pledge! :)
yum! i may try a variation of this with a little local ground beef and spaghetti squash instead of noodles!
I was thinking that about the spaghetti squash too. I bet that would work great. This recipe sounds delicious. Can’t wait to try it.
Yum, I just imagine this with shrimp on top and glass of cool and crisp white wine ~ heaven…
Thanks for sharing!