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
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.
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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!
Recipe Notes
Special equipment needed: 13" X 9" oven-proof casserole dish
We recommend organic ingredients when feasible.
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Maria
July 18, 2013 at 4:18 pmYum, I just imagine this with shrimp on top and glass of cool and crisp white wine ~ heaven…
Thanks for sharing!
Deeanna
July 18, 2013 at 4:38 pmyum! i may try a variation of this with a little local ground beef and spaghetti squash instead of noodles!
Laura
July 22, 2013 at 12:51 pmI was thinking that about the spaghetti squash too. I bet that would work great. This recipe sounds delicious. Can’t wait to try it.
Jen @ DesertFarmgirl
July 18, 2013 at 4:55 pmThis 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!
Lisa
July 19, 2013 at 8:52 amGood luck with the 10-day pledge! :)
Michelle
July 18, 2013 at 5:35 pmI think I have all of these ingredients. Yum!
Crystal
July 18, 2013 at 5:39 pmI’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.
Lisa
July 19, 2013 at 8:51 amOh good – hope you enjoyed!
Tracey
July 18, 2013 at 6:22 pmDo you think you could freeze this? What would you recommend for cooking thine from frozen?
Assistant to 100 Days (Amy)
July 23, 2013 at 8:58 amMost 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.
Marsha
July 18, 2013 at 6:35 pmYummy! 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 :)
Liz
July 18, 2013 at 7:49 pmdo 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!
Lisa
July 19, 2013 at 8:51 amNo, you do not – I agree I like to skip steps when possible!
Kristi
July 18, 2013 at 9:59 pmI 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.
Allison
July 20, 2013 at 3:29 pmI 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.
Lisa
July 22, 2013 at 10:15 pmI am so glad to hear that – success! :)
Christina @ Cooking Up Geekdom
July 22, 2013 at 3:29 pmOh 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.
Selina McGinn
July 22, 2013 at 3:56 pmI’m going to make this tonight. Thanks
Angela Baldonado
July 22, 2013 at 5:48 pmI 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!
Arlene
July 22, 2013 at 6:03 pmSounds 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?
Lisa
July 22, 2013 at 10:14 pmEither a Chardonnay or vegetable broth (if you want to forgo the wine all together) would be great!
Kristin
July 22, 2013 at 7:09 pmThis 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)
Karen
July 22, 2013 at 8:14 pmDelicious! Made this tonight…easy and tasted awesome! Arlene, I subbed chicken broth for the wine and it worked great.
Lisa
July 22, 2013 at 10:14 pmOh good glad to hear it :)
Kelly
July 22, 2013 at 8:59 pmI’m not a wine drinker, so I don’t know what kind of wine to use, can you recommend something?
Lisa
July 22, 2013 at 10:13 pmChardonnay is great in this dish!
Deb
July 23, 2013 at 10:23 amJust 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
Christi
July 23, 2013 at 7:19 pmWe 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.
Anne
July 24, 2013 at 9:39 amSo, 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!
Melissa D.
July 24, 2013 at 1:22 pmI 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… :)
Margaret H
July 24, 2013 at 5:44 pmThis is so good, perfect for summer. Comfort food, but not heavy.
Tanya
July 25, 2013 at 12:20 pmDelicious. I am not an eggplant fan so used butternut squash, cherry tomatoes cut in half and lots of zucchini. Gorgeous!
Marie L
July 26, 2013 at 8:19 amI 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.
Rachel F
July 26, 2013 at 7:25 pmI 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.
Jeniffer
July 28, 2013 at 7:50 pmI 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!
Amy
July 29, 2013 at 12:24 pmI 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!
sandra
August 1, 2013 at 8:55 pmMy 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!
Poornima
August 5, 2013 at 5:43 pmWhat can I substitute for the wine in this recipe? I don’t like to add alcohol since my daughter eats it.. Thanks in advance.
Assistant to 100 Days (Amy)
August 8, 2013 at 3:22 pmHi. This is a helpful link and gives you a really thorough list: http://homecooking.about.com/library/archive/blalcohol6.htm. ~Amy
Leah
August 6, 2013 at 10:10 pmI 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.
Ginger
August 7, 2013 at 9:13 amI 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…
Andrew Wilder
August 12, 2013 at 3:35 pmHi 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
Kristy
August 7, 2013 at 12:51 pmI 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?
Assistant to 100 Days (Amy)
August 10, 2013 at 1:12 pmHi Kristy. I absolutely think you should try and let us know! I love spaghetti squash and may try it myself. :) ~Amy
Lauren
August 10, 2013 at 10:20 pmThe 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.
Kari
August 12, 2013 at 6:10 pmI 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!
Dollie
August 12, 2013 at 7:03 pmI 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.
Lisa
August 13, 2013 at 9:45 pmMade 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”!
Terra
August 16, 2013 at 9:38 pmI 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!
Tammie
August 17, 2013 at 10:35 pmUnfortunately, pasta is not real food.
Jason Leake with 100 Days of Real Food
August 21, 2013 at 10:15 amAs 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/
pril
August 20, 2013 at 12:38 pmDELISH.. 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..
Stacy @Stacy Makes Cents
August 21, 2013 at 8:27 pmI made this for dinner tonight and it was FANTASTIC! Thank you! :-)
Leya
August 31, 2013 at 4:42 pmThis 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 :)
Mary Catherine
September 9, 2013 at 7:04 pmCan 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.
Assistant to 100 Days (Amy)
September 10, 2013 at 4:26 pmHello. Yes, you can definitely freeze it. I would reheat in the oven. ~Amy
Ree
September 19, 2013 at 3:23 pmI 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.
Traci
October 2, 2013 at 1:47 pmThis was wonderful! I made it just as described in the recipe and had enough for dinner the next night as well.
Emly
October 18, 2013 at 9:18 amThis 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!!
Erin
November 2, 2013 at 12:51 amMade 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!
jory
November 7, 2013 at 10:20 pmWhat brands of whole wheat pasta do you recommend?
Assistant to 100 Days (Amy)
November 11, 2013 at 7:31 pmHi Jory. Look for 100% whole wheat and organic. There is not one in particular that we recommend. ~Amy
SJ
July 8, 2014 at 7:36 pmRecipe is fantastic! My only request would be for nutritional information to accompany recipes…THANKS for a winner meal!
Lori
July 9, 2014 at 2:42 pmInstead 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.
Charlotte
July 11, 2014 at 11:49 pmOne 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.
Beka
July 14, 2014 at 9:49 pmThis 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!!
Michelle LaMew
August 6, 2014 at 3:07 pmThanks 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!
christy
August 12, 2014 at 11:57 amTried 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!
skye
August 18, 2014 at 9:41 pmTried 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!
Mary
August 31, 2014 at 4:14 pmDelish!! So easy to make
Megan
September 20, 2014 at 11:30 pmVery 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!
Jess
May 10, 2015 at 9:04 ami love making this! I like to add goat cheese to it. It adds a creamy taste and is excellent paired with the veggies.
Jennifer Saxton
May 15, 2015 at 9:49 pmI 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.
Janine Cockes
June 10, 2015 at 4:24 pmWhat happens if I don’t use white wine? Any substitutes? Thanks so much!
Amy Taylor (comment moderator)
June 15, 2015 at 9:08 amHi Janine. Apple cider vinegar is my go-to when I do not have cooking wine.
Cristi Paton
July 22, 2015 at 5:37 pmWe 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.
Trish
September 24, 2015 at 3:27 pmDo you happen to know how many this dish serves and the approximate calorie intake?
Thanks! Great blog!
Trish
Amy Taylor (comment moderator)
September 28, 2015 at 11:46 amHi 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/.
Bet
August 30, 2016 at 7:28 pmAny substitute ideas for eggplant? Hubby isn’t a fan
Amy Taylor (comment moderator)
September 19, 2016 at 11:34 amHello. I’ve used zucchini and squash.
Allison
November 1, 2016 at 9:55 pmI made this dish tonight for tomorrow’s dinner. Just had to taste it and ended up eating 2 bowls. It is so delicious!
Diana
December 29, 2017 at 4:57 pmSo easy and delicious! Cut up some leftover roast pork to add and left out parmesan since my daughter is dairy free. Dinner done!
Terry
May 19, 2018 at 9:47 amCan’t wait to try this! Should I peel the eggplant or leave the skin on? Thanks for your recipes!
Amy Taylor (comment moderator)
May 25, 2018 at 10:44 amHi there. Leave the skin on.