- Facebook6
- Pinterest101
- Email2
- Comments95
- SMS
- 204shares
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 below). 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.
-
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.
- Facebook6
- Pinterest101
- Email2
- Comments95
- SMS
- 204shares
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.
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/.
Any substitute ideas for eggplant? Hubby isn’t a fan
Hello. I’ve used zucchini and squash.
I made this dish tonight for tomorrow’s dinner. Just had to taste it and ended up eating 2 bowls. It is so delicious!