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
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.
Nutrition Facts
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This recipe was delicious! I did do gluten-free pasta and added oregano, basil, salt, pepper, and garlic powder to my sauce. The family loved it! A great vegetarian meal that is so healthy!
What do you suggest to substitute for the wine?
You can sub it for chicken or veggie broth. – Nicole
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.