This easy roasted eggplant pasta dish is dressed with eggplant, fresh cherry tomatoes and plenty of fresh herbs. Feta cheese adds a savory note while the balsamic dressing brightens the flavor. It's the perfect summer vegetarian dinner.

Julia Levy
Source:, May 2020


Recipe Summary

10 mins
30 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Toss eggplant, tomatoes, onion, salt, crushed red pepper and 2 tablespoons oil together on a rimmed baking sheet. Spread in an even layer and roast until browned and tender, about 20 minutes.

  • Meanwhile, cook pasta according to package directions. Drain.

  • Toss the pasta and vegetables in a large bowl with parsley, mint, basil, vinegar, sugar and the remaining 2 tablespoons oil. Sprinkle with feta, olives and pine nuts. Serve immediately.

Nutrition Facts

507 calories; protein 13.8g 28% DV; carbohydrates 58.1g 19% DV; exchange other carbs 4; dietary fiber 9.7g 39% DV; sugars 11.9g; fat 25.6g 39% DV; saturated fat 6.3g 32% DV; cholesterol 25mg 8% DV; vitamin a iu 1157.1IU 23% DV; vitamin c 17.2mg 29% DV; folate 56.7mcg 14% DV; calcium 194.2mg 19% DV; iron 3.4mg 19% DV; magnesium 46.5mg 17% DV; potassium 763.2mg 21% DV; sodium 499.7mg 20% DV; added sugar 1g.