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. Source:, May 2020

Julia Levy


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; 25.6 g total fat; 6.3 g saturated fat; 25 mg cholesterol; 500 mg sodium. 763 mg potassium; 58.1 g carbohydrates; 9.7 g fiber; 12 g sugar; 13.8 g protein; 1157 IU vitamin a iu; 17 mg vitamin c; 57 mcg folate; 194 mg calcium; 3 mg iron; 46 mg magnesium; 1 g added sugar;