Go Back

Charred Eggplant and Cherry Tomato Pasta with Crumbled Goat Cheese

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Equipment

  • Sheet pan For roasting the eggplant and cherry tomatoes. Make sure it’s large enough to spread everything out in a single layer so they can char and not steam.
  • Chef’s knife and cutting board For chopping the eggplant and shallot.
  • Large pot For boiling the pasta.
  • Large skillet or sauté pan For finishing the dish and bringing all the ingredients together.
  • Colander For draining the pasta.
  • Tongs or a wooden spoon For tossing everything together at the end.

Ingredients
  

For the roasted vegetables

  • 1 large globe eggplant about 1 lb, cut into ¾-inch cubes
  • 2 cups cherry tomatoes preferably multicolored
  • 4 cloves garlic unpeeled
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the pasta

  • 12 ounces rigatoni penne, or other short pasta
  • Salt for pasta water

For the finishing touch

  • 1 tablespoon olive oil for sauté
  • 1 small shallot finely chopped
  • ½ teaspoon crushed red pepper flakes optional
  • ½ teaspoon dried oregano or Italian seasoning
  • ¼ cup reserved pasta water more if needed
  • 3 ounces goat cheese crumbled (plus more for serving)
  • Fresh basil leaves torn (for garnish)
  • Freshly ground black pepper to taste

Instructions
 

Roast the eggplant and tomatoes

  1. Preheat your oven to 425°F (220°C). Spread the cubed eggplant, cherry tomatoes, and unpeeled garlic cloves on a large sheet pan. Drizzle with 3 tablespoons olive oil, and season with salt and pepper. Toss everything to coat evenly and spread out in a single layer.
  2. Roast for 25–30 minutes, stirring once halfway through, until the eggplant is deeply browned (with some crispy edges) and the cherry tomatoes have burst and caramelized. The garlic should be soft and golden inside their skins.
  3. Remove from the oven and let cool slightly. Squeeze the roasted garlic out of their skins and mash with a fork.

Boil the pasta

  1. While the vegetables roast, bring a large pot of salted water to a boil. Cook your pasta until just al dente, according to package instructions. Reserve about ½ cup of the starchy pasta water before draining.

Sauté aromatics

  1. In a large skillet or sauté pan, heat 1 tablespoon olive oil over medium heat. Add the chopped shallot and cook until translucent, about 2–3 minutes. Stir in the red pepper flakes (if using), oregano, and the mashed roasted garlic. Sauté for another 30 seconds to bloom the spices.

Combine everything

  1. Add the roasted eggplant and cherry tomatoes to the skillet, tossing to combine. Then add the cooked pasta and a splash of the reserved pasta water. Stir until the pasta is well-coated and everything is evenly mixed. If the mixture looks dry, add more pasta water a tablespoon at a time.
  2. Crumble in the goat cheese and stir gently until it starts to melt and coat the pasta. You want pockets of creamy goat cheese, not a full sauce.

Serve

  1. Divide among bowls and garnish with fresh basil and additional crumbled goat cheese. Finish with a grind of black pepper and a drizzle of good olive oil if you like. Serve hot.