Saucy roasted eggplant pasta from Something from Nothing (page 202) by Alison Roman

  • Sungold tomatoes
  • garlic
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute pecorino cheese for Parmesan, basil for parsley, cherry tomatoes for Sungold tomatoes, and harissa or gochujang for tomato paste.

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Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for Parmesan, basil for parsley, cherry tomatoes for Sungold tomatoes, and harissa or gochujang for tomato paste.

  • lucia_dbdl2m on May 11, 2026

    So flavorful! I added farm fresh onions and peppers to the mix and it was very delicious. I made with spaghetti because it was all I had but it worked really well.

  • disha206464 on April 09, 2026

    Blended up the sauce with a hand blended a little because the chunks felt too big. Overall delicious and would make again. I used 500g (the whole bag of pasta).

  • Pimlicocook on February 25, 2026

    The cheesy toasted breadcrumbs (which I made with leftover oil from roasted chicken recipe in same book) add flavour and texture to make the whole dish utterly delicious. Was late starting so baked aubergine on top shelf and was done in around 25 minutes. Tomato paste threatened to scorch but saved it in time, giving tomatoes a few prods with wooden spoon to help them collapse. Added water in three goes, stirring constantly, until I got the perfect consistency. Rich and delicious, and done in around 40 minutes.

  • ceisenmann on January 22, 2026

    delicious, don’t get me wrong, and pretty straight forward, but a decent amount of dish carnage. I cut my eggplant closer to .25 inch and found some of them almost dried out, so I pulled them before 45-50 minutes. Probably would err closer to .5 inch next time (also to keep it to one sheet pan)

  • mluke on January 10, 2026

    This is a flavour bomb. The browned eggplant really does magically transform into a sauce at the end. The pecorino breadcrumbs make it.

  • mdagl on November 21, 2025

    Really enjoyed this one. All 3 toddlers also ate this one happily which doesn’t happen often. Used the full lb of pasta, all 2 cups of pasta water, Parmesan, and basil. Be generous with the salt.

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