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Pasta with roasted tomatoes & eggplant


  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the tomatoes, eggplant and garlic in a large oven tray. Toss well with oil and seasonings. Then cook in the oven until very tender.
  • Slip off the tomato skins and mash lightly with the pan juices. Taste for seasoning and then place the oven tray over a medium heat on the stove and toss in the basil.
  • At the same time, cook the pasta in lightly salted boiling water until al dente. Drain well.
  • Add the pasta to the sauce, toss well and serve with grated cheese sprinkled on top.


  • 6 tomatoes, cored
  • 3 Japanese eggplant, sliced
  • 3 garlic cloves, crushed
  • olive oil
  • sea salt & freshly ground pepper
  • 1 tbsp fresh basil leaves, torn or shredded
  • 400 gm any pasta
  • freshly grated pecorino or parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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