Rigatoni with Roasted Eggplant and Burst Cherry Tomatoes

Serving Size:

Makes roughly 4 entrees


  • 1 eggplant, cubed

  • 1 pint of cherry tomatoes

  • ½ lb of rigatoni or similar short format pasta, cooked

  • 1 cup of tomato sauce

  • Olive oil

  • Chopped parsley

  • Pinch of red pepper flakes


  1. Heat oven to 400°F.

  2. Toss eggplant and tomatoes with olive oil and salt. Scatter them on a baking sheet. Roast in the oven for about 30 minutes, tossing eggplant halfway through to allowing brown and soften.

  3. In the large pasta pot, add roasted vegetables and sauce then gently toss to combine.

  4. Serve with chopped parsley, red flakes and shave parm on top.