How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael Ray

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 500°F.

Line two sheet trays with foil and parchment for easy cleanup.

Trim the tops off the eggplant and bell peppers, leaving the skin on or peeling half if desired.

Arrange the eggplant on one side of the tray and the peppers on the other.

Rip the seeds out of the chili peppers and cut them into strips similar in size to the eggplant.

Spray the eggplant and peppers with non-aerosol EVOO and season with salt and black pepper.

Place five cloves of crushed garlic in the center of the tomato tray.

Fill the tray with tomatoes, cutting them into similar sizes as needed.

Sprinkle fresh thyme over the tomatoes and season with salt and black pepper.

Spray the tomatoes with non-aerosol EVOO.

Roast the eggplant, peppers, and tomatoes in the oven for 20 to 25 minutes until browned at the edges and burst.

Bring a pot of salted water to a boil and add casarecce pasta, cooking it one minute less than package directions.

Drain the pasta and return it to the hot pot.

Combine the roasted eggplant, peppers, and tomato sauce with the pasta in the pot.

Add extra fruity olive oil to the pasta and sauce mixture.

Top with shaved parmigiano cheese or crumbled ricotta salata, adding a pile in the middle for serving.

Finish with a mixture of mint and parsley scattered around.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens