Caramelized Eggplant & Pesto Pasta

A quick weeknight summer dinner featuring tender caramelized eggplant, fresh basil pesto, and sweet cherry tomatoes tossed with pasta. Simple, vibrant, and satisfying.

Prep Time30

Cook Time15

Total Time45

Course: Dinner, Main Course

Cuisine: Italian-Inspired

Keyword: Eggplant, Pasta, Pesto, Vegetarian

Servings: servings

Calories: 425kcal

Ingredients

For the eggplant

2 medium eggplant preferably Japanese, diced 1/2 inch
salt for sweating
3-5 tbsp extra virgin olive oil

For the pesto & pasta

1 lb penne pasta
15 pieces cherry tomatoes halved
2 heaping cups basil leaves packed, Thai basil preferred
2 tbsp fresh lemon juice
1/4 cup pine nuts
1/4 cup nutritional yeast
1 dash cayenne pepper
3-4 tbsp extra virgin olive oil
salt to taste
fresh ground black pepper to taste

Instructions

Dice the eggplant into 1/2-inch cubes. Place in a colander, sprinkle generously with salt, and let sit for 30 minutes until beads of water form. Rinse thoroughly and shake off excess water.
Heat 3 tbsp olive oil in a large skillet. Add rinsed eggplant and cook over medium-high heat, tossing every few minutes, until caramelized and golden brown on all sides.
Meanwhile, boil a large pot of salted water and cook penne pasta according to package directions. Drain and set aside.
Prepare pesto by adding basil, lemon juice, pine nuts, nutritional yeast, cayenne, salt, and pepper to a food processor. Blend until mostly smooth, streaming in olive oil as needed to reach desired consistency.
Toss cooked pasta with pesto until evenly coated. Add caramelized eggplant and cherry tomatoes, then gently toss to combine. Serve warm.

Equipment

Colander
Large skillet
Large pot
Food processor
Cutting board and knife

Notes

Japanese eggplants are ideal for this recipe as they caramelize beautifully without becoming spongy. Adjust pesto seasoning to taste—extra lemon for brightness, more cayenne for heat. Leftovers keep well refrigerated for up to 3 days.

Nutrition