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Smoky Roasted Eggplant Pasta


Pantry Items:

  • Extra virgin olive oil (EVOO)

  • Salt and pepper

5 Ingredients:

  • 1 medium, firm eggplant, halved lengthwise

  • 1 head garlic

  • 2 red bell peppers

  • 1 can whole fire-roasted tomatoes (28 ounces)

  • 1 pound whole wheat spaghetti


Pre-heat the oven to 450°F.

Drizzle the eggplant halves with EVOO, salt and pepper and place them cut side down on a baking sheet. Cut the head of garlic to expose the cloves at the ends; drizzle liberally with EVOO, salt and pepper. Wrap in foil and place alongside the eggplant. Roast for 40-45 minutes.

Char the peppers over an open gas burner flame. Transfer to a bowl and cover until cool enough to handle. Peel and seed the peppers, then roughly chop.

Bring a pot of water to a boil and salt the water. Cook the spaghetti for 10-12 minutes, or until al dente. Reserve 1 cup of starchy cooking water before draining.

Scoop the eggplant flesh from the skin and add to a food processor with the roasted garlic and peppers.

Heat the tomatoes in a saucepan over medium-high heat and crush them up with a potato masher. Stir the vegetable puree in with the tomatoes and starchy cooking water and heat through, then toss with spaghetti and serve. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to