Looking for a delicious and easy weeknight meal? This roasted eggplant pasta sauce is the perfect solution! The eggplant pairs perfectly with the creamy ricotta sauce and make for a hearty and satisfying dish. Plus, it's ready in 30 minutes - perfect for busy weeknights. Give this recipe a try today!
We always keep eggplants handy; that's a given. We consume eggplants in all forms, as they are a staple of Italian cuisine, which we fondly love after spending a couple of years living north of Milano. The non-vegan version of this dish is in almost any Italian restaurant (Pasta alla Norma), and everyone loves it for its simplicity. Although eggplants are at their peak during springtime; this dish is consumed year-round.
This was inspired by the traditional version of it and our 3-ingredients pasta sauce and pairs wonderfully with spicy baby onions and a slice of Rosemary focaccia or Italian artisan bread to sweep up the delicious sauce from the pasta bowl.
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💚 Why you will love it
- Quick Weeknight Meal
- Hearty & Satisfying
- Rich Tomato Flavor
- Creamy Vegan Ricotta
- Gluten-Free Friendly
🧾 Ingredients
- Tomato sauce: The base of this sauce brims with the classic tang and robustness of tomatoes, infusing the dish with a rich, umami depth that's quintessential in Italian cuisine.
- Eggplants: Their spongy texture soaks up flavors splendidly, and when cooked, they add a creamy, almost meaty consistency to the sauce, enhancing its heartiness.
- Fresh basil: This aromatic herb injects a burst of freshness into the sauce, offering a sweet yet peppery zing that brightens the overall profile of the dish.
- Garlic: It's the flavor workhorse here, delivering an indispensable pungent kick that complements and intensifies the savory notes of the other ingredients.
- Vegan ricotta cheese: Our homemade concoction brings a delightful creaminess and subtle tang to the sauce, mimicking traditional ricotta's comforting texture and taste.
- Extra virgin olive oil: This liquid gold lays down the foundation for sautéing, imparting a fruity, peppery base note and ensuring that each ingredient's flavor is released and married perfectly.
- Dry gluten-free pasta: It serves as an ideal canvas for the sauce, offering a satisfying chew and making the dish accessible to those with gluten sensitivities without compromising on texture or taste.
See the recipe card for quantities.
Substitutions
- Fresh basil - add 2 tablespoons of vegan lemon basil pesto or our vegan arugula pesto.
- Tomato sauce—See how to make homemade marinara sauce. You can also use blended canned tomatoes or fresh chopped tomatoes. Cook the pasta sauce with ricotta cheese until the tomatoes burst and wait for the sauce to thicken.
- Ricotta - use regular ricotta cheese instead of my tofu ricotta recipe. You might want to try an almond-based ricotta.
- Pasta—We use campanelle pasta because we love how the eggplant sauce folds into all its creases, but fusilli, penne, or any other short pasta are great options. If you have a gluten intolerance, use gluten-free pasta.
🍽 Equipment
Large saucepan and regular or immersion blender.
🔪 Instructions
- Slice the eggplants into about ¼" (½ cm) slices. Drizzle olive oil and salt on top, and place them on parchment paper. Roast the eggplant slices for 15 minutes until slightly golden brown.
- Make the sauce by adding a garlic clove, tomato puree, and basil leaves to the fresh tomato sauce in a large pot on medium heat. Stir constantly and cover with a lid.
- Add the roasted eggplant slices and vegan ricotta into the tomato sauce and boil the pasta.
- Blend the vegetables and ricotta into the pasta sauce with an immersion blender while the pasta cooks for extra creaminess.
Adjust and add salt and freshly ground black pepper, if needed.
- Strain the pasta, reserving some of the starchy water. Then, add the pasta to the saucepan and fold together; alternatively, add the eggplant sauce on top of the pasta bowl.
Serve the pasta topped with vegan parmesan cheese.
Hint: if you want to serve the creamy sauce already mixed with the fresh pasta, use some of the pasta water, adding ¼ cup at a time while folding in the tomato ricotta sauce.
💡Expert tips
Eggplant Choice: choose firm and heavy eggplants for their size. The skin should be shiny and smooth, without any discoloration or bruising. This ensures a creamy, meaty texture in your pasta.
Herb Hints: Fresh basil is a game-changer in this recipe. Try adding a handful of fresh oregano or thyme for an extra flavor. These herbs complement the eggplant and tomato beautifully.
Oil Options: If you're avoiding oil, you can roast the eggplant on parchment paper without it. The eggplant may not be as rich, but it'll still be delicious and healthier.
Blending Basics: If you don't have an immersion blender and use a regular one, remember to always allow steam to escape when blending hot ingredients to prevent pressure build-up. If using a regular blender, remove the center piece of the lid and cover it with a kitchen towel while blending.
Leftovers: This dish makes great leftovers. Store the sauce and pasta separately in the fridge to maintain texture. Reheat gently, adding a splash of water if the sauce has thickened too much.
Stir in only the sauce you plan to use for the pasta and store the rest. It is better to add pasta sauce to freshly boiled pasta.
📖 Variations
Spicy - add chili flakes while cooking to imbue heat into the dish or pepperoncini.
Chunky—Don't blend the eggplant slices; simply cook them in a skillet or the oven, cut them in chunks until golden brown, and add them to the sauce halfway.
Kid-friendly - drop the eggplants and use ring pasta, tomato sauce, nutritional yeast, and a delicious blend of spices to make this vegan spaghettios.
🥢 How to serve
Serve this dish with the tomato ricotta pasta sauce on top or fold the sauce with the pasta before serving.
We usually serve it topped with extra roasted, charred eggplant slices (so save some before blending), homemade vegan parmesan, and a drizzle of olive oil, and pair it with Rosemary focaccia and a side of spiced borettane onions.
❓ FAQ
The best type of eggplant for this recipe is one that is firm and heavy for its size, with shiny and smooth skin. These qualities ensure a creamy, meaty texture in your pasta.
Yes, you can substitute the vegan ricotta cheese with regular ricotta, almond-based ricotta, or any other creamy cheese alternative that suits your dietary preferences.
Besides fresh basil, you can also add a handful of fresh oregano or thyme to enhance the flavor. These herbs complement the flavors of the eggplant and tomato beautifully.
The recipe can be made gluten-free by using gluten-free pasta. Be sure to check all other ingredients to ensure they meet gluten-free standards.
🥡 Storage
Store the tomato ricotta sauce in the fridge for 2-3 days or frozen for several months. Then, thaw overnight when ready to use.
Alternatively, you can use the microwave or a saucepan on low heat and add a small amount of water to prevent it from sticking to the bottom of the saucepan.
🍝 More Italian eggplant recipes
If you're fond of our dishes' deep, comforting flavors, you might also enjoy trying the high-protein pasta sauce for a nourishing twist on your pasta routine.
If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
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📋 Recipe
Roasted Eggplant Pasta Sauce
Equipment
Ingredients
- 2 eggplants large and diced (medium dices)
- 24 ounces tomato puree no additives such as Italian passata, or 3 lbs of ripe tomatoes blended
- 1 garlic cloves whole
- 8 ounces vegan ricotta cheese
- 10 basil leaves highly recommended
- 1 lb campanelle pasta (like a Rigati, or lentil pasta), gluten-free
- black pepper to taste
- 1 tablespoon salt
Optional
- 1 tablespoon olive oil extra virgin , optional (skip if you are on a low-fat diet or WFPB diet)
- homemade vegan parmesan cheese
Directions
- Preheat the oven to 400 º F (200 ºC).
- Slice the eggplants into about ¼" (½ cm) slices. Drizzle olive oil and salt on top, and place them on parchment paper. Roast them for 15 minutes.
- Make the sauce by adding a garlic clove, tomato puree, and basil leaves on top of the fresh tomato sauce into a large pot on medium heat. Stir constantly and top with a lid. Let the sauce cook for about 20 minutes; then remove the garlic clove.
- Add the baked eggplant slices and vegan ricotta into the tomato sauce, stir and cook for 5 minutes. Start boiling the salted water for pasta. Reserve a couple of eggplant slices to garnish.
- Cook the pasta according to the packaging directions.
- Blend the vegetables and ricotta into the pasta sauce with an immersion blender right in the deep saucepan while the pasta cooks.If using a regular blender, either let the sauce cool down a bit or hold the top of the blender with a kitchen rag while blending, to prevent the sauce from spilling out of the jar. Use caution.
- Adjust and add salt and freshly ground black pepper, if needed.
- Strain the pasta, reserving some of the starchy pasta water. Then add the pasta into the saucepan if preferred, mixing with the water ¼ cup at a time.Otherwise, serve the tomato ricotta sauce on top and sprinkle with vegan parmesan cheese.Garnish with the reserved baked eggplant slices.
Notes
- Italy - Red - Lacryma Christi (Campania)
- Spain - Red - Grenache (Sierra de Gredos)
- United States - Red - Pinot Noir (Santa Barbara)
Nutrition Facts
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.
Katie
This pasta is so delicious! It's full of flavor and the eggplant is amazing!
Holly
I really should cook with eggplant more often! This was easy and very satisfying. I would definitely make it again. Thanks for the great recipe!
Gus
Thanks for your comment, Holly! Eggplants are super versatile and can make up for so many textures and complex flavors! It is definitely a good idea to try them more often!
Rachel
Love how quick and easy this eggplant pasta is yet feels so fancy and is absolutely delicious! Definitely going to make often!
Nancy
Wow this pasta is so creamy. I love the addition of eggplants. Awesome
Andrea
This eggplant pasta turned out so delicious for dinner last week! So easy and tasty!
Gus
I am glad to hear you liked the recipe, Andrea! Thanks for your review!
Sharon
I love adding eggplant to vegetarian dishes because it adds a nice hearty flavor. This dish is so creamy and delicious.