Whole Wheat Spaghetti with Roasted Peppers and Eggplant
Just look at that glorious bowl of pasta. Does it make you hungry? It sure makes me hungry that’s for sure. I honestly don’t know if I’ve ever met a bowl of pasta that doesn’t instantly make my stomach growl. It is truly one of my comfort foods, and loaded with fresh roasted veggies like this one makes it even better.
This pasta dish is one of my go-to pastas to make when I find that I was a little too overzealous with my produce purchase for the week. I am always buying too many vegetables, and I can not stand letting them go to waste so roasting them up has always been the best and quickest solution to that “problem”.
I’m obsessed with these pretty Chinese eggplants by the way…thought you should know.
Chinese eggplant have become my favorite eggplant to cook with, mostly because they have little to no seeds and very thin skin. The pretty purple color makes them taste even better in my opinion. 😉
(My Sicilian grandpa agrees, he loves these eggplants too.)
This is the perfect pasta dish to serve up “family style” when you are entertaining. The colors and textures are just gorgeous and completely satisfying. You can easily serve it alongside some grilled Italian sausages and a green salad to complete the meal.
Whole Wheat Spaghetti with Roasted Peppers and Eggplant
- 2 large Chinese eggplant, cut in uniform pieces, about 1″
- 3 large red, orange or yellow bell peppers, cut 1″ chunks
- 2 red onions, cut in 1″ chunks
- 3 garlic cloves, minced
- 2 tablespoons olive oil, plus additional for drizzling over pasta when ready
- salt and fresh ground pepper, to taste
- 1 28 oz can diced Italian tomatoes, not drained
- 1 28 oz can tomato sauce
- big pinch of dried oregano
- 1 lb whole wheat spaghetti (any pasta shape can easily be substituted)
- Preheat oven to 425 degrees.
- Toss cut vegetables with olive oil, garlic, salt and pepper and spread out on a large baking sheet.
- Bake vegetable mixture for 20 minutes. After 20 minutes, check on vegetables and gently toss to make sure they cook evenly. Bake for an additional 20-25 minutes until vegetables are nicely browned and roasted well. Set vegetables aside.
- While vegetables are roasting, begin to cook pasta according to directions. When done, drain and place pasta back into pot. Set aside until sauce is ready.
- In a large sauce pan, heat diced tomatoes and tomato sauce. Season with a big pinch of oregano, salt and pepper. Bring to a boil, then down to a simmer. Cook for about 15-20 minutes.
- Add a cup of sauce and a drizzle of olive oil over cooked pasta and gently toss.
- Serve pasta family style in large bowl (or in individual bowls) with additional sauce and roasted vegetables over pasta. Garnish with lots of freshly grated Parmesan cheese and red pepper flakes.
- Notes: if Chinese eggplants are not available to you, use 1 large Italian style eggplant.
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We were at Whole Foods yesterday and the eggplants look fantastic. I think we now have an excuse to go back and get some. Love the use of whole wheat pasta too.
yes! let me know if you try it out! Hope you two are doing well!
Um, heck yes! I want to dive into this goodness! I’m not sure I’ve had this type of eggplant before, but I love me some eggplant. I want to come over for dinner 🙂
I’ll make ya dinner anytime! 🙂
Oh yeah!!! I love eggplant (though I’m the only one in my family that will eat it) and I can never come enough with ways to use it. This looks awesome, can’t wait to try it!!
no one gets excited about eggplant in my house either, but I love it! I can’t get enough of it either.
Yeah, I pretty much want to die right now. Mmmmmmm.
I LOVE finding ways to get veggies into my family and I. I’m totally going to make this for dinner soon. With football season this would be a great quick dinner. Beautiful pictures by the way GirlFriend!
aww, thanks! It’s nice to have roasted veggies to throw into a quick pasta meal. Let me know if you try it!
Pass me the bowl please ; )
I’ll share 😉
That looks like the most amazing bowl of pasta – ever! I’ve got a ton of veggies languishing in my fridge… I’m thinking that roasting them up will save them and give them a new life on my dinner table!
Thanks Patsy! I know exactly what you mean…I have a pile right now I need to deal with too, again, lol.
Oh yes, Aggie, this is amazing. I’m a fool for pasta, and the eggplant sounds just perfect!
Thanks Cassie 🙂
This looks SO GOOD Aggie! As ridiculous as this sounds, I’ve never thought to top pasta with roasted veggies!
it’s such a simple concept, yet, I never really thought much of it too! Roasted veggies make so many things better 🙂
This looks AWESOME!! I hate letting veggies go to waste too and love it when I can find a recipe that prevents that from happening. Thanks for sharing! Looks like I have a new way to incorporate some of my favorite fiber-licious veggies into my day.
Thank you Kati!! Hope you try it, it would be awesome with zucchini too I’m thinking!
Looks like a great farmer’s market dinner!
This looks amazing! And I know just the place to find those pretty eggplants, thanks to you!
oh man!! want this for dinner tonight!
This truly looks so darn good! I love the flavor and texture of Japanese eggplants, and whole wheat pasta is regularly on our menu. Love this, Aggie!
This looks so delicious! I love pasta too and love eggplant. I was super excited today to find bags of eggplant on the clearance produce rack today.
Now that is one hearty bowl of pasta!!!
that looks fantastic! I’m always looking for more ways to use eggplant. Yum!
Love everything about this recipe!! We are huge fans of eggplant around here!!
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