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A large white porcelain serving bowl filled with fusilli pasta and roasted eggplant, olives and artichoke hearts

7 Ingredient Eggplant Pasta

In this easy eggplant pasta recipe, eggplant, olives and artichoke hearts are roasted until meltingly tender, and are then tossed with your choice of pasta and a flavorful olive oil and vinegar dressing.
5 from 4 votes
Prep Time 6 minutes
Cook Time 24 minutes
0 minutes
Total Time 30 minutes
Course Dinner
Cuisine American, Mediterranean
Servings 2
Calories 1481 kcal

Ingredients
  

  • 1 eggplant, stemmed and cut into 1" cubes
  • 1 cup pitted kalamata olives
  • 16 oz pasta of your choice, I used fusilli  (this may allow for leftovers, so decrease amount if you don't want leftovers!
  • 1 cup marinated artichoke hearts
  • 3 tbsp extra virgin olive oil
  • sprinkle of salt for the vegetables, pink Himalayan salt or salt of choice
  • Fresh cracked black pepper

Ingredients For Sauce

  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/8 tsp pink Himalayan salt, or the salt of your choice
  • fresh cracked black pepper

Instructions
 

  • Pre heat the oven to 475 degrees F. Cook pasta according to instructions on box. Line a baking sheet with unbleached parchment paper.
  • Place the cubed eggplant, kalamata olives and artichoke hearts on the baking sheet. Drizzle with 3 tbsp of olive oil, and sprinkle a little salt and pepper over the top. Bake for 20-25 minutes, until the eggplant is fork tender but not mushy.
  • While the eggplant is roasting, mix together 3 tbsp of olive oil with 2 tbsp of red wine vinegar, 1/8 tsp of salt and fresh cracked black pepper. (if you have a container with a lid that you can shake, this works well to combine the ingredients!)
  • When the eggplant, olives and artichoke hearts are done roasting, toss them with the cooked pasta of choice. Drizzle with oil and vinegar dressing and toss again. Serve and enjoy!

Nutrition

Calories: 1481kcalCarbohydrates: 190gProtein: 34gFat: 65gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 39gSodium: 1599mgPotassium: 1065mgFiber: 18gSugar: 16gVitamin A: 1318IUVitamin C: 26mgCalcium: 125mgIron: 5mg
Keyword eggplant pasta, mediterranean eggplant recipes, roasted eggplant
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