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Dinner recipe · from the recipe book

Roasted Eggplant and Tomato Basil Sauce

A chunky, smoky-sweet sauce of oven-roasted eggplant, cherry tomatoes and garlic, finished with torn fresh basil and a splash of balsamic.

Roasted Eggplant and Tomato Basil Sauce

Ingredients

  • 5½ cups cubed450 gEggplantcut into 3/4-inch cubes
  • 2⅔ cups400 gCherry tomatoes
  • 1 medium110 gRed onioncut into thin wedges
  • 5 cloves15 gGarlicpeeled, whole cloves
  • 2 tbsp30 gOlive oildivided
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper
  • 2 tbsp30 gTomato paste
  • ½ cup120 gWaterhot
  • 1¾ tsp10 gBalsamic vinegar
  • 1 cup leaves25 gFresh basiltorn

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. On the sheet pan, toss the eggplant, cherry tomatoes, red onion and garlic with two-thirds of the olive oil, the salt, the black pepper and the red pepper flakes. Spread in one layer.
  3. Roast for 30 to 35 minutes, stirring once halfway, until the eggplant is soft and browned and the tomatoes have burst.
  4. While the vegetables roast, stir the tomato paste into the hot water in a small bowl until smooth to make a loose tomato base.
  5. Take the pan from the oven and mash the roasted garlic cloves and about half the eggplant with a fork right on the pan, leaving the rest chunky.
  6. Pour the tomato base over the vegetables, add the balsamic, and stir, scraping up the browned bits. Return the pan to the oven for 5 minutes to heat through and thicken slightly.
  7. Stir in the basil and the remaining one-third of the olive oil just before serving, then toss with hot cooked pasta, loosening with a splash of pasta water if needed.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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