This delicious roasted eggplant pasta with tomatoes and sweet Greek sausage is perfect for a weeknight dinner

Why you will love this pasta

• Eggplant – I love the earthy, sweet flavor of roasted eggplant. Cut it into big diced pieces and season it with olive oil, freshly ground pepper, and dry oregano. Roast it in a low-heat oven for 20 minutes.
• Ground sausage – In this recipe we are using Greek sausages, we remove the ground meat from the casins. Substitute with sweet Italian sausage (or spicy) or the ground sausage of your preference.
• Tomatoes – This sweet sausage pasta recipe calls for 14 oz canned San Marzano tomatoes D.O.P. and two cups of whole fresh cherry tomatoes.
• Garlic and onion – Without them, any pasta sauce is so bland!
• Rigatoni – Of course this recipe works just as well with short pasta like penne, or ziti.
• Fresh Basil – Basil is key; the scent and flavor add freshness to this pasta.
• Aromatics – Bay leaves, cinnamon sticks, and cloves are essential to most of my Mediterranean and Greek recipes.
• Chilli pepper flakes – For serving. Optional.

See the recipe card for complete information on ingredients and quantities.

Step 1: Cut the eggplant into large dice. Pour a couple of tablespoons of extra virgin olive oil, season with freshly ground pepper, a generous pinch of dried oregano and toss.

Don’t add salt to the eggplant at this stage.

Preheat the oven to 162°C / 325°F

Step 2: Line a baking sheet with parchment paper and arrange the eggplant cubes in a single layer.

Roast for twenty minutes. The eggplant will get a nice color and will create a crust that holds its shape.

Step 3: Sautée the onion and garlic in a tablespoon of olive oil. Season with dried oregano, sea salt a bay leaf, 3-4 cloves, and a cinnamon stick. Seasoning the onion/garlic at this stage builds flavor (and fills the kitchen with an intoxicating aroma).

Step 4: Add the ground sausage and cook, breaking it into small pieces with a wooden spoon, until browned, 5-10 minutes. Add half a cup of broth and simmer for 10 minutes.

Step 5: Add the San Marzano tomatoes. Use a wooden spoon to break tomatoes into smaller pieces. Add the cherry tomatoes (leave them whole), eggplant, and half the basil, stir, cover with the lid and cook on medium heat for 15 minutes.

Step 6: Stir in the roasted eggplant cubes and toss to combine—season to taste with sea salt and freshly ground pepper. Add about 3 cups of cooked rigatoni pasta and mix.

Serve with the remaining fresh basil on top and lots of grated parmesan cheese.

• Substitute basil with fresh thyme leaves or fresh oregano.
• Instead of broth, you can use a full teaspoon of Better than Bouillon and half a cup of water, or a bouillon cube will also work.
• If you want to take the sauce a step further in terms of flavor, instead of broth, add ½ cup of white wine. The alcohol will evaporate with the heat, and the wine will add another layer to the sauce.
• You can make it ahead of time:
• Toss the roasted eggplant cubes in the sauce, cool, and use it whenever you need it over pasta, polenta, mashed potatoes, or anything else you might like. Add a little water to loosen up the sauce while heating on the stove or microwave.
• When reheating with the pasta already in the sauce, add water as needed to loosen the sauce—don’t overdo the water!
• Substitute basil with fresh thyme leaves or fresh oregano.
• Instead of broth, you can use a full teaspoon of Better than Bouillon and half a cup of water. A bouillon cube with half cup of water will also work. Check the salt
• If you want to take the sauce a step further in terms of flavor, instead of broth, add ½ cup of white wine. The alcohol will evaporate with the heat, and the wine will add another layer to the sauce.
• You can make it ahead:
• Toss the roasted eggplant cubes in the sauce, cool, and use it whenever you need it over pasta, polenta, mashed potatoes, or anything else you might like. Add a little water to loosen up the sauce while heating on the stove or microwave.
• When reheating with the pasta already in the sauce, add water as needed to loosen the sauce—don’t overdo the water!

This pasta will pair well with a classic Greek green salad with an acidic dressing. To make it a little more decadent, add a side of this fantastic bread with olive oil and oregano and a bowl with dipping olive oil. Add our marinated olives, a divine baked feta with honey, or a side dish with crispy fried zucchini for a delicious crunch.

• Let the rigatoni cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers or zip-top bags for up to 2 months.
• Reheating:
• Stovetop: Add a splash of water or broth to a skillet, then warm the pasta over medium heat, stirring occasionally until heated through.
• Microwave: Place a portion in a microwave-safe bowl, add a tablespoon of water, and cover loosely. Microwave in 45-second intervals, stirring in between, until hot.
• Oven (for larger portions): Preheat to 350°F (175°C), place pasta in an oven-safe dish, cover with foil, and bake for 20–25 minutes or until warmed through.

Equipment

• 3.5 QT. Saucepan with a lid.
• A stockpot to boil the pasta.
• Collander.

Notes

• Toss the eggplant in the sauce, cool, and use it whenever you need it over pasta, polenta, mashed potatoes, or anything else you might like. Add a little water to loosen up the sauce while heating on the stove or microwave.
• When reheating with the pasta already in the sauce, add water as needed to loosen the sauce—don’t overdo it!