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Zesty Roasted Eggplant, Zucchini, Mushroom, and Tomato Pasta

Updated: May 20, 2021

For one thing I love pasta. Making pasta is one of my favorite things to cook especially when it comes to experimenting with creating meatless pasta dishes with a variety of vegetables and seasonings. I'm also a sucker for tomatoes and tomato sauce/or tomato based sauces in general. I came up with this recipe after trying eggplant for the first time a few months ago and have been learning all the different ways to cook it and use it. Veggie lovers and pasta lovers, this recipe is for you!


-1 medium sized eggplant (skin peeled and chopped into cubes)

-1/2 cup chopped baby bella mushrooms

-1 chopped zucchini

-1/4 cup chopped red onions or yellow onions

-4 oz. macaroni noodles or medium sized shell pasta

-1 14oz. can diced tomatoes (drained)

-2 14 oz. cans tomato sauce

-3 tbs. capers

-1/4 tsp. red crushed pepper or 1/2 tsp. red crushed pepper

-2 tbs. minced garlic

-2 tbs. lemon juice

-2 tsp. sugar

-1 tsp. salt

-3 tbs. margarine

-2 tbs. olive oil

-black pepper to taste

-parmesan to taste

For the Eggplant:

-4 tbs. olive oil

-1/4 tsp. garlic powder

-1/4 tsp. salt


  1. Chop and peel the eggplant. In a bowl, toss eggplant with garlic powder, salt, and olive oil. Preheat the oven to 400 degrees and cover a baking sheet with parchment paper. Add the eggplant to the baking pan and spread the pieces out making sure that there is space between each piece.

  2. Bake the eggplant for 20 minutes then set aside. Cook noodles and set aside. In a pot or pan, heat the olive oil and margarine/or butter. Add the tomatoes, zucchini, mushrooms, and onions. Sautee the vegetables for 5 minutes.

  3. Mix in the tomato sauce, all seasonings, pasta, and the eggplant. Stir and cook on medium heat for 5 minutes. Enjoy!

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