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Flavorful Eggplant Pasta Bake with Tomato and Zucchini

Eggplant Pasta Bake + Tomato & Zucchini made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 large eggplant diced
  • 2 medium zucchinis sliced
  • 3 cups cherry tomatoes halved
  • 2 cups uncooked pasta penne or rigatoni
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Prepare the vegetables. In a large bowl, toss the diced eggplant, sliced zucchini, halved cherry tomatoes, minced garlic, olive oil, oregano, salt, and pepper.
  3. Spread the vegetable mixture onto a baking sheet and roast for 30 minutes, stirring halfway through.
  4. While the vegetables roast, cook the pasta in a large pot of salted boiling water until al dente, as per package instructions.
  5. Drain the pasta and return it to the pot. Add the roasted vegetables, mozzarella cheese, and half of the Parmesan cheese, mixing well.
  6. Transfer the mixture to a greased 9x13-inch baking dish and top with remaining Parmesan cheese.
  7. Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 15 minutes until golden and bubbly.
  8. Allow to cool for a few minutes before serving.