Roasted Eggplant and Sun-Dried Tomato Linguine with Mozzarella

This linguine dish brings together the classic Italian trio of eggplant, mozzarella and tomato sauce, elevated with the intense flavor of sun-dried tomatoes. Roasted eggplant adds a smoky sweetness, while fresh mozzarella melts into creamy pockets throughout the pasta.

Ready in just 35 minutes, this vegetarian meal is perfect for a weeknight dinner that feels special. The combination of textures and flavors-tender eggplant, al dente pasta, tangy tomatoes and creamy cheese-will have everyone coming back for seconds.

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Ingredients

6 ounce LinguineView ingredient guideLike ingredientDislike ingredient

1 unit EggplantView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 can Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Bring a large pot of salted water to a boil. Cut eggplant into ½-inch cubes. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until soft and golden, about 20 minutes, tossing halfway through.
2. Halve, peel and finely chop onion. Thinly slice sun-dried tomatoes. Mince or grate garlic. Roughly chop parsley. Tear mozzarella into small pieces.
3. Once water is boiling, add linguine. Cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain.
4. While pasta cooks, heat a drizzle of olive oil in a large pan over medium heat. Add onion, sun-dried tomatoes, garlic and chili flakes (to taste). Cook until onions are very soft, 5-6 minutes. Stir in diced tomatoes and sugar. Bring to a boil, then simmer until pasta is done. Stir in reserved pasta water.
5. Add roasted eggplant to the pan along with linguine, mozzarella and half the parsley. Toss until cheese melts and everything is combined. Season with salt and pepper.
6. Divide among plates. Drizzle with olive oil if desired. Garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any long pasta like spaghetti or fettuccine works well or even short shapes like penne.

Can I make this dish vegan?

Omit the mozzarella or use a vegan cheese alternative. The dish will still be delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.