Pasta Salad With Roasted Eggplant, Chile and Mint

By Melissa Clark

Updated February 28, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
45 minutes
Rating
5(1,051)
Comments
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This is a pasta salad, but it is not the mayonnaise-slicked, droopy-noodle kind found on salad bars. To bring out the soft meatiness of the eggplant, roast cubes of it until they collapse into a caramelized heap, and toss them with chopped raw tomatoes and a handful of salty capers. Then dress the vegetables and pasta in the pungent, spicy oil, which is rich with anchovies, browned garlic and chiles, a strong contrast to the sweetness of the tomatoes and eggplant.

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Ingredients

Yield:2 servings

  • 1 and ½ pounds eggplant (about 4 medium), cut into 1-inch cubes

  • 5 tablespoons extra-virgin olive oil, more as needed

  • ½ teaspoon kosher salt, more as needed

  • ¼ teaspoon black pepper, more as needed

  • 1 very large ripe tomato, cored and diced (1 and ½ cups)

  • ½ pound dried penne

  • 3 garlic cloves, peeled and smashed

  • 3 anchovy fillets

  • Large pinch chile flakes

  • 2 tablespoons drained capers

  • Freshly squeezed lemon juice

  • ¼ cup torn basil leaves

  • 2 tablespoons torn mint leaves

  • 2 tablespoons finely chopped chives

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

114 grams carbs; 5 milligrams cholesterol; 860 calories; 25 grams monosaturated fat; 5 grams polyunsaturated fat; 5 grams saturated fat; 37 grams fat; 17 grams fiber; 917 milligrams sodium; 22 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

  2. Step 2

    Place tomato in large bowl and sprinkle lightly with salt.

  3. Step 3

    Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.

  4. Step 4

    While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.

  5. Step 5

    Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

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Ratings

5 out of 5
1,051 user ratings
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Comments

dimmerswitch

1) Watch video...helpful to see cook color for eggplant...took mine 40 min to get there not 25. 2) Says serves 2, I think 3 as main, even 4 as side. 3) Made twice; first per recipe, second minus anchovies given one guest can't eat them. Add a little more salt to compensate. Delicious both ways. 4) Prefer to chiffonade rather than tear herbs. 5) If skin on eggplant is a bit tough out of oven, no worries; softens to 'just right' when tossed in tomatoes. 6) Great room temp.

Terry J

Super tasty and easy to throw together. Threw in some roasted pine nuts at the very end just before serving and they added a nice crunch. I can imagine toasted walnuts giving it the same crunch edge.

sandra

A change from the usual summer tomato and eggplant dish by using raw tomatoes and an interesting mix of herbs and lemon. I used purchased semi-pitted Nicoise olives instead of capers and a bit of white miso instead of anchovies.

lynne

Grate some ricotta salata and toss it in the mix (Perhaps reduce the number of anchovies because the cheese is salty as well.)

c marvin

Indifferent on day made. Delicious on day 2.

dennis

Very good, needs more goop and less pasta. Do roast the eggplant, don’t try to fry. Can use canned tomatoes in a pinch.

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