Roast eggplant & tomato spaghetti with rustic pesto is the perfect, tasty mid week meal. It is super simple to make and the sauce freezes really well too. I always use fresh, slightly over ripe tomatoes in this recipe over canned tomatoes, the flavors of the fresh produce a sauce that is much richer, tastier and vibrant. For the omnivores, please scroll to the bottom of the page to find an option with pork lardons.

Serves 4

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Pasta Sauce

  • 400 grams of spaghetti (you can use any type you wish; gluten free, wholewheat)
  • 1 medium eggplant, sliced into rounds
  • 1 brown onion, finely chopped
  • 3 cloves of garlic, finely chopped
  • 8 medium tomatoes, roughly chopped
  • 1 tblsp. of capers
  • 4 tblsp. of olive oil
  • 1/4 cup of water
  • 1 teaspoon of sugar
  • Pinch of sea salt
  • Pinch of black pepper
  • A handful of basil leaves

In a pan heat 2 tablespoons of olive oil, and then add your rounds of eggplant, season with a pinch each of sea salt and pepper and cook until golden, soft and almost transparent. Place on a plate and put aside.

In a medium sized sauce pan add 2 tablespoons of olive oil, heat and then add your onion and garlic, sauté until transparent, now add your chopped tomatoes, capers and season well with sea salt and pepper. Add the water and sugar and cook on low heat with the lid on for approximately 45 minutes to 1 hour or until the sauce is thick and rich and all of the tomatoes have cooked down completely.

Whilst the sauce is cooking, bring a large pot of water to the boil, salt it generously. Once it has boiled, add the spaghetti. Make sure you stir it intermittently throughout the cooking time which will be approximately 8 – 10 minutes or until the pasta is al dente. Rinse and drain well.


Rustic Basil Pesto

  • 30 gms of fresh basil, coarsely chopped
  • 2 small cloves of garlic, finely chopped
  • 4 tblsp. olive oil
  • Pinch of sea salt
  • Pinch of cracked pepper

Combine all ingredients well in a small bowl and use to drizzle over the top of your pasta.

To serve, place a portion of the pasta with sauce on a plate, top with roasted cherry tomatoes, toasted pine nuts, shaved parmesan cheese and a drizzle of rustic pesto. You can also add a sprinkle of chili flakes if you like it a little hot.

Roast Eggplant & Tomato Spaghetti w/ Rustic Pesto

For the omnivores...

Pork Lardons (serves 1)

  • 100 grams lardons
  • Olive oil

Heat a small splash of olive oil in a frying pan and sizzle the lardons for about 5 mins until they are crisp. Then add a good scoop of the fresh tomato sauce to the pan and cook for a further 2 minutes. Add a portion of pasta, combine with the sauce and then top with roast cherry tomatoes, toasted pine nuts and rustic pesto.

Roast Eggplant & Tomato Spaghetti w/ Rustic Pesto

Bon appétit x