Behind a tray of baked pasta with eggplants and olives is the simple pleasure of a recipe that knows how to be loved, without complications and without haste. Simple in ingredients but rich in flavors, this bake combines the sweetness of roasted eggplants with the freshness of ripe tomatoes, the intensity of Taggiasca olives, the aroma of capers, and the unmistakable scent of oregano.
Perfect for an informal lunch with friends or a special occasion, this main course can be prepared in advance: just reheat it a few minutes before serving. In this lighter version, I chose to roast the eggplants in the oven instead of frying them, achieving an even more delicate result without sacrificing taste.
A dish that tastes like home, conviviality, and Mediterranean tradition, ready to become one of your kitchen staples!
Also try these other enticing baked pastas:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 45 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 459.97 (Kcal)
- Carbohydrates 56.95 (g) of which sugars 11.30 (g)
- Proteins 11.46 (g)
- Fat 21.66 (g) of which saturated 3.08 (g)of which unsaturated 4.54 (g)
- Fibers 12.32 (g)
- Sodium 1,902.58 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Pasta with Eggplants and Olives
- 1.1 lbs pasta
- 2 eggplants
- 5.3 oz Taggiasca olives
- 2 cans San Marzano tomatoes
- 1 tbsp capers
- 1 tbsp dried oregano
- 1 clove garlic
- 1.06 oz flour
- 6 pinches salt
- 1 pinch chili powder
- 5 tbsp extra virgin olive oil
Preparation of Baked Pasta with Eggplants and Olives
Wash the eggplants, dry them well, and slice them.
Then let them drain on a tilted plate, sprinkling them with salt.
Let them rest for half an hour. Squeeze the eggplants, flour them, and roast them in the oven after placing them on a baking dish lined with parchment paper (15-20 minutes at 356°F).
In a pan, sauté a clove of garlic in 3 tablespoons of oil. Add a can of San Marzano peeled tomatoes, salt, and cook for 6 minutes over medium heat, slightly crushing them with a fork. Remove from heat.
In a bowl, lightly crush the other peeled tomatoes with a fork and salt.
Meanwhile, cook the pasta in a pot with plenty of salted water. Drain the pasta al dente, drain it well, and mix it with half of the cooked tomatoes.
Grease a baking dish with oil and distribute a layer of pasta inside. Then, add half of the pitted and chopped olives, capers, and oregano; cover with the roasted eggplants, tomatoes, and again the pasta. Finish with the remaining olives, capers, and oregano, and cover everything with the raw tomatoes, a pinch of chili powder, and oregano.
Bake the pasta in a preheated oven at 356°F, for 15 minutes.
Storage
The pasta with eggplants and olives can be stored in the refrigerator for 2-3 days, closed in an airtight container or covered with aluminum foil.
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FAQ
Can I prepare baked pasta with eggplants and olives in advance?
Yes, it’s one of the features that make this dish so practical. You can prepare it even the day before, store it in the fridge, and bake or reheat it just before serving.
Can I use fried eggplants instead of roasted?
If you prefer a richer and more traditional taste, you can fry the eggplants before assembling the pasta. Just remember to dry them well from excess oil.
What is the best pasta shape for this recipe?
Short pasta shapes, such as penne, rigatoni, mezze maniche, or tortiglioni, are ideal because they hold the sauce well and mix perfectly with the other ingredients.
Can I add other ingredients to the recipe?
Of course! You can enrich it with mozzarella cubes for a stringy effect or add Parmesan or Pecorino cheese for a more flavorful note.
