Food & Cooking Recipes Dinner Recipes Eggplant and Roasted-Pepper Pasta Smoky roasted peppers and garlicky eggplant bring big flavor to this easy pasta recipe. Close Credit: Christopher Testani Prep Time: 25 mins Cook Time: 35 mins Total Time: 1 hr Servings: 4 to 6 Jump to recipe Our roasted-pepper and eggplant pasta recipe is the perfect way to utilize peak-summer produce. Smoky, garlicky, and studded with fresh mozzarella, it makes a delicious lunch, dinner, or side dish and can be served hot, warm, or at room temperature. For the best flavor and texture, we prefer to roast whole bell peppers on the stovetop until charred rather than buy them in a jar. Cooking the eggplants with olive oil, garlic, and a small amount of water helps them become silky and tender while still holding their shape. Red-wine vinegar, fresh parsley, and oregano keep the dish fresh and zingy, and ensure plenty of flavor in every bite. 20 Summer Pasta Recipes That Make the Most of Seasonal Produce Ingredients for Eggplant and Roasted-Pepper Pasta Red bell peppers: If you've never charred peppers at home, you're in for a treat. It's so easy to do and leaves you with smoky peppers that are tender without being too soft. They have a delicious bite that's often missing from the jarred version. You can swap in orange or yellow peppers instead of red, but avoid using green for this recipe. Eggplant: Choose eggplants that feel firm and heavy for their size with shiny skin that's free of blemishes. We recommend peeling them for this recipe as the skin can become tough and bitter when cooked. Red-wine vinegar: Tangy red-wine vinegar lends a palate-pleasing zing to this vegetable-packed pasta. For a slightly sweeter profile, you could swap in balsamic in its place, but we wouldn't recommend using cider or white-wine vinegar here. Fresh oregano and parsley: It's hard to beat the flavors that fresh herbs bring to a dish like this. In a pinch, you could use 1/2 teaspoon of dried oregano. We wouldn't omit the half-cup of fresh parsley—it lends delicious crunch and brightness—but you could certainly swap in a few tablespoons of fresh basil for some of it, if you prefer. Fresh mozzarella: We love the creaminess that fresh mozzarella contributes to this entree. Tearing a ball of cheese into bite-size pieces lends a rustic look (and is just plain fun to do) but you could also use one cup of bite-size mozzarella balls called ciliegini, which means cherries in Italian. Don't skip the step of covering the bowl of charred peppers with plastic wrap; it traps in steam which softens the skins and makes them easy to remove. Directions Roast peppers: Place peppers directly over a gas flame and cook, turning occasionally, until charred all over, 8 to 10 minutes. Transfer to a bowl; cover with plastic wrap until cool enough to handle. Remove skins and cut into strips: Rub off charred skin with a paper towel; discard. Remove and discard seeds. Cut peppers into 1/4-inch strips. Cook eggplants and garlic; stir in oregano: Meanwhile, heat 1/3 cup oil in a large nonstick skillet over medium-high. Add eggplants, garlic, and 1 teaspoon salt; stir to combine. Add 1/3 cup water. Cover and cook, stirring occasionally and adding more water if needed, until eggplants are very tender but still hold shape, 10 minutes. Stir in oregano; cook 1 minute. Combine eggplant with remaining ingredients except pasta: Transfer to a large bowl; add peppers, remaining 1/3 cup oil, vinegar, parsley, and cheese. Let stand while cooking pasta. Cook pasta: Bring a large pot of salted water to a boil. Add pasta; cook according to package directions until al dente. Drain pasta and toss with eggplant mixture: Reserve 1/2 cup liquid, then drain. Toss pasta with eggplant mixture until fully coated (add pasta water if needed to moisten, 1/4 cup at a time). Season with salt and pepper, sprinkle with parsley leaves, and serve. Storage This eggplant pasta can be refrigerated for three to four days in an airtight container. We recommend serving leftovers at room temperature or gently warmed, rather than hot, to keep the parsley tasting fresh. 6 More Eggplant Recipes to Try: Grilled-Eggplant Parmesan Roasted Eggplant Sandwich With Soy-Lime Glaze Blistered Eggplant With Tomatoes, Olives, and Feta Roasted-Eggplant Dip With Greek Yogurt Ravioli With Roasted Eggplant, Tomatoes, and Capers Skillet Pizza With Eggplant and Greens Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.