Pasta with Roasted Eggplant & Burrata

Bold, briny, and a little spicy
Bold, briny, and a little spicy
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10 oz Conchiglie pasta
2 Eggplants cut into thin sticks
2 Red bell pepper deseeded, cut into chunks
6 tbsp Olive oil extra-virgin, divided, plus more for serving
1 Shallots peeled and diced
2 cloves Garlic minced
1 Chili pepper finely diced
2 ½ tbsp Tomato paste
¼ cup Basil fresh, leaves chiffonade
4 oz Olives green, pitted, smashed
Salt to taste
Black pepper to taste
2 balls Burrata cheese halved

Nutritional information


Pasta with Roasted Eggplant & Burrata


Pasta with Roasted Eggplant & Burrata, this delicious pasta is like comfort in a bowl, and it’s perfect for cool spring nights. Pan-grilled eggplants and bell peppers, conchiglie pasta, all tossed with a flavorful tomato-basil sauce. Plus, green olives for surprising texture and taste. Serve topped with deliciously creamy burrata cheese, a grind or two of fresh black pepper, fresh basil leaves, and a drizzle of extra-virgin olive oil. Every bite of this pasta is mouth-wateringly enticing.

My favorite cut of pasta for this Italian-inspired recipe is a shell-shaped conchiglie pasta, but orecchiette pasta is an equally great option. If you can’t find either one, use whatever cut of pasta you have on hand or your family enjoys. Any of these will work well: penne pasta, farfalle pasta, and fusilli pasta. Enjoy!

To make the Pasta with Roasted Eggplant & Burrata, you will need the following ingredients:

Ingridiens for Pasta with Roasted Eggplant & Burrata

Steps to make Pasta with Roasted Eggplant & Burrata


Cook pasta


Cook 10 ounces conchiglie pasta in boiling salted water according to package directions. Reserve 1 cup of cooking water.


Season eggplants and red bell peppers


In a bowl, place the eggplants and bell peppers. Drizzle with 4 tablespoons olive oil, and sprinkle with salt and black pepper. Mix to combine.


Roast eggplants and red bell peppers


Heat a large grill pan and roast the eggplants and bell peppers until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplants and bell peppers and grill until tender and well-marked on the second side, 3 to 4 minutes more. Grill in batches if needed, transferring to a plate as done.


Cook shallots, garlic, and chili


Heat the remaining 2 tablespoons olive oil in a large pan. Add 1 diced shallot, 2 minced garlic cloves, and 1 minced chili. Cook for 5 minutes until soft. Season with salt to taste.


Add basil and olives


Add in ¼ cup basil leaves chiffonade and 4 ounces pitted green olives. Mix to combine and cook for 1 minute.


Add tomato paste


Stir in 2 ½ tablespoons tomato paste and cook for another 1 minute.


Add pasta cooking water


Add in ¾ cup cooking water, mix and simmer for 1 minute more or until the sauce is thickened to your liking.


Add pasta and veggies


Add the cooked pasta and grilled vegetables to the tomato-basil sauce and mix to combine. Add a splash of cooking water to loosen the sauce if desired. Season with salt and black pepper to taste.



Serve topped with burrata cheese, fresh black pepper, fresh basil leaves, and a drizzle of extra-virgin olive oil.

Bold, briny, and a little spicy, this Pasta with Roasted Eggplant & Burrata is full of flavor. Give this recipe a try, and please come back to leave a comment with your thoughts.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Total Reviews: 1

So delicious pasta! Thanks for sharing the recipe!

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