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If you’re looking for a satisfying vegetarian meal that doesn’t skimp on flavor, this eggplant and mushroom pasta is a great place to start. The combination of roasted eggplant and sautéed mushrooms creates a deep, savory base that gives the ragu real substance. The eggplant is roasted ahead of time, which not only brings out its natural sweetness, but also gives it a firm texture that holds up in the sauce.
This dish is simple enough for a weeknight, with just a few steps and common ingredients. The balsamic-tomato base adds a nice tang, and the final touch of fresh parsley and Parmigiano-Reggiano rounds out the flavors beautifully. Whether you’re aiming to eat more plant-based meals or just want a pasta dish with real depth, this recipe delivers.
Featured Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
EGGPLANT: Peeling the eggplant and roasting it before adding it to the ragu adds flavor and prevents it from soaking up too much oil. When choosing eggplant, look for one that feels firm and heavy for its size with smooth, glossy skin and no soft spots or wrinkling.
CREMINI MUSHROOMS: Mushrooms are the key to this meatless ragu, as they add umami and a meaty texture. Look for mushrooms that are firm, dry, and free of dark spots or slimy patches. Store them in a paper bag in the fridge to keep them dry and fresh longer.
BALSAMIC VINEGAR: A splash of balsamic adds subtle sweetness and acidity. Use a balanced, good-quality vinegar to enhance the sauce without overpowering it.
TOMATO PASTE: The best tomato pastes are thick, deep red in color, and packed in small cans or tubes (the latter offers better storage after opening). Brands imported from Italy often have a richer, more concentrated flavor, which makes a noticeable difference in sauces like this one.
PARMIGIANO-REGGIANO: Grate it fresh, if possible, because pre-grated versions can be dry and lack depth of flavor. Quality Parmigiano-Reggiano should have a slightly gritty texture, a deep golden interior, and a nutty, savory aroma.
Overview
How to Make Eggplant and Mushroom Pasta
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
Start by roasting cubed eggplant until it’s tender and nicely caramelized. While that cooks, sauté onion and garlic in a skillet, then add the mushrooms and cook until golden. Stir in tomatoes, balsamic vinegar, tomato paste, and oregano to build a flavorful sauce.
Add the roasted eggplant and simmer until everything melds together. Finish with fresh parsley. Toss the cooked pasta with a little olive oil, then top with the warm eggplant ragu and a sprinkle of Parmigiano-Reggiano.
More Delicious Eggplant Dishes
If you’re enjoying this Eggplant and Mushroom Pasta, don’t miss our Pasta alla Norma, a Sicilian favorite with roasted eggplant, tomato sauce, and ricotta salata. For something baked and comforting, try our Italian-Style Eggplant Casserole layered with marinara, mozzarella, and provolone. Or explore our elegant Eggplant Napoleons with Pesto, a stacked dish with roasted eggplant, pesto, tomato, and mozzarella that’s perfect as a main or hearty side.
Eggplant and Mushroom Pasta
Ingredients
- 10 ounces pasta, cavatappi or penne
- 1 large eggplant, about 1-3/4 lbs
- Olive oil
- 1/2 cup onion, chopped
- 4 cloves garlic, very finely chopped
- 8 ounces cremini mushrooms, sliced
- 2-1/2 cups diced tomatoes
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1/4 cup fresh parsley, chopped
- Parmigiano-Reggiano for grating
Instructions
- Preheat the oven to 425°F and line a large, shallow baking pan with parchment paper.
- Put a large pot of salted water on to boil for the pasta.
- Peel the eggplant and cut it into 3/4-inch cubes. Transfer the cubes to a large bowl and drizzle with 1 to 2 tablespoons of olive oil. Season with salt and pepper and toss to combine.
- Arrange the eggplant in a single layer on the prepared baking sheet and roast until tender and lightly caramelized, about 20 minutes. Remove from the oven and set aside.
- While the eggplant roasts, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, 4 to 5 minutes. Add the garlic and continue cooking until fragrant, 1 minute more.
- Add the mushrooms, season with salt and pepper and cook until they’re golden brown, 5 to 7 minutes.
- Stir in the diced tomatoes, balsamic vinegar, tomato paste and oregano. Taste and adjust the seasoning as needed. Simmer, stirring occasionally, for 5 minutes, then add the eggplant to the pan.
- Continue cooking for 7 to 8 minutes longer, stirring occasionally. Stir in the parsley and reduce the heat to low to keep warm.
- Cook and drain the pasta according to package directions and return it to the pan. Drizzle with a bit of olive oil and season with salt and pepper.
- To serve, divide the pasta between four plates or pasta bowls. Top with the eggplant ragu and some grated Parmigiano-Reggiano.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi,
Can’t wait to try this!
Tomatoes aren’t in season right now, so thinking canned tomatoes would work. It also seems like the ragu could be made ahead and reheated?
Hi Catherine,
Canned, diced tomatoes are fine for this recipe and you could definitely make the ragu ahead of time and reheat it. Hope this helps.
My husband (an avid Midwest meat-eater) and father loved this recipe! Serious kudos to you and this recipe! Love it!
I love how the eggplant makes the sauce look meaty. Yum!