Rating: 4.5 stars
69 Ratings
  • 5 star values: 44
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 4

This dinner will satisfy all of your savory cravings but it’s still pretty healthy. There are briny kalamata olives, tender meaty eggplant, salty feta cheese, fresh tomatoes, and just enough pasta to fill you up. Make sure you roast the eggplant until it’s completely tender, otherwise it’ll have a spongy texture. The olives get roasted with the eggplant to concentrate their flavor. It’s easy to make this entire dish ahead of time; in fact, we recommend even doubling it because the leftovers make a fantastic meal the next day. Or, try bulking up leftovers with fresh arugula for a satisfying and tasty lunch.

Paige Grandjean

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.

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  • Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.

  • Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.

Nutrition Facts

521 calories; fat 30g; saturated fat 6g; cholesterol 13mg; fiber 6g; protein 11g; carbohydrates 54g; sodium 911mg; sugars 8g.
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