The wonderful part about Penne with Roasted Eggplant and Cherry Tomatoes is that it is versatile and hearty. It is a wonderful base for any dish and the texture adds so much to a meal. This recipe for Penne with Roasted Eggplant and Cherry Tomatoes is rich and flavorful. If you are searching for a fish dish that is creamy, packed with nutrients and has a hearty flavor, then try this meal. We hope you and your loved ones enjoy it as much as we do.


  • 1 eggplant
  • 16 cherry tomatoes
  • 360 grams short pasta (such as macaroni, fusilli)
  • extra-virgin olive oil
  • 100 grams goat cheese (semi-cured)
  • olive tapenade
  • salt
  • pepper


  1. Preheat oven to 200°C (approximately 400°F).
  2. Slice eggplant.
  3. Place cherry tomatoes and eggplant on a baking sheet and drizzle with a little oil.
  4. Season with salt and roast for 15-20 minutes.
  5. Set aside.
  6. Cook pasta in plenty of boiling, salted water, according to the package directions.
  7. Reduce pasta cook time by 1 minute. Drain pasta well.
  8. In a pan, heat oil and add pasta.
  9. Add thinly sliced eggplant and cherry tomatoes.
  10. Add a few tablespoons of olive tapenade to taste.
  11. Remove from heat and let cool slightly.
  12. Stir in goat cheese and season with salt and freshly ground pepper.
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