Spinach Spirals with Roasted Eggplant and Tomatoes

Serves: 6 | Prep Time: 55 minutes | Cook Time: 15 minutes
Spinach Spirals with Roasted Eggplant and Tomatoes


  • 4 cups eggplant, cubed
  • 1 large onion, halved and cut into 1/2" thick wedges
  • 3 large organic plum tomatoes, cut into chunks
  • 1 1/2 tsp Eden Sea Salt
  • 1/8 tsp Eden Black Pepper, or to taste
  • 1/4 cup Eden Extra Virgin Olive Oil
  • 12 ounces spinach spiral pasta, or Eden Kamut Spiral Pasta
  • 1/4 cup pitted black olives, halved
  • 1/2 cup grated Romano or parmesan, optional
  • 1/2 cup reserved pasta cooking water, if needed


Preheat oven to 450°. Mix eggplant, onion, tomatoes, salt, pepper and olive oil in a roasting pan. Toss to evenly coat. Roast 45 minutes until tender, tossing half way through cooking. Cook pasta as package directs. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the pot. Add roasted vegetables, olives and grated parmesan. Toss to evenly coat, adding the reserved pasta cooking water, if desired. Serve immediately.

Nutritional Information

Per serving - 308 calories, 13 g fat (38% calories from fat), 10 g protein, 39 g carbohydrate, 2 g fiber, 0 mg cholesterol, 656 mg sodium

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