Eggplant, Tomato and Parmesan Supergrain Pasta

ancient-harvest-deanna-dahlinger-deesdailydish-10112022 (1)

Recipe by Deanna Dahlinger @deesdailydish


1 box Ancient Harvest supergrain rotini
1 medium eggplant, sliced
1-pint cherry tomatoes halved
4 cloves garlic, peeled
3+3 Tbsp olive oil
1 tsp sea salt
1 tsp black pepper
1 tsp red pepper flakes (for some heat)
¼ cup fresh basil leaves, plus a couple extra to finish
3 tablespoons olive oil
¼ cup grated Parmesan


1️⃣ Heat oven to 400 degrees F.

2️⃣ Prep your eggplant, cherry tomatoes, and garlic and spread over a lined baking sheet. Drizzle 3 Tbsp olive oil, salt, pepper, and red pepper flakes. Roast in the oven until the vegetables are tender and the eggplant is golden about 35 minutes.

3️⃣ While you are waiting for your vegetables to roast, bring a large pot of water to a boil. Add the Ancient Harvest Supergrain rotini per instructions on the back of the box. Drain pasta but reserve a cup or so of the cooking water.

4️⃣ Transfer the roasted vegetables to a blender. Add 3 Tbsp of olive oil and fresh basil.

5️⃣ Pour pasta back into the cooking pot and pour in the sauce and a bit of the cooking water. Use enough cooking water until the pasta is evenly coated. Cook for another 1 to 2 minutes.

6️⃣ Serve and top with parmesan, roasted pine nuts, and more fresh basil.