Roasted Eggplant, Pepper & Summer Squash Pasta

Tender eggplant, green peppers, onion, summer squash, and fresh basil are roasted with olive oil and Hingvastak until deeply caramelized, then layered with brown rice pasta and homemade tomato sauce. A comforting gluten-free garden supper in which the vegetables remain beautifully visible and unmistakably the star.

SERVES

6–8 servings

PREP

15 minutes

COOK

40 minutes

1 large eggplant, cut into bite-size pieces
2 large green peppers, chopped
1 large onion, chopped
1 medium-large summer squash, chopped
1 generous handful fresh basil, chopped
4 tablespoons olive oil
1 generous teaspoon Hingvastak
Salt and freshly ground black pepper, to taste
1 quart homemade tomato sauce
1 box brown rice pasta

Preheat the oven to 400°F.
Place the eggplant, green peppers, onion, summer squash, and chopped basil in a large baking dish.
Drizzle with the olive oil and season with Hingvastak, salt, and black pepper. Toss until evenly coated.
Roast for approximately 40 minutes, stirring twice during cooking, until the vegetables are tender and deeply caramelized.
While the vegetables roast, warm the tomato sauce and cook the brown rice pasta according to the package directions.
To serve, spoon tomato sauce into each bowl and add a layer of roasted vegetables. Top with pasta, more sauce, and a generous final layer of roasted vegetables so they remain visible as the star of the dish.

Garden eggplant, green peppers, onion, summer squash, and fresh basil are roasted until tender and caramelized, then layered with brown rice pasta and homemade tomato sauce.

The vegetables are deliberately layered beneath and above the pasta so their roasted texture and flavor remain the heart of the dish.

From Garden Vegetables to Roasted Pasta Bowls

Two bowls of brown rice pasta with tomato sauce and roasted eggplant, peppers, onion and summer squash

Roasted Eggplant, Pepper & Summer Squash Pasta

Brown rice pasta layered with homemade tomato sauce and topped generously with roasted eggplant, green peppers, onion, and summer squash

Ayurvedic Perspective

Roasting transforms these late-summer vegetables into a warm, tender, grounding meal. Eggplant, peppers, and tomatoes are nightshades and may feel heating or aggravating for some people, particularly when Pitta is elevated. Olive oil adds moisture, while Hingvastak brings warming digestive support to a dish that includes pasta, eggplant, and several nightshades. Serve warm and enjoy according to your individual constitution and current balance.

A note about Hingvastak: Hingvastak is a traditional warming Ayurvedic spice blend used to support comfortable digestion and balance vata in the gastrointestinal tract. Its complex, savory flavor works especially well with eggplant and other roasted vegetables. Find the Hingvastak I use from Banyan Botanicals here. This is an affiliate link. I may receive a small commission from your purchase at no additional cost to you.

Explore the Ingredients

Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.