Sheet Pan Eggplant and Tomato with Rigatoni
Breville Test Kitchen

Breville Test Kitchen

Sheet Pan Eggplant and Tomato with Rigatoni

It doesn’t get any easier than this version of the traditional pasta alla Norma. There’s no sauteing or stirring, just place the pan in the oven and let the oven do the work while the pasta cooks away.
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+2 more appliances


35 mins total time

10 mins active time


Serves 4



  • medium eggplant (about 1 lb) icon
    1 medium eggplant (about 1 lb)
  • cherry or grape tomatoes icon
    1½ lb cherry or grape tomatoes
  • clove garlic icon
    6 cloves garlic


  • kosher salt icon
    1½ tsp kosher salt

    plus extra to season

  • dried oregano icon
    1 tsp dried oregano
  • red chili flakes icon
    ¼ tsp red chili flakes
  • olive oil icon
    ¼ cup (2 fl oz) olive oil
  • rigatoni icon
    1 lb rigatoni
  • pitted sliced Kalamata olive icon
    ¼ cup (1½ oz) pitted sliced Kalamata olive

    sliced in half

  • basil leaves icon
    10 basil leaves

    thinly sliced

  • grated parmesan cheese icon
    Grated parmesan cheese

    to serve


  • 1Insert the wire rack into position 6. Set the oven to Roast, Convection, 450°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.
  • 2Cut the eggplant into approximately ½-inch cubes and place in a large bowl. Add the tomatoes, garlic, salt, oregano, chili flakes and oil and toss to combine. Transfer to the roasting pan.
  • 3Once preheated, place the pan in the oven and cook for 30 minutes. Meanwhile, cook the pasta.
  • 4Bring a large pot of water to a boil over high heat and season well with salt. Add the pasta and cook according to the package instructions. Once cooked, reserve ½ cup (4 fl oz) of the cooking liquid and drain the pasta.
  • 5The eggplant should be very tender when pierced with a small knife. If not, cook it a little longer.
  • 6Add the tomato mixture and ¼ cup (2 fl oz) of the reserved cooking liquid to loosen the sauce. Add more cooking liquid, if needed. Top with the olives and basil and finish with parmesan.
Main course

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