# Banza Cascatelli with Roasted Eggplant, Cherry Tomatoes, Early Girls and Basil > Silky roasted eggplant and collapsing tomatoes tuck into the ridges and curves of chickpea cascatelli. Early Girls give the sauce body, cherry tomatoes keep little bursts of sweetness, and a generous finish of basil brings the whole bowl into focus. - URL: https://www.chezjk.com/recipes/roasted-eggplant-cherry-early-girl-tomato-cascatelli - Author: Jonathan Katzman - Cooked and photographed: 2022-11-03 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, vegan, gluten-free, dairy-free, nut-free ![Banza Cascatelli with Roasted Eggplant, Cherry Tomatoes, Early Girls and Basil](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F8160decb802ec195.jpg) ## Roasted Eggplant Roasting the eggplant separately gives it browned edges and a creamy center without watering down the tomato sauce. ### Ingredients - 1 1/2 lb eggplant, cut into 1-inch skin-on chunks - 3 tablespoons extra-virgin olive oil - 1/2 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with a rack in the upper-middle position. 2. Toss the eggplant thoroughly with the olive oil, salt and pepper. Spread on a large rimmed sheet pan in a single layer with space between pieces. 3. Roast for 25–35 minutes, turning after about 18 minutes, until browned in spots and completely tender when pierced. If the centers remain spongy, continue roasting before adding them to the pasta. ### Notes - Use two sheet pans if necessary; crowding makes the eggplant steam rather than brown. ## Cherry Tomato and Early Girl Sauce Chopped Early Girls break down into a sauce while cherry tomatoes retain some shape. Olive oil and starchy pasta water make a glossy coating without cream. ### Ingredients - 1 lb ripe Early Girl tomatoes, cored and roughly chopped - 12 oz cherry tomatoes, halved - 1/2 medium red onion, cut into small dice - 3 cloves garlic, thinly sliced - 3 tablespoons extra-virgin olive oil - 1/4 teaspoon red pepper flakes - 1/2 teaspoon fine sea salt, plus more to taste ### Instructions 1. Warm the olive oil in a wide sauté pan over medium-low heat. Add the onion and cook for 6–8 minutes, stirring, until softened without substantial browning. 2. Add the garlic and red pepper flakes; cook for about 1 minute, until fragrant. 3. Add both types of tomatoes and the salt. Raise the heat to medium and simmer uncovered for 12–16 minutes, stirring occasionally and pressing some of the tomatoes with a spoon. 4. Stop when the Early Girls have mostly collapsed and the sauce is thick but still juicy, with some cherry tomato pieces intact. Taste and adjust the salt. ### Notes - If the tomatoes release a lot of liquid, reduce the sauce before adding pasta. If they are unusually dry, add a splash of water. - When Early Girls are unavailable, use ripe dry-farmed tomatoes or another flavorful small slicing tomato. ## Banza Cascatelli with Basil Cascatelli's ridges catch the tomato sauce, while a gentle final toss distributes the eggplant without crushing it. Basil added off heat stays fragrant. ### Ingredients - 12 oz Banza gluten-free chickpea cascatelli - 1 cup loosely packed fresh basil leaves, large leaves torn - 1 tablespoon extra-virgin olive oil - to taste salt for the pasta water - to taste freshly ground black pepper ### Instructions 1. Bring a large pot of water to a boil and salt it. Cook the cascatelli according to the package directions, stirring gently and checking early for a tender but resilient bite. 2. Before draining, reserve 1 cup of pasta water. Drain the pasta without rinsing. 3. Add the pasta to the warm tomato sauce with 1/4 cup of reserved pasta water. Toss gently over medium-low heat for 1–2 minutes, adding more water a tablespoon at a time until the sauce clings to the pasta rather than sitting in a puddle. 4. Fold in the roasted eggplant carefully. Remove from the heat and add the olive oil, half the basil and black pepper. Taste for salt. 5. Reserve the remaining basil for serving. ### Notes - Chickpea pasta softens with prolonged cooking; have the sauce ready before draining it and keep the final toss brief. ## Overall Timing / Workflow The vegetables cook in parallel, leaving only the pasta and final toss for the last few minutes. ### Instructions 1. 0:00 — Heat the oven, cut and season the eggplant, and put it in to roast. 2. 0:10 — Chop the tomatoes, onion and garlic. Begin the sauce and bring a pot of pasta water to a boil. 3. 0:25 — Turn the eggplant and check the sauce's consistency. Wash and tear the basil. 4. Time the pasta according to its package so it finishes when the eggplant is tender and the sauce is ready. 5. About 0:40–0:50 — Reserve pasta water, drain, toss everything together and serve immediately. ## Plating Wide shallow bowls show off the curved pasta and substantial eggplant pieces while keeping the sauce gathered around them. ### Instructions 1. Divide the pasta among four warm shallow bowls, distributing the eggplant and cherry tomato pieces evenly. 2. Spoon over any sauce left in the pan and finish each bowl with a generous scattering of the reserved torn basil. ## Leftover Path Gentle reheating with a little water loosens the sauce while minimizing further softening of the chickpea pasta. ### Instructions 1. Refrigerate leftovers in a sealed container within 2 hours and use within 3 days. Keep any extra fresh basil separate. 2. Reheat in a covered skillet over low heat with a small splash of water, folding gently until hot throughout. Avoid extended simmering. 3. If preparing ahead, store the roasted eggplant and tomato sauce separately and cook fresh pasta for the best texture. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.