When I’m struggling to decide what to make for dinner, I often throw this together. Most of the ingredients are already in my kitchen, with the exception of the eggplant. It’s fantastic because there’s little prep time. This pasta dish doesn’t have a sauce, but the roasted veggies (especially the tomatoes) create a deliciously light sauce.
- 1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
- 1 large onion, halved and cut into 1/2-inch wedges
- 2 pints (4 cups) cherry tomatoes
- Coarse salt and ground pepper
- 1/4 cup olive oil
- 3/4 pound whole-wheat penne, (or other short, tubular pasta)
- 1/4 cup sliced, pitted Kalamata or oil-cured black olives
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese
*Recipe directions are taken from Everyday Foods website.