Whole Wheat Pasta with Roasted Eggplant and Tomatoes
Ingredients
- ½ cup finely grated Parmesan cheese, plus more for serving
- ¼ cup sliced, pitted Kalamata or oil-cured black olives
- ¾ pound whole-wheat penne, (or other short, tubular pasta)
- ¼ cup olive oil
- Coarse salt and ground pepper
- 2 pints (4 cups) cherry tomatoes
- 1 large onion, halved and cut into ½-inch wedges
- + 1 more ingredients
-
- 1 ½ pounds eggplant, peeled in alternating stripes and cut into ¾-inch pieces
1. 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. 2. Meanwhile, cook pasta in a large pot of bo...
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