Whole Wheat Pasta with Roasted Eggplant and Tomatoes

Whole Wheat Pasta with Roasted Eggplant and Tomatoes
Photo by www.marthastewart.com


  • 1 ½ pounds eggplant, peeled in alternating stripes and cut into ¾-inch pieces
  • 1 large onion, halved and cut into ½-inch wedges
  • 2 pints (4 cups) cherry tomatoes
  • ½ cup finely grated Parmesan cheese, plus more for serving
  • Coarse salt and ground pepper
  • ¼ cup olive oil
  • ¾ pound whole-wheat penne, (or other short, tubular pasta)
  • + 1 more ingredients
    • ¼ cup sliced, pitted Kalamata or oil-cured black olives

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...

View full recipe at SpringPad


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