Ziti with Roasted Vegetables

Ingredients

• 1 eggplant (about 1 1/4 pounds), cut into 1/2-inch cubes
• ¾ pound ziti
• 2 tablespoons chopped fresh basil or parsley
• 2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
• ¼ teaspoon fresh-ground black pepper
• 1 tablespoon balsamic vinegar
• 1 ¼ teaspoons salt
• + 3 more ingredients
• • ¾ pound plum tomatoes (about 6), quartered
  • 4 tablespoons olive oil
  • 1 large red onion, quartered and cut into 1/4-inch slices

1. Heat the oven to 450°. In a large bowl, toss the eggplant, zucchini, and red onion with 2 tablespoons of the oil. Spread in a single layer on one large or two smaller baking sheets, preferably nonstick. Roast, stirring occasionally, until well browned and tender, about 30 minutes. 2. Meanwhile...

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