Hearty Pasta With Roasted Eggplant And Feta

1. 1

   Heat the broiler. Slice eggplants and brush with olive oil. Broil about 8 minutes per side, until nicely browned and cooked through. Chop into bite sized pieces and reserve.

2. 2

   In a large saute pan, heat the olive oil and cook the onion until translucent, then add the garlic and red pepper flakes and cook a couple minutes longer. Add the tomatoes and simmer, stirring occasionally while you heat the pasta water and cook the pasta.

3. 3

   When the sauce is thickened and fragrant, turn off the heat and stir in the eggplant, feta, and parsley. Then toss in the cooked pasta. Enjoy.

* Per serving · 4 servings · Values may vary.