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1
heat oven to 400u00b0.
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2
On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.
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3
salt and pepper the pieces on one side, then turn over and salt and pepper the other side.
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4
put the tomatoes on the tray as well, salt and pepper them too.
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5
Drizzle more oil lightly over the veggies.
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6
Put in oven for approximately 40 minutes.
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7
turn the eggplant over and stir tomatoes halfway through.
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8
You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
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9
Remove from oven and set to side.
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10
10 minutes before removing vegetables from oven, boil water to cook your pasta.
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11
Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).
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12
add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).
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13
Drain the pasta, reserving about 1 cup of pasta water.
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14
Cut the eggplant into strips.
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15
Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.
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16
remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).
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17
Enjoy!
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18
If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.
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19
Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well.
