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1
Preheat the oven to 425 degrees F.
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2
Wash and dry eggplant and cut into 1/2 rounds.
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3
Place slices onto a paper towel-lined plate and season with salt.
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4
Let sit for at least five minutes (but up to overnight) so that the eggplant will sweat and lose its bitter flavor.
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5
While the eggplant is sitting, cut yellow squash into 1/2 1 inch cubes.
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6
When the eggplant has released its juices, rinse the slices with a little cold water and pat dry, then cut into 1 inch cubes.
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7
Pour the chopped veggies onto a foil-lined baking sheet, drizzle with olive oil, and season well with salt and pepper.
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8
Crush the rosemary leaves a little with your fingers and add to the veggies.
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9
Stir to make sure the squash and eggplant are well coated and place the baking sheet in the oven for 30 minutes, stirring once after 15 minutes.
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10
While the vegetables are roasting, heat the entire jar of marinara sauce in a small pot.
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11
In another pot, prepare pasta according to the package directions, cooking for about 7 minutes.
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12
To the pot of marinara sauce, add the fresh chopped parsley and half and half, and the drained and rinsed artichoke hearts.
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13
When the roasted veggies are tender and caramelized and the pasta is cooked, combine the vegetables, pasta, and sauce together with the grated parmesan cheese.
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14
Enjoy!
