Whole-Wheat Pasta with Roasted Eggplant and Tomatoes

1. 1

   Preheat the oven to 450F.

2. 2

   In a medium (11-by-15-inch) roasting pan, combine the eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat.

3. 3

   Roast until tender, tossing mixture halfway through, about 30 minutes.

4. 4

   Meanwhile, cook the pasta in a large pot of boiling salted water until al dente according to the package instructions.

5. 5

   Reserve 1/2 cup of the pasta water; drain the pasta, and return it to the pot.

6. 6

   Add the roasted eggplant mixture, olives, and Parmesan.

7. 7

   Toss to coat, adding 1/4 to 1/2 cup of the reserved pasta water, if desired.

8. 8

   Serve immediately, sprinkled with more cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.