Serves 6
- 2 eggplant, peeled if desired, cut into 1" chunks
- 1 red onion, cut into 8 wedges
- 1 pint cherry tomatoes, halved
- 3 garlic cloves, pressed
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 Tbs olive oil
- 2 Tbs balsamic vinegar
- 3 Tbs olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/8 tsp freshly ground black pepper
- 12 oz dried whole wheat rotini or fusilli pasta
- about 20 kalamata olives, pitted and roughly chopped
- 4 oz feta cheese, crumbled
Preheat oven to 425F. Lightly oil two 10x15" baking trays.
Combine eggplant, onions, tomatoes, garlic, Italian seasoning, salt, pepper 2 Tbs olive oil in a large bowl. Toss well.
Divide evenly between prepared baking pans. Roast in preheated oven about 40 minutes, or until tender, stirring once half way through.
Meanwhile, prepare the dressing. In a small jar with tight fitting lid, combine 2 Tbs balsamic vinegar, 3 Tbs olive oil, oregano, salt, and pepper. Cover tightly and shake well.
Prepare pasta according to package directions, cooking al dente.
Drain pasta, reserving 1/4 tsp of the pasta water. Transfer pasta to a large bowl (I like to use the same one I used to prep the veggies so that any left over seasoning goes back into the dish). Add the roasted vegetables and mix well. Pour the dressing over and mix again. If the mixture seems a bit dry, add some of the pasta water.
Serve topped with chopped kalamata olives and feta cheese.
Original Roasted Eggplant and Tomato Pasta Blog Post
