Roasted Eggplant and Tomato Penne
Rustic Mediterranean Roasted Eggplant and Tomato Penne
Ingredients:
1 large eggplant, cut into 1-inch cubes
3 cups cherry tomatoes, halved
1 red bell pepper, diced
1 yellow onion, diced
4 cloves garlic, minced
3 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
12 oz (340g) penne pasta
1/4 cup fresh basil leaves, torn
1/3 cup grated Parmesan cheese, plus more for serving
2 tablespoons fresh lemon juice
Salt and pepper to taste
1/4 cup toasted pine nuts (optional)
Directions:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss eggplant, cherry tomatoes, bell pepper, onion, and garlic with 2 tablespoons olive oil, dried oregano, dried basil, red pepper flakes, salt, and pepper.
Spread the vegetables in a single layer on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
While vegetables are roasting, bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
Return the drained pasta to the pot and add the roasted vegetables, remaining tablespoon of olive oil, fresh basil, Parmesan cheese, and lemon juice. Toss gently to combine.
If the pasta seems dry, add a splash of the reserved pasta water to create a light sauce.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with additional Parmesan cheese, fresh basil leaves, and toasted pine nuts if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 410 kcal | Servings: 4 servings