Recipe: Pasta With Roasted Eggplant, Onions and Tomatoes

Serves 4.

Note: From Renee Enna.

• 1/2 lb. pasta shells or variety of choice

• About 1/4 c. olive oil

• 1 medium eggplant, chopped into 1- by 2-in. pieces

• 1 yellow onion, halved, chopped lengthwise in thirds

• 2 c. cherry tomatoes

• Salt and freshly ground black pepper

• About 1 tbsp. balsamic vinegar

• 1 tbsp. butter

• 1/2 to 1 c. shredded fresh basil

• Freshly grated Parmesan or Romano cheese

Heat a stockpot of salted water to a boil. Cook pasta according to package directions.

Meanwhile, heat oven to 400 degrees. Line 1 large baking sheet with foil; brush a generous amount of olive oil over surface. (This will coat base of vegetables and also make them easy to remove.) Add eggplant and onion to cover about two-thirds of pan; it's OK if they're squished together; the vegetables will shrink while roasting. Drizzle additional olive oil over vegetables, then use a silicone brush to distribute over them.

Put tomatoes in large serving bowl; add about 2 teaspoons olive oil. Stir to coat.

Sprinkle 1 1/2 tablespoons Italian seasoning over vegetables on pan, and 1 teaspoon over the tomatoes. Sprinkle salt and pepper to taste on both vegetables and tomatoes. Bake eggplant and onions, 10 minutes.

Remove pan from oven; stir ingredients and break up the onions a bit. Add cherry tomatoes to pan. Use brush to move tomatoes around to distribute oil and seasoning. Drizzle balsamic vinegar over all ingredients; use brush to distribute. Bake until fork pierces easily through the onion and eggplant, 10 to 15 minutes.

Nutrition information per serving:

Calories421Fat18 gSodium301 mgSaturated fat4 g