Roasted Eggplant Pasta with Savory Summer Veggies and Fresh Herbs August 31, 2014 by Jill Foucre Leave a Comment Roasted Eggplant Pasta with Savory Summer Veggies and Fresh Herbs 2014-08-31 12:02:46 Serves 6 Print Ingredients 3-4 large eggplant (3-4 pounds), diced 1 head (1 pound) each: broccoli and cauliflower, cut into small florets 1 sweet onion, diced 2 large tomatoes, diced 4 cloves garlic, minced 1/2 cup olive oil, divided 2 teaspoons Kosher salt, divided Freshly ground pepper 1/4 cup fresh parsley, chopped 1/2 cup fresh basil, chopped Pinch of red pepper flakes 1 pound whole grain penne pasta Shredded Parmesan cheese Instructions Preheat oven to 450 degrees. Divide vegetables between two baking sheets. Toss with olive oil, salt and pepper. Roast in oven for 15 minutes. Add tomatoes, stir and continue roasting another 15 minutes until eggplant soft and veggies are golden. In the meantime, cook penne pasta in boiling water for 10 minutes (or according to package directions). Drain. Toss roasted veggies with pasta. Add parsley, basil and red pepper flakes, toss. Season with salt & pepper, as desired. Serve with shredded parmesan. By Courtesy of Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/