Ingredients
1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces
1 large onion, halved and cut into 1/2-inch wedges
2 pints (4 cups) cherry tomatoes
Coarse salt and ground pepper
1/4 cup olive oil
3/4 pound whole-wheat penne, (or other short, tubular pasta)
1/4 cup sliced, pitted Kalamata or oil-cured black olives
1/2 cup finely grated Parmesan cheese, plus more for serving
Preparation
Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.
