Whole-grain Pasta with Roasted Eggplant, Olives, and Tomatoes

Whole-grain Pasta with Roasted Eggplant, Olives, and Tomatoes

Roasting the tomatoes and eggplant adds a sweet, rich flavor to the vegetables. Delicious served with whole-grain pasta.

  1. 2 pints grape tomatoes
  2. One 1 1/2 pound eggplant, cut into 1-inch cubes
  3. 1 cup pitted Kalamata olives
  4. 6 garlic cloves, peeled and roughly chopped
  5. 1/4 cup extra-virgin olive oil
  6. 2 tablespoons fresh thyme leaves or 2 teaspoons dried
  7. 1 teaspoon kosher salt
  8. 1 teaspoon crushed red pepper flakes
  9. 1/2 cup thinly sliced fresh basil
  10. 1 cup Roasted Red Pepper Strips
  11. 4 cups (about 8 ounces) whole-grain rotini or penne pasta

Preheat oven to 375°F. Spray a rimmed baking sheet with nonstick cooking spray. Place tomatoes, eggplant cubes, olives, and garlic on the prepared baking sheet. Drizzle with 1/4 cup olive oil and season with thyme, salt, and red pepper flakes. Shake the baking sheet back and forth a few times to coat the vegetables with the oil and seasonings. Bake for 1 hour and 10 minutes until tomatoes are softened and the eggplant is lightly browned. When vegetables are done remove them from the oven and spoon into a shallow bowl or platter. Stir in the basil, and red pepper strips. Near the end of the cooking time, bring a large pot of water to a boil. Add pasta and cook until al dente about 10 minutes. Serve over hot whole-grain pasta.

Serves 8


Per 1/2 cup sauce and 1/2 cup dry pasta:
  1. Calories: 249
  2. Fat: 13 g (0 g EPA, 0 g DHA, <1 g ALA)
  3. Saturated Fat: 2 g
  4. Cholesterol: 0 mg
  5. Sodium: 364 mg
  6. Carbohydrate: 32 g
  7. Dietary Fiber: 5 g
  8. Sugars: 5 g
  9. Protein: 6 g