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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Low Protein Main Dish Pasta Vegetables European Vegetarian Italian Dietary One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Healthy 2 Low In Something Pasta Rice And Grains Penne Tomatoes Taste Mood Number Of Servings 4 Hours Or Less Eggplant

Roasted Eggplant And Tomato Pasta With Stilton

Roasting eggplant pieces and cherry tomatoes gives them an amazing texture and flavour. When tossed with pasta, more veggies, and a good bleu cheese, you get an amazing combination of tastes and textures. Perfect for a cold night when you want something tasty but not too heavy!!

Steps

Heat oven to 400.
On an oiled cookie sheet try with sides , lay out the sliced eggplant , do not overlap the pieces.
Salt and pepper the pieces on one side , then turn over and salt and pepper the other side.
Put the tomatoes on the tray as well , salt and pepper them too.
Drizzle more oil lightly over the veggies.
Put in oven for approximately 40 minutes.
Turn the eggplant over and stir tomatoes halfway through.
You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.
Remove from oven and set to side.
10 minutes before removing vegetables from oven , boil water to cook your pasta.
Heat a pan and saute onion and garlic until the onion gets soft and start browning.
Add the artichoke heart and cook until heated through and onions are slightly browned.
Drain the pasta , reserving about 1 cup of pasta water.
Cut the eggplant into strips.
Add the pasta , eggplant , and tomatoes to the pan with the onions',.

Ingredients

olive oil, sea salt, black pepper, whole wheat penne, eggplants, cherry tomatoes, white onions, garlic cloves, water-packed artichoke hearts, blue cheese, red pepper flakes, chicken