Vegetable Penne with Baked Eggplant and Oven Roasted Tomatoes
This was our lunch yesterday. Yum! The vegetables in this dish were all grown in our back yard garden. If you’re growing mini eggplants, tomatoes and basil, this dish takes about 5 minutes to throw together, roasts in the oven, and tastes amazing.
I love fresh simple ingredients roasted in the oven, the flavors are so pure that they speak for themselves. The best part of this method of cooking is that you have to do very little work or prep for delicious results.
If you haven’t gotten frost yet, hopefully you still have some summer vegetables to harvest this weekend. This would be good with other garden vegetables too, like peppers or squash.
Heat oven to 375. In a small casserole dish place stemmed eggplants, pierce with a knife to avoid oven explosions. Drizzle with olive oil and season with salt and pepper.
In a separate dish, chopped garden tomatoes, drizzled with olive oil, salt and pepper, & slivered garlic, one or two cloves. Toss to coat.
Bake the eggplants and tomatoes until the tomatoes are bubbly and the eggplants start to collapse and become soft and fragrant, about 25 minutes.
Boil water for pasta and cook according to package directions. I used this pretty red vegetable penne, which has tomato and red pepper in it, and a “full serving of vegetables in every serving”, according to the box.
Serve the penne and cooked vegetables with chopped fresh basil. Add a grating of fresh parmesan cheese or any favorite cheese. Delicious!