In this easy eggplant pasta recipe, eggplant, olives and artichoke hearts are roasted until meltingly tender, and are then tossed with your choice of pasta and a flavorful olive oil and vinegar dressing.
16ozpasta of your choice, I used fusilli (this may allow for leftovers, so decrease amount if you don't want leftovers!
1cupmarinated artichoke hearts
3tbspextra virgin olive oil
sprinkle of salt for the vegetables, pink Himalayan salt or salt of choice
Fresh cracked black pepper
Ingredients For Sauce
3tbspextra virgin olive oil
2tbspred wine vinegar
1/8tsppink Himalayan salt, or the salt of your choice
fresh cracked black pepper
Instructions
Pre heat the oven to 475 degrees F. Cook pasta according to instructions on box. Line a baking sheet with unbleached parchment paper.
Place the cubed eggplant, kalamata olives and artichoke hearts on the baking sheet. Drizzle with 3 tbsp of olive oil, and sprinkle a little salt and pepper over the top. Bake for 20-25 minutes, until the eggplant is fork tender but not mushy.
While the eggplant is roasting, mix together 3 tbsp of olive oil with 2 tbsp of red wine vinegar, 1/8 tsp of salt and fresh cracked black pepper. (if you have a container with a lid that you can shake, this works well to combine the ingredients!)
When the eggplant, olives and artichoke hearts are done roasting, toss them with the cooked pasta of choice. Drizzle with oil and vinegar dressing and toss again. Serve and enjoy!