Roasted Eggplant Pasta

Prep Time:
15 minutes
Cook Time:
45 minutes
6 servings

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1eggplant, trimmed and sliced,

1onion, sliced,

1tomato, chopped,

3Tbsp.olive oil,

4Tbsp.balsamic vinegar,

2c.whole wheat pasta,

1can artichoke hearts, drained and rinsed,

1small bag baby spinach,

2cloves garlic, minced,

1 tsp.salt,


1Preheat the oven to 375°F.

2Remove the ends of the eggplant and slice into 1/2 to 3/4 inch slices. Do the same with the onion, then place them on a foil-lined sheet pan along with the artichokes and tomato. Drizzle with oil, vinegar, garlic, salt, and pepper.

3Place in the oven to roast for 20 minutes or until the vegetables begin to brown.

4While the veggies cook, prepare the pasta according to the package directions. Drain and then set aside in a large bowl.

5When the eggplant and other vegetables are ready, carefully remove them from the oven.

6Place the veggies on a cutting board and give them a rough chop.

7Combine the veggies with the pasta and toss. Serve immediately.

Nutritional Information

Calories: 200, Total Fat: 8g, Saturated Fat: 1g, Sodium: 160mg, Carbohydrates: 32g, Dietary Fiber: 11g, Protein: 6g

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