1 eggplant, trimmed and sliced
1 onion, sliced
1 tomato, chopped
3 Tbsp. olive oil
4 Tbsp. balsamic vinegar
2 c. whole wheat pasta
1 can artichoke hearts, drained and rinsed
1 small bag baby spinach
2 cloves garlic, minced
1 tsp. salt
Preheat the oven to 375°F.
Remove 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.
Place in the oven to roast for 20 minutes or until the vegetables begin to brown.
While the veggies cook, prepare the pasta according to the package directions. Drain and then set aside in a large bowl.
When the eggplant and other vegetables are ready, carefully remove them from the oven.
Place the veggies on a cutting board and give them a rough chop.
Combine the veggies with the pasta and toss. Serve immediately.
Calories: 200, Total Fat: 8g, Saturated Fat: 1g, Sodium: 160mg, Carbohydrates: 32g, Dietary Fiber: 11g, Protein: 6g