Roasted Eggplant & Tomato Pasta

1 1/2 pounds eggplant, striped* and cut into 3/4 inch wedges
1 large onion, cut into 1/2-inch wedges
1 pepperoncini pepper, sliced, seeds & stem discarded
3 cups cherry or grape tomatoes
6 anchovy fillets
4 cloves garlic, chopped
1/4 cup olive oil
feta cheese

1 lb cooked short pasta

*Cut the skin off in alternating rows, to help keep the eggplant from turning into mush. Example:
Preheat oven to 450 . In a bowl, toss together the olive oil, salt, garlic pepper,anchovies, pepperoncini, cherry tomatoes and eggplant. Place on a baking sheet and roast for about 30 minutes or until tender. Stir the roasted vegetables in their juices into the hot, cooked pasta. Ladle into bowls and sprinkle with feta. Serve immediately.

My thoughts:

We’ve had quite a cherry tomato and eggplant harvest this summer. I was running out of ideas of what to do with them when we got a sudden chilly, rainy spell hit and I got the idea to do a roasted vegetable sauce. I was particularly overwhelmed that night so I gave my husband the recipe and he made it. It came out perfectly and required virtually no hands on time beyond chopping the veggies.


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  2. This is pretty much what I was going to make this weekend with my newly harvested eggplants, homegrown basil, tomatoes from the market, and fresh mozzarella – you read my mind (or maybe it’s just eggplant and tomato season and this is pretty much the easiest thing to make with them).

  3. Pasta, veggies and feta. Love it.

  4. you just gave me an idea what to do with the tomatoes and eggplants in my garden. thanks! 🙂