Pasta with Roasted Vegetables and Olives

Name: Pasta with Roasted Vegetables and Olives
Yield: 6 servings
Ingredients: Oil for the pan; 1 long, narrow Japanese eggplant, cut into 1/4-inch-thick slices (see Note); 1 large red bell pepper, cut into 1-inch squares; 2 tablespoons extra virgin olive oil; 4 cups small broccoli florets (or one 16-ounce bag precut florets); 1/2 medium red onion, thinly sliced; 4 garlic cloves, sliced; 8 to 10 ounces penne or spirals, preferably whole wheat or spelt; 1/3 cup oil-packed sliced sun-dried tomatoes, plus 2 tablespoons of their oil, reserved separately; 1/2 cup pitted kalamata olives; 1/4 cup finely minced fresh parsley; 1 tablespoon balsamic vinegar, or more to taste, optional; Dried red pepper flakes; Salt and freshly ground pepper to taste

January 24, 2012

The time for this recipe may stretch to forty minutes or so, due to preheating the oven and roasting the vegetables, but it’s one of my favorites, and I think it’s worth that tiny bit of extra time. I hope you will, too.

Cooks' Note

You can substitute 1 small eggplant, quartered lengthwise and sliced 1/4 inch thick, for the Japanese eggplant.

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