Roasted Eggplant and Tomato Pasta With Stilton

heat oven to 400º.

On an oiled cookie sheet try with sides, lay out the sliced eggplant, do not overlap the pieces.

salt and pepper the pieces on one side, then turn over and salt and pepper the other side.

put the tomatoes on the tray as well, salt and pepper them too.

Drizzle more oil lightly over the veggies.

Put in oven for approximately 40 minutes.

turn the eggplant over and stir tomatoes halfway through.

You will know they are done when the tomatoes have all collapsed and the edges are a bit charred on the eggplant and tomatoes.

Remove from oven and set to side.

minutes before removing vegetables from oven, boil water to cook your pasta.

Heat a pan and saute onion and garlic until the onion gets soft and start browning (about 7 minutes).

add the artichoke heart and cook until heated through and onions are slightly browned (about 3 more minutes).

Drain the pasta, reserving about 1 cup of pasta water.

Cut the eggplant into strips.

Add the pasta, eggplant, and tomatoes to the pan with the onions. toss together, adding some pasta water if it is very dry.

remove from heat and add arugula and cheese, toss together (you can also add red pepper flakes and some balsamic vinegar now if you want).

Enjoy!

If wanted, add protein of choice: Chicken, sausage, soy mince, or cannellini beans.

Also, feelf ree to play with the vegetables. This would be tasty with some sauteed mushrooms, roasted red peppers, or roasted asparagus as well. ?