Ingredients
Scale
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1 large eggplant, cubed
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2 cups cherry tomatoes, halved
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2 tbsp olive oil
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2 cloves garlic, minced
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8 oz pasta of choice
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Salt & pepper to taste
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Parmesan cheese for topping
Instructions
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Roast eggplant with olive oil, salt, and pepper at 400°F for 20 minutes.
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Cook pasta and set aside.
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In a skillet, sauté garlic and tomatoes until softened. Add roasted eggplant.
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Toss with pasta and top with parmesan before serving.