Roasted Eggplant with Penne Pasta
 
2 eggplants, diced into 1/4-inch cubes and roasted in a 350 degree oven until tender
1 small onion, diced
2 garlic cloves, minced
3 ripe tomatoes, diced
1/2 cup tomato sauce
2 tbsp olive oil
fresh basil, oregano and parsley, minced
salt and pepper to taste
2 lbs of cooked penne pasta

In a saute pan, heat olive oil and saute onions until clear. Be careful not to get the olive oil too hot or you will cook out all the flavor. Add garlic and continue to cook for a minute or two. Add roasted eggplant, diced tomatoes and fresh herbs. Continue to cook until heated and well-incorporated, then add the tomato sauce and penne pasta. Continue to cook until hot, and adjust seasonings by adding salt and pepper as needed.

With this recipe as a base, the number of dishes you can create is endless. Do not hesitate to add additional vegetables if desired. Roasting the vegetables creates more flavor by developing the natural sugars in the foods. You can also dry saute them in cast iron to develop the flavors.