4 servings Prep Time 10 minutes Cook Time 24 Minutes 

Ingredients

1 large eggplant cut into cubes

1 small yellow onion, chopped (or half a large onion)

1-2 tablespoons oil

1/2 teaspoon garlic powder

2-3 cups tomato sauce

1 16 oz. box of pasta noodles

salt & black pepper 

fresh basil *optional*

Preheat oven to 400 degrees F. Arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes – flip halfway through roasting time. Bring a pot of well-salted water to a boil. Cook pasta as box instructs. In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking. Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and (optional) parmesan cheese

• 2 medium eggplants 
• 1/3 cup olive oil 
• 1/4 cup balsamic vinegar 
• Salt & Pepper 
• 1/3 cup finely chopped fresh basil 

Preheat oven to 450 degrees F. 

Cut the eggplant into 1-inch pieces. Place the eggplant in a bowl along with the olive oil, balsamic vinegar, salt, and pepper. Toss the ingredients to coat the eggplant and let rest for 10 minutes. 

Cover two baking sheets with foil, then spread the eggplant out evenly. Roast the eggplant, turning the pan halfway, until the eggplant is tender and golden brown, about 30 minutes. 

Remove the eggplant from the oven and place on a platter. Sprinkle the eggplant with the basil and serve warm or at room temperature.