Food & Cooking Recipes Ingredients Pasta and Grains Calamarata with Roasted Eggplants, Tomatoes, and Olives Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 25 mins Total Time: 45 mins Servings: 6 Calamarata is a little ring-shaped pasta. Other short tubular pasta, such as mezzi rigatoni or pennoni, can be substituted. Ingredients 4 cups cherry tomatoes, preferably a mix of red, orange, and yellow 4 Japanese eggplants, cut crosswise into ½-inch rounds 4 cloves garlic, smashed and peeled 2 tablespoons extra-virgin olive oil Coarse salt and freshly ground pepper 1 pound calamarata 4 links sweet Italian sausage, casings removed 1 cup pitted Kalamata olives ½ cup grated Pecorino Romano (2 ounces), plus more for serving Small fresh basil leaves, for serving Directions Preheat oven to 425 degrees. Divide tomatoes, eggplants, and garlic between 2 rimmed baking sheets. Drizzle with oil; season with salt. Toss to combine, then spread in a single layer. Roast until eggplants are tender and browned in spots, about 25 minutes. Bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package. Drain, reserving 1 cup pasta water. Meanwhile, heat a large saute pan over medium-high. Cook sausage, breaking it into small pieces, until browned, 10 to 15 minutes. Add reserved pasta water; cook, scraping up browned bits from bottom of pan, until almost evaporated. In a large bowl, combine eggplant mixture, sausage, olives, pasta, and cheese. Season with salt and pepper. Top with basil and serve immediately, with more cheese alongside. Rate it Print