Food & Cooking Recipes Ingredients Pasta and Grains Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes 3.2 (58) 5 Reviews 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 May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 6 Pasta sauce doesn't always have to be cooked on the stove. Here, onion, tomatoes, and eggplant are roasted in the oven, which gives the dish a sweeter flavor. Ingredients 1 ½ pounds eggplant, peeled in alternating stripes and cut into ¾-inch pieces 1 large onion, halved and cut into ½-inch wedges 2 pints (4 cups) cherry tomatoes Coarse salt and ground pepper ¼ cup olive oil ¾ pound whole-wheat penne, (or other short, tubular pasta) ¼ cup sliced, pitted Kalamata or oil-cured black olives ½ cup finely grated Parmesan cheese, plus more for serving Directions Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese. Cook's Notes Whole-wheat pasta contains more fiber and is slightly chewier and nuttier tasting than regular pasta. Rate it Print