Roasted Pepper and Eggplant with Penne

Brimming with produce, this robust pasta dish would be fitting for a fancy Italian restaurant menu, but costs a fraction of the price to make at home.

Prep Time

10 minutes

Cook Time

35 minutes


6 Servings


1⁄4 cup olive oil
1 eggplant (medium, sliced 1/2-inch thick)
1 onion (medium, cut into 3/4-inch pieces)
2 bell pepper, red (medium, cut into 3/4-inch pieces)
1 bell pepper, green (medium, cut into 3/4-inch pieces)
21 pepper, jalapeño (or 2 depending on preference)
4 cloves garlic
1 pound pasta, penne
  black pepper
  cheese, romano (to taste)


Preheat the oven to 350F.  Lightly salt eggplant slices and place in a colander for 10 minutes. Rinse and dab dry with a towel.

Put onion, peppers, garlic, salt, and pepper in a large bowl. Dress with olive oil and toss well. Place them on a baking sheet and roast for 35 minutes, turning occasionally. Add eggplant during the last 15 minutes and turn once.

Meanwhile, bring a pot of water to a boil. Cook penne for 10 minutes and drain.

Serve veggies over the pasta and garnish with cheese.