Ingredients

The following ingredients have 4 Servings
  • 2 medium eggplant, diced, salted, rinsed, and dried
  • 1 red onion, thinly sliced
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 pints grape tomatoes
  • ½ cup sliced almonds
  • 2 garlic cloves, grated on a microplane
  • 2 roasted red peppers (jarred are fine), sliced
  • 3 cups baby spinach
  • 1 pound pasta, cooked al dente
  • Garnish: chopped Kalamata olives, fresh chopped basil, fresh chopped mint, grated Parmesan cheese for dairy meals

Instruction

  • 1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 2. Place eggplant and onion on lined sheet and toss with evoo, salt, and pepper. Roast eggplant for 30 minutes, stirring occasionally.  3. Toss tomatoes and almonds with evoo and add to sheet pan. Roast, stirring occasionally, for 7 minutes. Add grated garlic and roasted red peppers and continue roasting for 10 minutes. 4. Transfer roasted ingredients to a large platter. Mix cooked pasta and spinach with vegetables. Drizzle with evoo and toss with Kalamata olives, fresh basil and mint, and Parmesan (for dairy meals).