I love to cook, but I don’t always love to cook. Sometimes, I want something yummy with the least amount of work possible. This Ziti with Roasted Cherry Tomatoes and Eggplant is one of those recipes that tastes like you’ve worked on it more than you actually have. It is a super simple recipe! Preheat the oven, slice the eggplant, onion and garlic and roast it along with cherry tomatoes for an hour. Add to pasta and you are done. Simplicity at it’s best.
Summer is a crazy harvest time for us. One week we are picking a ridiculous amount of zucchini, the next its eggplant and this week it has has been cherry tomatoes. One of my favorite pasta sauces is roasting cherry tomatoes in the oven with olive oil, capers and garlic.
If you want to add a salad then go for something simple like a lettuce and cucumber salad with our Honey Dijon Vinaigrette or roast some broccoli in the oven while you are roasting the veggies for this recipe.
Roasted cherry tomatoes are one of my favorite pasta sauces, but you can also serve this recipe with rice or even with potatoes or as a side dish with meat. This dish would go very nicely with steak tips or chicken souvlaki.
Ziti with Roasted Cherry Tomatoes and Eggplant
Ingredients
- 1 pint cherry tomatoes
- 1 medium eggplant, cut into 1" cubes
- 1 onion, cut in half and sliced thin
- 4 cloves garlic, chopped
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp thyme
- 1 tsp oregano
- 1/2 cup extra virgin olive oil
- 1/2 pound dry ziti or your favorite pasta
- Parmesan cheese for topping (optional)
Instructions
- Preheat oven to 400 degrees F.
- On a baking sheet, spread out cherry tomatoes, eggplant, onion, garlic, thyme, oregano, salt and pepper. Pour on olive oil and mix well. Try to have everything in a single layer on the baking sheet.
- Bake in the oven for 1 hour, stirring occasionally.
- While veggies are roasting, make pasta according to directions.
- Top veggies on pasta. Top with parmesan cheese and enjoy!
Nutrition
About the Author: Bill Bradley, R.D.
