Roasted Eggplant and Tomato Pasta

It's getting time to say good-bye to all that lovely eggplant.  I have two more waiting on my counter just begging to be turned into Eggplant Parmesan one last time.  Sigh.

The cool weather is teasing us here in the upper Midwest, and I'm feeling the pull.  As some summer staples are nearing their season's end, I'm feeling more inclined to make casseroles, stews and breads (hmm, maybe those eggplant are destined for a baked Eggplant Parmesan casserole, thick with sauce and mozzarella...mmm!).  It's odd how innately in tune to the seasons our bodies are that we can switch from shorts and dresses and summer pastas one week, to jeans and sweatshirts and chilis the next.  Maybe it's just part of living here where all the seasons are so pronounced, but it's a part I really, really love.

Here is this year's last homage to one of my favorite foods of summer.  And it even tastes good cold the next day.

Roasted Eggplant and Tomato Pasta

Serves 6

• 2 eggplant, peeled if desired, cut into 1" chunks
• 1 red onion, cut into 8 wedges
• 1 pint cherry tomatoes, halved
• 3 garlic cloves, pressed
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 Tbs olive oil

• 2 Tbs balsamic vinegar
• 3 Tbs olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/8 tsp freshly ground black pepper

• 12 oz dried whole wheat rotini or fusilli pasta

• about 20 kalamata olives, pitted and roughly chopped
• 4 oz feta cheese, crumbled

Preheat oven to 425F.  Lightly oil two 10x15" baking trays.

Combine eggplant, onions, tomatoes, garlic, Italian seasoning, salt, pepper 2 Tbs olive oil in a large bowl.  Toss well.

Divide evenly between prepared baking pans.  Roast in preheated oven about 40 minutes, or until tender, stirring once half way through.

Meanwhile, prepare the dressing.  In a small jar with tight fitting lid, combine 2 Tbs balsamic vinegar, 3 Tbs olive oil, oregano, salt, and pepper.  Cover tightly and shake well.

Prepare pasta according to package directions, cooking al dente.

Drain pasta, reserving 1/4 tsp of the pasta water.  Transfer pasta to a large bowl (I like to use the same one I used to prep the veggies so that any left over seasoning goes back into the dish).  Add the roasted vegetables and mix well.  Pour the dressing over and mix again.  If the mixture seems a bit dry, add some of the pasta water.

Serve topped with chopped kalamata olives and feta cheese.

Ooh-la-la.