Ingredients

1 eggplant

2 large zucchini

2 containers cherry tomatoes

1 pound rotini pasta

4 cloves garlic

1/4 cup EVOO

1 cup grated parmesan

Preparation

  1. Preheat oven to 400 F

  2. Cut eggplant and zucchini into bite sized pieces. Place them and tomatoes onto two cookie sheets.

  3. Bake for 40 minutes. Note: Make sure to check the veggies often, as the eggplant seems to cook faster than the others.

  4. While the vegetables are roasting, prepare pasta according to the package. Drain.

  5. Put drained pasta into serving bowl. Top with veggies, garlic, and cheese. Toss until evenly distributed