Easy Whole Wheat Pasta with Roasted Eggplant and Tomatoes
1. Preheat oven to 450 degrees. In a medium (11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.
2. Meanwhile, cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
3. Add roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.