Whole-Wheat Penne with Eggplant and Ricotta

Instructions

• 1

  Heat oven to 450°F. Lightly coat a baking pan with oil. Place eggplant in the pan, drizzle with 1 tablespoon of the oil, season with salt and pepper, toss to coat, and spread in an even layer. Bake, stirring once, until eggplant is lightly browned, about 25 minutes.

• 2

  While eggplant is roasting, cook pasta in a large pot of lightly salted boiling water according to the package directions.

• 3

  Meanwhile, heat remaining oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more. Add tomatoes and their juice and bring to a boil. Reduce heat to medium-low, cover, and simmer for 3 minutes. Stir in vinegar.

• 4

  Drain pasta and transfer to a large bowl. Add tomato mixture, eggplant, and cheese and toss to combine. Season with salt and pepper to taste and serve.

Each serving is 2 cups.