Eggplant Tomato Pasta
1 eggplant, unpeeled, cut into 1" cubes
3 cups grape or cherry tomatoes
6 cloves garlic
1/2 cup olive oil, divided
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1 lb. penne pasta
1/4 cup basil leaves, torn
In a large bowl, combine eggplant, tomatoes, garlic, 1/4 cup olive oil, salt, pepper, and red pepper flakes.  Spread the vegetables on a large baking sheet in an even layer.  Roast at 400 degrees for about 35-40 minutes or until vegetables are tender.  Meanwhile, bring water to a boil and cook pasta until al dente.  Drain, reserving 1 1/2 cups of pasta water.  Return pasta to pot.  Transfer the roasted vegetables to a food processor.  Pulse with basil leaves, drizzling in remaining olive oil, until the vegetables are pureed but still somewhat chunky.  Season to taste as needed.  Toss the sauce with the pasta and add the cooking liquid as needed to thin the sauce.  If desired, sprinkle with parmesean cheese.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, and Tree Nut