Recipe: Roasted Eggplant And Tomato Pasta 🔗

• 2 eggplants, cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 2 sprigs fresh thyme leaves
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can diced tomatoes
• 4 ounces dry spaghetti
• ¼ cup grated Parmesan cheese

##Directions ###Step 1 Preheat oven to 400 degrees F (200 degrees C). Place the cubed eggplant on a baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper, to taste. Roast in preheated oven until lightly golden brown, about 20 minutes. Remove from oven and set aside.

###Step 2 Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook for 8 to 10 minutes, or until al dente. Drain well and set aside.

###Step 3 Heat a large skillet over medium heat; add the garlic, oregano, thyme leaves, and tomato paste; cook for one minute, stirring constantly. Add the diced tomatoes; bring to a simmer and cook for 5 minutes more. Stir in the roasted eggplant cubes and cooked spaghetti; toss together until everything is evenly combined and heated through. Serve topped with grated Parmesan cheese if desired.

##Preparation, cooking time and yield

Preparation time: 15 minutes

Cooking time: 30 minutes

Yield: 4 servings