Roasted Eggplant Penne

I love to eat eggplant but my husband is not a fan of it. So I am always trying to find ways to hide it in dishes. I decided to make a vegetable pasta and incorporate the eggplant into the pasta and it worked, he liked it and got up for seconds. This is one dish that I did not feel guilty for eating a lot of.

• 1 lb wheat penne pasta
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 3 button mushrooms, sliced
• 4 cloves garlic, minced
• 1 clove garlic, cut in half
• 1 c. frozen spinach
• 1 (14oz) can diced tomatoes
• 1 (28oz) can crushed tomatoes
• 1 eggplant
• 2 Tbsp oil
• 1/4 tsp. thyme
• 1/4 tsp. oregano
• 1/4 tsp. basil

1. Saute onions, peppers, garlic and mushrooms in 1 Tbsp of oil until onions are tender about 5 minutes.
2. Add tomatoes, herbs and spinach and bring to a boil over medium heat stirring occasionally. Once the sauce starts to boil turn to low and simmer covered for one hour, stirring occasionally.
3. Meanwhile, preheat oven to 425.
4. Slice eggplant lengthwise in 1/2 inch strips. Rub the remaining 1 Tbsp oil on both sides of the eggplant slices and rub with garlic. Salt and pepper both sides and put on a baking rack. Put the baking rack on a foil lined baking sheet (less cleanup) and bake for 30 minutes or until the eggplant is tender.
5. Cook pasta as according to the directions on the box.
6. When eggplant has cooled enough to touch cut into bite sized cubes and mix in with the pasta sauce. Pour the pasta sauce over pasta and toss to coat the pasta.