Eggplant & Tomato Pasta Bake

This turned out to be a very satisfying meal. Filling, delicious, and can be made vegetarian or vegan (remove the cheese). My husband didn’t complain about not having meat, and he ate leftovers.
I used a whole wheat pasta instead of the quinoa, because that’s what I had in the pantry.  The hardest part for me was that the vegetables took up more space than I had room for in my oven, so I had to broil the veggies in rounds. It just took a little more time, no big deal. I broiled the tomatoes separately in the toaster oven. I love that thing!
I will definitely be making this again. There are sooo many possibilities with this casserole!

PREP TIME: 15 min
TOTAL TIME: 55 min
SERVINGS: 6

1 lb eggplant, cut into cubes
1 lb sm tomatoes (2″ diameter), halved
1 lg red bell pepper, coarsely chopped
1 lg onion, coarsely chopped
8 oz quinoa rotelle (we used Ancient Harvest) or whole wheat fusilli
¼ c basil pesto
4 Tbsp chopped fresh basil
¼ c finely grated Parmesan

1. HEAT broiler. Arrange eggplant, tomatoes (cut side up), bell pepper, and onion on large baking sheet coated with olive oil spray. Coat vegetables with olive oil spray and season with 1/4 tsp each salt and black pepper. Broil, stirring vegetables (except tomatoes) halfway through cooking, until tomatoes are slightly charred and giving up their juices and remaining vegetables are golden brown and tender, about 6 minutes for tomatoes and 18 minutes for eggplant, bell pepper, and onion.

2. HEAT oven to 375°F. Prepare pasta per package directions. Drain and toss in bowl with broiled vegetables, pesto, and 2 Tbsp of the basil. Spoon into shallow baking dish (about 2 qt) and top with cheese.

3. COVER with foil and bake until heated through, 15 to 20 minutes. Sprinkle with remaining 2 Tbsp basil.

NUTRITION (per serving237 cal, 6 g pro, 42 g carb, 7 g fiber, 7 g sugars, 6 g fat, 1 g sat fat, 228 mg sodium

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