Pasta with Roasted Vegetables and Olives

• Oil for the pan
• 1 long, narrow Japanese eggplant, cut into 1/4-inch-thick slices (see Note)
• 1 large red bell pepper, cut into 1-inch squares
• 2 tablespoons extra virgin olive oil
• 4 cups small broccoli florets (or one 16-ounce bag precut florets)
• 1/2 medium red onion, thinly sliced
• 4 garlic cloves, sliced
• 8 to 10 ounces penne or spirals, preferably whole wheat or spelt
• 1/3 cup oil-packed sliced sun-dried tomatoes, plus 2 tablespoons of their oil, reserved separately
• 1/2 cup pitted kalamata olives
• 1/4 cup finely minced fresh parsley
• 1 tablespoon balsamic vinegar, or more to taste, optional
• Dried red pepper flakes
• Salt and freshly ground pepper to taste

1. Heat the oven to 425F.
2. Lightly oil the bottom of a large roasting pan.
3. Bring a large pot of water to a boil.
4. Combine the eggplant and bell pepper in a mixing bowl.
5. Drizzle with a tablespoon of the oil, then stir together and transfer to the roasting pan.
6. Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining tablespoon of oil.
7. Transfer to the roasting pan and gently mix with the other vegetables, then place in the oven.
8. Roast the vegetables for 20 to 25 minutes, stirring every few minutes, until nicely but not overly browned.
9. Remove from the oven, then transfer the vegetable mixture to a large pasta bowl.
10. While the vegetables are roasting, cook the pasta in plenty of rapid simmering water until al dente, then drain.
11. Add the sun-dried tomatoes, olives, parsley, and balsamic vinegar, if using, to the vegetables and mix well.
12. Add the cooked pasta to the vegetable mixture and toss together with the reserved tomato oil.
13. Season with red pepper to taste, salt, and black pepper.
14. Serve at once.
15. Make a salad of mixed greens, tomatoes, red beans or chickpeas, pickled beets, and sliced carrots.
16. Serve with Salsa and Olive Oil Salad Dressing (page 223).
17. Complete the meal with a crusty whole-grain bread.
18. Calories: 310
19. Total Fat: 13g
20. Protein: 9g
21. Carbohydrates: 43g
22. Fiber: 8g
23. Sodium: 300mg

long, red bell pepper, extra virgin olive oil, broccoli florets, red onion, garlic, penne, tomatoes, olives, fresh parsley, balsamic vinegar, red pepper, salt

Taken from www.epicurious.com/recipes/food/views/pasta-with-roasted-vegetables-and-olives-390519 (may not work)