Made with penne or rigatoni, this recipe becomes a great picnic pasta salad to serve at room temperature. For extra-hearty appetites, add halved bocconcini (small balls of fresh mozzarella), crumbled Feta, or goat cheese.
3/4 pound/340g spaghetti
1 medium eggplant, cut into 3/4-inch/1.9cm pieces
1 medium onion, cut into 1-inch/2.5cm pieces
1 yellow bell pepper, cut into 1-inch/2.5cm pieces
8 cloves garlic
1/2 cup/120ml olive oil
kosher salt and black pepper
1 pound/450g cherry tomatoes, halved or quartered if large
1/4 cup/60ml fresh oregano leaves
grated Parmesan, for serving
Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.
Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.