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Whole Wheat Pasta With Roasted Eggplant And Tomatoes

4 faves
Nutrition per serving    (USDA % daily values)
CAL
340
FAT
44%
CHOL
24%
SOD
13%

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Ingredients for 6 servings

1 1/2 pounds eggplant, peeled in alternating stripes and cut into 3/4-inch pieces

1 large onion, halved and cut into 1/2-inch wedges

2 pints (4 cups) cherry tomatoes

Coarse salt and ground pepper

1/4 cup olive oil

3/4 pound whole-wheat penne, (or other short, tubular pasta)

1/4 cup sliced, pitted Kalamata or oil-cured black olives

1/2 cup finely grated Parmesan cheese, plus more for serving

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