Eggplant and Tomato Pasta Bake

By barbsjustagirl

237 calories, 6 g protein, 6 g fat, 1 g sat. fat

Ingredients

• 1 lb eggplant, cut into cubes
• 1 lb small tomatoes (2" diameter), halved
• 1 large red bell pepper, coarsely chopped
• 1 large onion, coarsely chopped
• 8 oz. quinoa rotelle or whole wheat fusilli
• 1/4 cup basil pesto
• 4 Tbsp chopped fresh basil
• 1/4 cup finely grated Parmesan

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from Prevention.com

Preparation

Step 1

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 degrees 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, 15-20 minutes. Sprinkle with remaining 2 Tbsp. basil.