The time for this recipe may stretch to forty minutes or so, due to preheating the oven and roasting the vegetables, but it’s one of my favorites, and I think it’s worth that tiny bit of extra time. I hope you will, too.

　　

Ingredients

6 servings

　　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

　　

Step 1

Heat the oven to 425°F. Lightly oil the bottom of a large roasting pan. Bring a large pot of water to a boil.

　　

Step 2

Combine the eggplant and bell pepper in a mixing bowl. Drizzle with a tablespoon of the oil, then stir together and transfer to the roasting pan.

　　

Step 3

Combine the broccoli, onion, and garlic in the same mixing bowl and drizzle with the remaining tablespoon of oil. Transfer to the roasting pan and gently mix with the other vegetables, then place in the oven.

　　

Step 4

Roast the vegetables for 20 to 25 minutes, stirring every few minutes, until nicely but not overly browned. Remove from the oven, then transfer the vegetable mixture to a large pasta bowl.

　　

Step 5

While the vegetables are roasting, cook the pasta in plenty of rapid simmering water until al dente, then drain.

　　

Step 6

Add the sun-dried tomatoes, olives, parsley, and balsamic vinegar, if using, to the vegetables and mix well.

　　

Step 7

Add the cooked pasta to the vegetable mixture and toss together with the reserved tomato oil. Season with red pepper to taste, salt, and black pepper. Serve at once.

　　

Menu Suggestions

Step 8

Make a salad of mixed greens, tomatoes, red beans or chickpeas, pickled beets, and sliced carrots. Serve with Salsa and Olive Oil Salad Dressing (page 223). Complete the meal with a crusty whole-grain bread.

　　

nutrition information

Step 9

Calories: 310

　　

Step 10

Total Fat: 13g

　　

Step 11

Protein: 9g

　　

Step 12

Carbohydrates: 43g

　　

Step 13

Fiber: 8g

　　

Step 14

Sodium: 300mg

　　Cooks' Note

　　You can substitute 1 small eggplant, quartered lengthwise and sliced 1/4 inch thick, for the Japanese eggplant.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).