Whole-wheat pasta, which contains more fiber and is slightly chewier and nuttier tasting than regular pasta, adds nutritional value to this dish.

　　

Ingredients

serves 6

　　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 fresh 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

　　

Step 1

Preheat the oven to 450°F. In a medium (11-by-15-inch) roasting pan, combine the eggplant, onion, tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until tender, tossing mixture halfway through, about 30 minutes.

　　

Step 2

Meanwhile, cook the pasta in a large pot of boiling salted water until al dente according to the package instructions. Reserve 1/2 cup of the pasta water; drain the pasta, and return it to the pot.

　　

Step 3

Add the roasted eggplant mixture, olives, and Parmesan. Toss to coat, adding 1/4 to 1/2 cup of the reserved pasta water, if desired. Serve immediately, sprinkled with more cheese.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.