I came across this recipe for Roasted Balsamic Vegetable Pasta while looking for something to do with one of the many eggplants we have from our farmshare. Neither of us is big on eggplant, but this was a hit. The eggplant disappears into the dish.
Plus, it was super easy to make – a great weeknight dinner, or good to make when you’re cooking more than one meal at a time. This was three servings for us, with nothing on the side. If you want to stretch it to four, you could add more veggies, or serve it with a green salad.
I did make a couple of changes, swapping the mint for basil and the yogurt for ricotta. (And probably twice what was called for, at that.)