Roasted Eggplant and Tomato Pasta

Eggplants and tomatoes from the garden.

Roasted, sauced and sauteed.
Word up.

Roasted Garden Pasta with Garlic Sausage
- Rotini (spiral) pasta
- 4 small (1 medium) eggplant
- 3 to 4 garden tomatoes
- 5 cloves garlic
- 1 medium sweet onion
- 2 tbsp fresh Oregano
- 6 leaves fresh basil
- 1/3 c sherry
- Onion powder, Garlic Powder, Salt
- 5 links (1 package) Trader Joe's Garlic Chicken Sausage

Preheat oven to 400. Peel and chop eggplant into cubes and transfer to a bowl with cubed tomatoes and whole, peeled garlics. Toss vegetables with olive oil, onion and garlic powders and salt, spread out on a baking sheet, and roast until eggplant is tender and tomatoes are soft - about 25 minutes.
Meanwhile, boil water and cook pasta, then drain and set aside. Slice sausage and brown in a skillet, and then add the thin-sliced onions and stir. When onions are translucent and sausage is crispy, pour in the sherry, scraping the bottom of the pan to mix in any flavorful bits from the sausage. Next, add in your roasted vegetables and finally your fresh herbs, and cook on high, stirring vigorously as the tomatoes begin to break down and release their juice. Add in our pasta, toss to coat and serve hot in bowls, topped with Parmesan cheese.

Find this linked at Tasty Tuesdays, Tuesday at the Table, and Tasty Tuesday Party