Penne with Roasted Eggplant, Tomatoes, and Onions
Pasta Verde

This is my daughter Annie's favorite. Use fresh herbs if possible. You can substitute fresh oregano or basil for the marjoram.

1 LARGE EGGPLANT (ABOUT 1 1/2 POUNDS), STEM END CUT OFF AND DISCARDED, CUT INTO 1-INCH CUBES
1 TABLESPOON KOSHER SALT, PLUS EXTRA FOR SPRINKLING ON EGGPLANT AND SEASONING
1/2 CUP OLIVE OIL
2 POUNDS PLUM TOMATOES, SEEDED AND COARSELY CHOPPED
1LARGE ONION, PEELED AND COARSELY CHOPPED
2 CLOVES GARLIC, PRESSED OR FINELY MINCED
2 TABLESPOONS CHOPPED FRESH MARJORAM, OREGANO, OR BASIL LEAVES
1 POUND DRY PENNE
2 TABLESPOONS CHOPPED FRESH PARSLEY LEAVES
2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
 FRESHLY GRATED PECORINO ROMANO CHEESE

Preheat the oven to 450°F. Place the cubed eggplant in a colander and sprinkle lightly with salt; toss. Allow eggplant to drain, at least 30 minutes. Pour the oil into a large roasting pan. Add the eggplant, tomatoes, onion, garlic, and marjoram. Season with salt to taste; stir well to coat the vegetables with oil. Spread the vegetables in an even layer in the pan. Place the roasting pan in the oven on the topmost rack; roast, stirring occasionally, until the eggplant and onions are lightly browned, 25 to 30 minutes.

While the vegetables are roasting, bring a large pot of water to a rolling boil over high heat. Add the tablespoon of salt and the penne. Cook, stirring occasionally, until the pasta is tender but firm, al dente, 7 to 10 minutes. Drain; immediately add the pasta to the roasting pan with the vegetables. Add the parsley and extra virgin olive oil; toss well. Transfer to a large preheated serving dish. Serve with grated pecorino romano cheese.

Makes 4-6 servings