Pasta with Roasted Vegetables

Ingredients

• 1 eggplant, about 1 1/4 pounds, cut into 1/2 inch cubes
• 2 zucchinis quartered lengthwise and then cut crosswise into 1/2 inch pieces
• 1 large red onion, quartered and cut into 1/4 inch slices
• 2-3 tablespoons of butter
• 3 tablespoons of extra virgin olive oil
• 3 tablespoons of extra virgin pine nut oil
• 5-15 cloves of garlic, with pointed ends cut off and still held together by bulb stalk (take a bulb of garlic, and cut the very tip end off. you can just squeeze the roasted garlic out when it is soft like butter)
• 2 pounds of plum tomatoes, cut in half
• 1/4 cup of chopped fresh basil
• 2 tablespoons of balsamic vinegar
• salt and pepper to taste
• 1 1/2 pounds of spiral or shaped pasta, cooked al dente according to package instructions
• 1/2 cup of parmesan cheese, freshly grated

Process

Layer eggplant, zucchini, trimmed garlic bulbs and onions over baking sheets that have been buttered or greased with olive oil. Drizzle enough olive oil and pine nut oil over vegetables to coat. Sprinkle butter and salt and pepper over the top. Toss with a spoon to mix well. Bake at 425 degrees F for about 35 minutes, tossing occasionally. Remove from oven and reserve. While vegetables are cooking, place tomatoes on a foil sheet large enough to enclose them in, coat with olive oil, pine nut oil, salt, and pepper. Fold foil completely around tomatoes and place on a medium heat grill. Grill for about 15 minutes, flipping over once. Allow to cool, then puree in a blender. In a large bowl, toss pasta with roasted vegetables. Cover with pureed tomatoes and toss together. Top the individual portions with grated parmesan cheese.