Eggplant and Cherry Tomatoes with Rigatoni

Instructions

• 1

  Insert the wire rack into position 6. Set the oven to Roast, Convection, 450°F, for 30 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Cut the eggplant into approximately ½-inch cubes and place in a large bowl. Add the tomatoes, garlic, salt, oregano, chili flakes and oil and toss to combine. Transfer to the roasting pan.

• 3

  Once preheated, place the pan in the oven and cook for 30 minutes. Meanwhile, cook the pasta.

• 4

  Bring a large pot of water to a boil over high heat and season well with salt. Add the pasta and cook according to the package instructions. Once cooked, reserve ½ cup (4 fl oz) of the cooking liquid and drain the pasta.

• 5

  The eggplant should be very tender when pierced with a small knife. If not, cook it a little longer.

• 6

  Add the tomato mixture and ¼ cup (2 fl oz) of the reserved cooking liquid to loosen the sauce. Add more cooking liquid, if needed. Top with the olives and basil and finish with parmesan.