Penne Pasta with Roasted Vegetables and Feta Cheese

Here is a delicious pot pasta dish which contains plenty of ingredients with cancer fighting and other health properties - including eggplant, garlic, olive oil, garbanzo beans, tomatoes and more. To make the dish even healthier, substitute fresh (preferably organic) ingredients wherever possible.

Ingredients:

11 Tbs (15mL) olive oil plus extra olive oil for coating the cookie sheet

2 cloves garlic, minced

5 cups (570g) eggplant, unpeeled, cut into 1-inch (2.5cm) cubes

8 oz (230g) penne pasta, uncooked

14 1/2 oz (425g) stewed tomatoes, chopped, undrained (one 14.5-ounce can)

15 oz (425g) garbanzo beans, canned, rinsed and drained (one 15-ounce can)

10 kalamata olives, cut in quarters

1 tsp (2g) oregano

2 oz (60g) feta cheese*, crumbled (1/2 cup)

1/2 tsp (2g) black pepper, freshly ground

(As always, for the very healthiest versions of any recipe choose organic content as much as possible.)

Instructions:

1. Preheat oven to 475°F (246°C). Combine olive oil and minced garlic in a cup; set aside. Lightly coat a cookie sheet with olive oil.

2. Place cubed eggplant on the pan and drizzle with the garlic-oil mixture. Bake for 15 minutes, stirring once.

3. While eggplant bakes, cook pasta in rapidly boiling water until done and drain.

4. In a large skillet, combine stewed tomatoes, garbanzo beans, olives and oregano and simmer for 5 minutes.

5. Stir in pasta and eggplant. Sprinkle with feta cheese and freshly ground black pepper. Serve immediately.

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