Preheat oven to 200 C (400 F). In a large bowl, toss until well combined....
1 eggplant, pealed and chopped into bite sized pieces
2 medium tomatoes, sliced into wedges
1 medium onion, sliced into wedges
2 cloves garlic, smashed with side of large knife and pealed whole
A healthy dose of olive oil
S & p to taste
A sprinkling of parsley, basil, thyme.
A very light sprinkling of oregano (too much can be overpowering)
Spread veggies out onto a baking sheet into a single layer. Roast for 20 minutes.
Meanwhile, cook whole wheat penne in salted boiling water until al dente. Drain.
Pick out garlic and place in small bowl. Add 1/2 tsp salt and turn into paste with back of spoon. Add to pasta and stir well, letting that garlic paste infuse the pasta. Add veggies and a good drizzle of olive oil to pasta and toss well.
Top with nutritional yeast for that like parm experience.