4 servings Prep Time 10 minutes Cook Time 24 Minutes 

Ingredients

1 large eggplant cut into cubes

1 small yellow onion, chopped (or half a large onion)

1-2 tablespoons oil

1/2 teaspoon garlic powder

2-3 cups tomato sauce

1 16 oz. box of pasta noodles

salt & black pepper 

fresh basil *optional*

Preheat oven to 400 degrees F. Arrange sliced onions and diced eggplant on a sheet pan and toss with oil, garlic powder, and a generous pinch of salt & pepper. Roast for 20-25 minutes – flip halfway through roasting time. Bring a pot of well-salted water to a boil. Cook pasta as box instructs. In a sauce pan, simmer the marinara on low to heat up. Fold in roasted eggplant and onions to sauce when they're finished cooking. Serve pasta noodles with eggplant and marinara sauce, chopped fresh basil, and (optional) parmesan cheese