Penne with Roasted Vegetables

Ingredients
Serves 2
3 cloves of garlic
1 tsp salt
1 eggplant, cubed
12 cherry tomatoes, top section removed then sliced in half
10 oz mushrooms, sliced in half
1 green bell pepper, coarsely chopped
Freshly ground black pepper
6 tbsp olive oil
10 oz Penne pasta
2 oz Parmesan cheese

Method
Roughly chop the garlic cloves and sprinkle them with salt. Mash them with a fork to create a fine puree.
Toss the vegetables with garlic, freshly ground black pepper and 3 tbsp of olive oil in a large bowl and spread them in a single layer on a large rimmed baking sheet.
Roast, stirring occasionally for approximately 30 minutes or until the edges of the eggplants start to caramelize.
Meanwhile, bring a large pot of water to boil. When vegetables are nearly done, cook the pasta according to package directions or until al dente. Drain.
Return the pasta into the pan and toss with the cooked vegetables and 3 tbsp of olive oil.
Top with a generous grating of Parmesan cheese and serve.