Macaroni Grill Restaurant Copycat Recipe
1 eggplant, ends removed, cut into 1-inch cubes
1 cup cherry tomatoes
1/8 teaspoon each salt and black pepper
3 ounces (about 1 cup) uncooked penne pasta
1/4 cup finely chopped onion
1 teaspoon each chopped garlic
1 cup canned crushed tomatoes
1/4 teaspoon each red pepper flakes
1/4 cup chopped fresh basil
1/4 cup crumbled feta cheese
Optional seasonings: additional salt and black pepper
Preheat oven to 450 degrees. Spray a baking sheet with nonstick spray. Evenly place eggplant and cherry tomatoes on the sheet. Spray with nonstick spray, and sprinkle with salt and pepper. Bake until eggplant is tender and tomatoes are soft and slightly blackened, 25 - 30 minutes.
Meanwhile, prepare pasta in a medium pot per package instructions, about 10 minutes. Drain and cover to keep warm.
To make the sauce, bring a small pot sprayed with nonstick spray to medium heat. Cook and stir onion and garlic until slightly softened, about 2 minutes. Stir in crushed tomatoes and red pepper flakes. Cook and stir until onion has fully softened, about 5 minutes. Gently stir sauce and baked veggies into the cooked pasta. Sprinkle each serving with basil and feta cheese.