Penne with Roasted eggplant and cherry tomatoes

Ingredients

Tomato Sauce: Inspired By Tyler Florence 

• 1/3 cup extra-virgin olive oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 can (28-ounce) whole, peeled tomatoes, drained
• Handful fresh basil leaves, torn
• Salt and freshly ground black pepper
• Handful of Sun-Dried Tomatoes
• Italian Seasoning
• Honey, enough to sweeten the mixture
• Cayenne Pepper
• Salt & Pepper to Taste

I placed all ingredients in my blender and blenderized until ingredients reached a smooth consistency. 

• Pour in a pot and simmer for 30 minutes or longer. Adjusting the Taste

Roasted Eggplant & Cherry Tomatoes:

• 2 small  eggplants, not peeled, cut in half lengthwise
• Cherry Tomatoes
• Sprinkle
• Salt
• Oregano 
• Garlic Powder
• Salt and freshly ground black pepper
• Brush each with Extra-virgin olive oil

Roast eggplants skin side down and cheery tomatoes at 400 degrees until soft and golden. About 25 to 30 minutes. While the eggplants and tomatoes are roasting, bring a large pot of salted water to a boil for the pasta.

Add the drained penne and stir to coat with the sauce. Fold in the eggplants and the cherry tomatoes and sprinkle with cheese, I used feta cheese. 

•