medium eggplant, cut into 3/4-inch pieces
medium onion, cut into 1-inch pieces
yellow bell pepper, cut into 1-inch pieces
kosher salt and black pepper
cherry tomatoes, halved or quartered if large
fresh oregano leaves
grated Parmesan, for serving
- Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot.
- Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the vegetables are golden brown and very tender, 15 to 18 minutes.
- Add the vegetables, tomatoes, and reserved cooking water to the pasta and cook over medium heat, tossing, until the liquid coats the pasta, 2 to 4 minutes. Add the oregano and toss to combine. Sprinkle with the Parmesan.