Lunch: Pasta Arrabiata with Roasted Eggplant

This recipe has been stamped with a gigantic “V” for VEGAN. You’re probably wondering what in the deep-fried ravioli a vegan recipe is doing on a blog that champions making biscuit dough with bacon fat drippings, but I am proud to share that I just finish

Ingredients

1 eggplant (1 1/2 lbs.)
Olive oil
4 garlic cloves, minced
1 (28-oz.) can crushed tomatoes, (Recommended: http://www.amazon.com/San-Marzano-Tomato-Crushed-28-Ounce/dp/B001SAWYYG )
1 teaspoon crushed red pepper flakes
1 lb. whole wheat pasta shells

Instructions

Preheat the oven to 400 ºF and line a large baking sheet with parchment paper.
Dice the eggplant into bite-sized cubes and toss them onto the baking sheet (even rows aren't necessary, just make sure they're spread out far enough so they're not touching). Drizzle the eggplant with olive oil and sprinkle with salt and fresh cracked black pepper. Roast the eggplant for 20 to 25 minutes, rotating the baking sheet half-way through the roasting time.
Make the arrabiata sauce by heating a large pan over medium heat. Add 2 tablespoons olive oil, then add the minced garlic and cook for 3 minutes until it's golden. Add the crushed tomatoes and red pepper flakes.
Bring the sauce to a simmer and let it cook for 20 minutes. Season it with salt and pepper to taste.
Make the pasta according to package directions.
Once the eggplant is done roasting, add it to the arrabiata sauce, tossing to coat.
Spoon the eggplant arrabiata sauce over a bowl of pasta and serve.