Whole Grain Pasta with Roasted Eggplant and Tomatoes

1 3/4 cups peeled and cubed eggplant (about 3/4 inch)

1/2 cup vertically sliced red onion (1/8 to 1/4 inch)

1 cup no-salt-added tomato sauce 

1/2 cup fresh or canned no-salt-added diced tomatoes

1/4 teaspoon dried Italian seasoning

1/4 teaspoon salt (optional)

Pinch black pepper

1/4 cup water

1 cup (3 ounces) uncooked whole grain penne pasta

1-2 tablespoons nutritional yeast (optional)

Notes:

1. This recipe is extremely low in sodium at 122mg per serving. I find that using low salt tomato sauce and diced tomatoes with salt is more pleasing to my palate! Or you can just increase the amount of salt to 1/2 teaspoon. I also prefer to salt the water when I cook the pasta. 

2. This recipe is designed for two servings so I generally double or even quadruple the recipe when I make it. 

• Preheat oven to 425F. Spread eggplant in single layer in pie plate or shallow baking pan coated with nonstick cooking spray. Bake 20 minutes turning once, or until tender. You can also place parchment paper in the bottom of the baking pan to eliminate the need for nonstick cooking spray.
• Heat medium saucepan coated with nonstick cooking spray over medium heat. Add onion; cook, mixing occasionally, 5 minutes or until onion is softened. You can use a small amount of water to saute as well (about 1/4 cup). This would eliminate the need for nonstick cooking spray. Add eggplant, tomatoes, Italian seasoning, salt, pepper and water. Stir to combine. Bring to a simmer; cover, reduce heat and simmer gently about 10 minutes. 
• Meanwhile cook pasta according to package directions, omitting any salt (see notes) or fat. Drain pasta and spoon onto serving plates. Top with eggplant sauce and sprinkle with nutritional yeast if desired.