Roasted Eggplant and Broccoli Rabe Bow Tie Pasta

Preheat oven to 400°F. Dice the large eggplant into small cubes and generously sprinkle with fine sea salt. Lay the eggplant flat on a baking sheet with parchment paper for at least 20 minutes to an hour to draw out moisture. Meanwhile, cook the bow tie pasta as directed on the package. Strain and let cool (rinse with cold water first if using gluten-free pasta).

Generously drizzle the eggplant with olive oil, a little balsamic vinegar, and black pepper. Roast for 30 minutes until browned and tender, tossing the cubes halfway through to ensure even cooking. While the eggplant is roasting, boil a pot of heavily salted water. Add the broccoli rabe and cook on a high simmer for 15 minutes. Strain and chop.

Heat a large pan, add olive oil and the chopped garlic, sauté garlic until fragrant, about two minutes. Add the chopped broccoli rabe and sauté for 2 minutes. Then add the cooked pasta and your favorite marinara sauce. Bring to a boil, then reduce to a simmer. Add the roasted eggplant. Simmer for another 3 minutes. Season with more salt and pepper as needed. Serve hot with chili flakes on top.