1 large eggplant
1 bunch of broccoli rabe
1 box of bow tie pasta (I used @jovialfoods)
1 jar of fave marinara
2 cloves of garlic, chopped
Olive oil
Sea salt and pepper
Chili flakes
Balsamic vinegar

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Preheat oven to 400. Dice eggplant into little cubes and generously sprinkle w/ fine sea salt. Lay flat on a baking sheet w parchment paper for at least 20 minutes to an hour. Meanwhile cook pasta as directed. Strain and let cool. (Rinse w/ cold water first if using gluten free pasta). Generously drizzle eggplant w/ olive oil, a little balsamic vinegar and black pepper and roast for 30 minutes until browned and tender. May have to toss the cubes halfway so evenly cooked. While eggplant is roasting, boil a pot of heavily salted water. Add broccoli rabe and cook on a high simmer for 15 minutes. Strain and chop. Heat a large pan, add olive oil and garlic, sauté garlic until fragrant for about two minutes. Add chopped broccoli rabe. And sauté for 2 minutes. Then add cooked pasta and your marinara. Bring to a boil then simmer. Add roasted eggplant. Simmer another 3 minutes. Season with more salt and pepper as needed. Serve hot with chili flakes.