Preparation Steps

• Preheat the oven to 400°F (200°C). Spread cubed eggplant on a baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with salt, and toss to coat.
• Roast the eggplant for about 25 minutes or until golden and tender, turning halfway through.
• While the eggplant is roasting, cook the pasta according to package instructions until al dente.
• In a large skillet, heat the remaining olive oil over medium heat. Add minced garlic and cook until fragrant.
• Stir in the cherry tomatoes, dried oregano, black pepper, and cook for about 5 minutes until tomatoes soften.
• Combine the cooked pasta, roasted eggplant, and tomato mixture. Toss gently to combine.
• Serve hot, garnished with grated Parmesan cheese. Enjoy your meal!