olive oil cooking spray
2 small or 1 large eggplant, cubed
6 beefsteak tomatoes, cored and cut into eighths
2 red onions, cut in large dice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 ounces rigatoni (uncooked)
4 heaping tablespoons low fat ricotta cheese
4 teaspoons toasted pine nuts or walnuts, coarsely chopped
4 tablespoons fresh basil leaves
4 tablespoons grated reduced fat parmesan cheese

Preheat the oven to 400 degrees. Grease a large baking sheet with olive oil cooking spray.

Place the eggplant, tomatoes and onions on the baking sheet, in separate piles, and spray each pile with the oil. Sprinkle with the salt and pepper. Place in the oven and roast for 30 minutes. Open the oven and mix the vegetables. Roast until the vegetables are browned, about an additional 10 minutes.

While the vegetables are cooking, bring a large pot of water to a boil. Add the pasta and cook until tender. Drain and transfer to a large serving bowl, adding 1/4 cup of the pasta water. Add the vegetables to the pasta and toss well. Divide among 4 serving bowls and garnish each with 1 heaping tablespoon of ricotta, 1 teaspoon pine nuts, 1 tablespoon basil and 1 tablespoon Parmesan cheese. Serve immediately.

Serves 4: 7 points per serving
380 calories
66g carbs
16g protein
5g fat
8g cholesterol
256mg sodium
6g fiber
162mg calcium
4mg iron