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Roasted Summer Vegetable Pasta
- 3/4 pound spaghetti
- 1 medium eggplant, cut into 3/4-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 8 cloves garlic
- 1/2 cup olive oil
- 1 pound kosher salt and black pepper
- 1/4 cup cherry tomatoes, halved or quartered if large
Directions:View on Real Simple
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