This is a delicious and hearty dinner that can easily be made for one person or a group (simply double or triple the recipe accordingly). You can do variations on this pasta by adding in your favorite roasted veggies or using different types of sausage or even meatballs – just be careful not to overload your pasta! I usually like to use two or three types of veggies. You also make this a vegetarian dish by leaving out the chicken sausage.

Ingredients
– 1 serving of penne pasta
– A handful of chopped aubergine (see chopping instructions below)
– A handful of cherry tomatoes
– A handful of mushrooms
– 1 small onion, or 1/2 of a medium-sized onion
– A couple of garlic cloves
– 1 chicken sausage
– Red pepper flakes (optional)
– Fresh basil chiffonade (optional)
– Olive oil, salt, pepper

Directions
1. Heat your oven to 425 degrees F.
2. Prep your ingredients by chopping aubergine (into cubes about 1-inch thick), slicing your cherry tomatoes length-wise (so you have little half globes), slicing mushrooms, dicing onions, and mincing garlic.
3. Spread out aubergine cubes on a tray, and drizzle with olive oil, salt, and pepper. Mix cubes around to ensure they are all covered with oil. Roast for about 20 minutes until brown but not burnt.
4. Boil water for pasta, with a drizzle of olive oil and a dash of salt.
5. Heat a tablespoon of olive oil in a pan over medium heat, and add onions. Let caramelize, stirring occasionally, until translucent and brown, but not burnt. Add mushrooms and cherry tomatoes, and let cook together for a few minutes more. Set aside in a bowl.
6. Cook pasta according to directions until al dente.
7. Meanwhile, heat a drizzle of olive oil in a pan over medium heat, and add garlic to toast until browned. Slice your chicken sausage into thin slices and add to the pan. Cook until browned.
8. Once pasta is ready, add pasta to the pan with garlic and chicken sausage. Add in veggie mixture, and roasted eggplant. Mix to combine, and place in a serving bowl.
9. Top with (optional) red pepper flakes and basil chiffonade. Salt and pepper to toast.
10. Enjoy your pasta! (With a nice glass of red wine).