Penne with Roasted eggplant and Feta

Penne pasta
Japanese eggplant
Feta cheese
roma (plum) tomatoes
Plum tomatoes
onion
Basil
parsley
Garlic
red pepper flakes
cayenne pepper
Dried Italian herb mix
pepper
salt
olive oil
crumbled feta cheese
grated Parmesan cheese

Cut Eggplant into about 3/4" cubes. Toss roma tomatoes and eggplant pieces with little olive oil, salt and pepper. Roast until tender in the oven.
Cook pasta according to package instructions and save little pasta water.

Heat oil in a pan. Add garlic and pepper flakes. Add finely chopped onion.Add chopped plum tomato and cook until soft. Add chopped Basil, chopped parsley, cayenne pepper, pepper,salt, Italian herbs and mix. Add the roasted veggies and mix well. Cook for a minute. Add pasta and toss well. Remove from heat and stir in Feta and sprinkle with Parmesan cheese. Serve hot.