Roasting the tomatoes and eggplant adds a sweet, rich flavor to the vegetables. Delicious served with whole-grain pasta.
Preheat oven to 375°F. Spray a rimmed baking sheet with nonstick cooking spray. Place tomatoes, eggplant cubes, olives, and garlic on the prepared baking sheet. Drizzle with 1/4 cup olive oil and season with thyme, salt, and red pepper flakes. Shake the baking sheet back and forth a few times to coat the vegetables with the oil and seasonings. Bake for 1 hour and 10 minutes until tomatoes are softened and the eggplant is lightly browned. When vegetables are done remove them from the oven and spoon into a shallow bowl or platter. Stir in the basil, and red pepper strips. Near the end of the cooking time, bring a large pot of water to a boil. Add pasta and cook until al dente about 10 minutes. Serve over hot whole-grain pasta.