Roasted Squash and Eggplant With Crispy Cabbage and Soba Noodles

Ingredients

• 8 ounces soba noodles
• 1 butternut squash (about 1 1/2 pounds), cut into 3/4-inch pieces
• 1 eggplant, cut into 3/4-inch pieces
• 5 tablespoons canola oil
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon brown sugar
• 1/4 small head red cabbage, sliced
• fresh mint leaves, for serving

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