Roasted cherry tomato and eggplant pasta

Ingredients

• 16 ounces Penne or rigatoni
• 1 Medium-large eggplant, skinned and cut into 1/2 inch cubes
• 3 cups Cherry tomotoes, halved
• 4 cloves Garlic, minced
• 1 small Onion, chopped
• Salt and pepper to taste
• 1 splash Balsamic vinegar
• 2 teaspoons Dried oregano
• 2 tablespoons Fresh basil, chopped

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