Pasta With Roast Vegetable Sauce

Ingredients

• 1 (16-18 lb)  eggplants, unpeeled, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 medium zucchini, trimmed, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 (28 ounce) can Italian-style crushed tomatoes
• 12 ounces penne pasta
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme

Directions

1. 1

   Preheat oven to 400°F

2. 2

   Arrange eggplant and onion on large rimmed nonstick baking sheet. Drizzle with oil. Sprinkle with salt and pepper.

3. 3

   Roast vegetables until beginning to brown, stirring occasionally, about 25 minutes. Stir zucchini and garlic into vegetables; continue to roast until all vegetables are tender, about 20 minutes longer.

4. 4

   Stir crushed tomatoes into vegetables on baking sheet; roast until heated through, about 10 minutes.

5. 5

   Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle 1/2 cup pasta cooking liquid into small bowl; reserve. Drain pasta. Return pasta to same pot.

6. 6

   Add roasted vegetable sauce and all herbs to pasta and toss to blend.

7. 7

   Gradually add enough reserved pasta cooking liquid to moisten as desired.

8. 8

   Season to taste with salt and pepper. Transfer pasta to bowl and serve.