-
1
1.
-
2
Place the chopped eggplant in a large colander set over a bowl or in the sink and sprinkle with 1 teaspoon of the salt and stir well.
-
3
Drain for 30 minutes.
-
4
Rinse the eggplant under cold water and pat dry with paper towels.
-
5
2.
-
6
Preheat the oven to 425 degrees F. Combine the eggplant, zucchini, bell peppers, mushrooms and onion in a large bowl.
-
7
3.
-
8
In a small bowl or liquid measure, whisk together the oil, vinegar, garlic and rosemary until well blended; pour over the vegetables and toss until evenly coated.
-
9
Scoop the vegetables onto a large, rimmed baking sheet (12x18 inches), spreading out evenly (use 2 pans if it seems only one pan is overly full).
-
10
4.
-
11
Bake the vegetables for 25-35 minutes until the vegetables are golden and tender, stirring occasionally.
-
12
Sprinkle remaining the remaining 1/2 teaspoon salt over the cooked vegetables (more to taste if needed).
-
13
5.
-
14
While the vegetables roast, combine the crushed tomatoes, water, sugar, basil and pepper flakes in a large saucepan.
-
15
Bring to a boil over medium-high heat then reduce the heat to medium-low and simmer for 10-20 minutes, stirring occasionally.
-
16
6.
-
17
Add roasted vegetables to the tomato mixture.
-
18
Simmer for 5 minutes or so, stirring occasionally.
-
19
Serve over hot cooked pasta with freshly grated Parmesan cheese.
-
20
Recipe adapted slightly from my Aunt Marilyn.
