Roasted Eggplant and Zucchini Sauce for Pasta Recipe

Name: Roasted Eggplant and Zucchini Sauce for Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut into 2-inch pieces; 3 small zucchini, cut into 2-inch pieces; 3 large garlic cloves, minced; 1 large sweet onion, cut into 2-inch chunks; 4 medium tomatoes, cored and left whole; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Fresh or dried pasta, such as fettuccine, or small pasta, such as ziti or penne; 1/2 cup freshly grated Parmesan

Servings: persons

1 eggplant, cut into 2-inch pieces
3 small zucchini, cut into 2-inch pieces
3 large garlic cloves, minced
1 large sweet onion, cut into 2-inch chunks
4 medium tomatoes, cored and left whole
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Fresh or dried pasta, such as fettuccine, or small pasta, such as ziti or penne
1/2 cup freshly grated Parmesan

1
Position the oven racks so that they are evenly spaced.
2
Preheat the oven to convection roast at 450F.
3
Cover a large, rimmed pan with foil and coat with nonstick spray.
4
In a large bowl, combine the eggplant, zucchini, garlic, onion, and tomatoes and drizzle with the olive oil, salt, and pepper.
5
Spread the vegetables on the prepared pan and roast in the center or top of the oven until the vegetables are soft, about 15 minutes.
6
With tongs, lift the skins off the tomatoes.
7
Return the tomatoes to the pan with the vegetables and roast for 5 more minutes.
8
Scoop the hot vegetables into a food processor or blender fitted with the steel blade.
9
Process just until the vegetables are coarsely chopped and pour them into a serving bowl.
10
You may need to do this in batches.
11
Meanwhile, cook the pasta according to the package directions.
12
Put the pasta into a serving bowl and top it with the vegetable sauce.
13
Serve with the Parmesan.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 eggplant, cut into 2-inch pieces, 3 small zucchini, cut into 2-inch pieces, 3 large garlic cloves, minced, 1 large sweet onion, cut into 2-inch chunks, and more.

Yes, Roasted Eggplant and Zucchini Sauce for Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant and Zucchini Sauce for Pasta

How did you like this recipe?

Frequently Asked Questions