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Eggplant prep: Slice eggplant into 1/4 slices.
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Lay out on a cutting board or platter.
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Sprinkle with salt.
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Leave for ~10 minutes, turn over, sprinkle with salt.
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Leave for 10 more minutes, rinse, and dice.
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This removes the bitter taste from the eggplant, mostly.
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Preheat oven to 400F.
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Lightly oil a baking sheet with olive oil.
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(I use parchment or a silpat to make clean up easier, but its not necessary.)
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Arrange prepared squash and eggplant on the sheet.
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Put in oven, roast for 20-30 minutes.
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Now While thats roasting, put a BIG stock pot on the stove over medium-high heat.
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Dump in the olive oil and onion.
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Saute for a few minutes, until the onion is clear and soft.
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Add garlic and herbs (not salt!
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), saute for another minute or two.
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If youre using meat, add it now, cook until browned.
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Once the meat is cooked, dump in the cans of tomatoes (dont drain), olives, capers and mushrooms.
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Turn down the heat and let this simmer for a while.
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When the veggies in the oven are done roasting, dump them in.
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Let this cook as long as you can stand it, at least 30-45 minutes.
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Taste, add salt as needed.
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Add spinach and cook for approximately 10 more minutes.
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Serve over any pasta, with or without lots of cheese!
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This sauce is great for cleaning out the veggie drawer!
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Ive successfully used any combo of the above veggies and parsnip, carrot, broccoli, cauliflower, kale, etc be creative!
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It freezes like a dream.
