Ingredients

The following ingredients have 6 Servings
  • 1 eggplant (diced (about 2-3 cups))
  • 1 1/2 teaspoons salt
  • 2 medium zucchini (or 1 large, diced (about 2-3 cups))
  • 1 red pepper (cored, seeded and diced)
  • 1 yellow pepper (cored, seeded and diced)
  • 8 ounces white button mushrooms (stems removed, mushrooms quartered or halved)
  • 1 red onion (peeled and cut into 3/4 inch pieces)
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 4 cloves garlic (minced)
  • 1 teaspoon dried rosemary or 2 teaspoons fresh rosemary (chopped)
  • 2 cans (28-ounces each) crushed tomatoes
  • 3/4 cup water
  • 1 tablespoon sugar
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried red pepper flakes
  • Hot (cooked pasta for serving)
  • Freshly grated Parmesan cheese for serving

Instruction

  • 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. Drain for 30 minutes. Rinse the eggplant under cold water and pat dry with paper towels.
  • Preheat the oven to 425 degrees F. Combine the eggplant, zucchini, bell peppers, mushrooms and onion in a large bowl.
  • 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. Scoop the vegetables onto a large, rimmed baking sheet (12X18-inches) spreading out evenly (use two pans if it seems only one pan is overly full).
  • Bake the vegetables for 25-35 minutes until the vegetables are golden and tender, stirring occasionally. Sprinkle remaining the remaining 1/2 teaspoon salt over the cooked vegetables (more to taste if needed).
  • While the vegetables roast, combine the crushed tomatoes, water, sugar, basil and pepper flakes in a large saucepan. Bring to a boil over medium-high heat then reduce the heat to medium-low and simmer for 10-20 minutes, stirring occasionally.
  • Add roasted vegetables to the tomato mixture. Simmer for 5 minutes or so, stirring occasionally. Serve over hot cooked pasta with freshly grated Parmesan cheese.