Roasted Eggplant, Mushroom, and Zucchini Sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the Veggies

Step 2

Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Step 3

On the baking sheet, spread out eggplant cubes. Toss with 3 tablespoons oil and a strong pinch of salt. Roast twenty minutes

Step 4

Add the chopped zucchini and mushrooms to the baking sheet, drizzle with a tablespoon or two of olive oil and a small pinch of salt. Give everything a quick mix with your spatula.

Step 5

Roast 15-20 minutes more until the veggies are very soft and the eggplant is golden brown

Step 6

Cook the Pasta

Step 7

Meanwhile, cook pasta in well-salted boiling water until al dente. Drain.

Step 8

Make the Pasta Sauce

Step 9

In a saucepan, combine the olive oil, red pepper flakes, salt, and garlic. Stir while you heat the saucepan over medium-high heat. Saute 30-45 seconds or until everything is fragrant (be extra diligent because you don't want the garlic to burn)

Step 10

Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes.

Step 11

Remove from heat and taste. If the sauce needs more salt to add it now. Stir in the lemon zest (if using)

Step 12

Combine and Serve

Step 13

Add the veggies and capers to the pan with tomato sauce and bring to a simmer. How long it simmers is really up to you. It could be ready now, or I let mine go for thirty minutes or more on a slow simmer, stirring occasionally

Step 14

Serve over pasta with sprinkles of cheese and herbs

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