Spaghetti with Roasted Eggplant Sauce
Roasting the vegetables adds depth of flavor. They roast while the pasta cooks and the sauce simmers—coming together for a fabulous dish.
How to Make It
Step 1
Preheat oven to 425°.
Step 2
. Brush jelly-roll pan with 2 teaspoons oil. Combine mushrooms and next 5 ingredients in a large bowl; toss well. Spread vegetables in a single layer on jelly-roll pan. Bake at 425° for 35 minutes or until tender, stirring once.
Step 3
. While vegetables roast, cook pasta according to package directions, omitting salt and fat. Drain well.
Step 4
. While pasta cooks, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add red pepper and garlic; sauté 2 minutes. Stir in thyme and tomatoes; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.
Step 5
. Combine roasted vegetables, pasta, and tomato sauce; toss well. Sprinkle with Parmesan cheese.
Oxmoor House Healthy Eating Collection
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Good meatless dish!