Pasta with Roasted Provencal Vegetable Sauce
Ingredients
- 1 16- to 18-ounce eggplant, unpeeled, cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 2 tablespoons olive oil
- 2 medium zucchini, trimmed, cut into 1-inch pieces
- 2 garlic cloves, minced
- 1 28-ounce can seasoned crushed tomatoes with Italian herbs
- 12 ounces penne pasta
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Organization Tags
Tags easily organize your Recipe Library
Comments